Journal of Food Resource Science publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in entire field of food science and technology. Scope of the journal covers
Food resources chemistry, human health and chemical components in food resources, food science and technology, dietary safety, food biotechnology, molecular biology, biochemistry, food resources processing, sensory sciences and market research, food resources-culture, food resources-utilization, food resources-environment, food resources and food supply security.
Submit your best paper via online submission system.
This guide outlines key points for preparing primary research manuscripts for submission to the Journal of Food Resource Science. Before submission, the corresponding authors should be familiar with the editorial policies of the journals published by the Asian Network for Scientific Information. Before submission, the corresponding author ensures that all authors are included in the author list and agree with its order and that they are aware the manuscript is to be submitted.
The corresponding is solely responsible for communicating with the journal and managing communication between coauthors.
A properly prepared and formatted manuscript is essential for the successful processing of the manuscript. The following guidelines will help you prepare your manuscript according to the journal format. Click on the type of the manuscript to read the guidelines in detail.