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Food Bioscience

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Food Bioscience FOOD BIOSCIENCE AUTHOR INFORMATION PACK TABLE OF CONTENTS XXX . • Description p.1 • Impact Factor p.1 • Abstracting and Indexing p.1 • Editorial Board p.1 • Guide for Authors p.3 ISSN: 2212-4292 DESCRIPTION . Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and components Mechanism of functional foods and ingredients including both novel and traditional fermented foods Genetic, and cellular and molecular biology germane to food production and processing Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives Application of novel technology to foods. IMPACT FACTOR . 2020: 4.240 © Clarivate Analytics Journal Citation Reports 2021 ABSTRACTING AND INDEXING . INSPEC EDITORIAL BOARD . Editors-in-Chief Jian Chen, Jiangnan University, Wuxi, Jiangsu, China Giuseppe Spano, University of Foggia Department of Agricultural Food and Environmental Sciences, Foggia, Italy Receiving Editor Bo Jiang, Jiangnan University, Wuxi, Jiangsu, China Associate Editors Analia G. Abraham, Science and Technology Center La Plata, La Plata, Argentina Lutz Fischer, University of Hohenheim, Stuttgart, Germany Katia Liburdi, University of Tuscia, Viterbo, Italy AUTHOR INFORMATION PACK 24 Sep 2021 www.elsevier.com/locate/fbio 1 John Muyonga, Makerere University, Kampala, Uganda Fatih OZOGUL, Cukurova University, Adana, Turkey Hyun Jin Park, Korea University College of Life Sciences and Biotechnology, Seongbuk-gu, South Korea Youling Xiong, University of Kentucky, Lexington, Kentucky, United States of America Peng Zhou, Jiangnan University, Wuxi, Jiangsu, China Assistant Editor Wenyuan Jin, State Key Laboratory of Food Science & Technology, Wuxi, China Managing Editor Yue Zhou, State Key Laboratory of Food Science & Technology, Wuxi, China Editorial Board Members Lillian Bouçada de Barros, Polytechnic Institute of Bragança, Braganca, Portugal Elena Bartkiené, Lithuanian University of Health Sciences Department of Food Safety and Quality, Kaunas, Lithuania Pittaya Chaikham, Phranakhon Si Ayutthaya Rajabhat University, Faculty of Science and Technology, Division of Food Science and Technology, Phra Nakhon Si Ayutthaya, Thailand Hongda Chen, US Department of Agriculture, Washington, District of Columbia, United States of America Wei Chen, Jiangnan University School of Food Science and Technology, Wuxi, China Yong Q. Chen, Wake Forest University School of Medicine, Winston-Salem, North Carolina, United States of America Pubali Dhar, University of Calcutta Laboratory of Food Science and Technology, Kolkata, India Walid Elfalleh, University of Gabes Higher Institute of Applied Sciences and Technology of Gabes, Gabes, Tunisia Cengiz Gokbulut, Balikesir University Faculty of Medicine, Balıkesir, Turkey Joshua Gong, Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, ON, Canada Shudong He, Hefei University of Technology School of Food and Biological Engineering, Hefei, China Zheng-Qiang Jiang, China Agricultural University, College of Food Science and Nutritional Engineering, Beijing, China Zhengyu Jin, Jiangnan University, Wuxi, Jiangsu, China Theodore P. Labuza, University of Minnesota Department of Food Science and Nutrition, Saint Paul, Minnesota, United States of America Marta Laranjo, University of Evora Mediterranean Institute for Agriculture Environment and Development, Evora, Portugal Byong Lee, McGill University, Montreal, Quebec, Canada Mengshi Lin, University of Missouri, Columbia, Missouri, United States of America Elaine Cristina Pereira de Martinis, University of Sao Paulo Faculty of Pharmaceutical Sciences of Ribeirao Preto, RIBEIRAO PRETO, Brazil Yoshinori Mine, University of Guelph, Guelph, Ontario, Canada Kazuo Miyashita, Obihiro University of Agriculture and Veterinary Medicine Center for Regional Collaboration in Research and Education, Obihiro, Japan Jasna Novak, University of Zagreb Department of Biochemical Engineering, Zagreb, Croatia George-John Nychas, Agricultural University of Athens Department of Food Science and Human Nutrition, Athens, Greece Tatiana Pimentel, Federal Institute of Education Science and Technology of Parana, Curitiba, Brazil V. Prakash, CSIR - Central Food Technological Research Institute, Mysore, India Patricia Reboredo-Rodríguez, University of Vigo, Faculty of Food Science and Technology, Department of Analytical Chemistry and Food Science, Ourense, Spain Pasquale Russo, University of Foggia Department of Agricultural Food and Environmental Sciences, Foggia, Italy Tanaboon Sajjaanantakul, Kasetsart University, Bangkok, Thailand Anderson Sant'Ana, State University of Campinas, Campinas, São Paulo, Brazil Fereidoon Shahidi, Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada Mingfu Wang, Shenzhen University Institute for Advanced Study, Shenzhen, China Mingyong Xie, Nanchang University, Nanchang, China Xiaoquan Yang, South China University of Technology School of Food Science and Engineering, Guangzhou, China AUTHOR INFORMATION PACK 24 Sep 2021 www.elsevier.com/locate/fbio 2 GUIDE FOR AUTHORS . INTRODUCTION Description Food Bioscience is a peer-reviewed academic journal publishing original research articles, reviews, and commentaries concerning the latest development in multidisciplinary areas in food science, with an emphasis on the mechanistic studies of food quality and stability at the molecular and cellular levels. Manuscripts with innovative ideas and/or approaches that bring together different fields will receive special priority. In addition, we also address up-to-date research highlights, news and views, and commentaries covering research policies and funding trends. All research and review articles are subject to strict peer review organized by the journal, and final acceptance or rejection decision resides with the Editor-in-Chief of Food Bioscience. Aims and scope Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: (1) Biochemical, biophysical and biological properties of foods, ingredients, and components (2) Mechanism of functional foods and ingredients including both novel and traditional fermented foods (3) Genetic, and cellular and molecular biology germane to food production and processing (4) Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans (5) Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals an d functional food additives (6) Application of novel technology to foods. Articles relating only to structural identification and characterization of bioactive compounds without biofunctional data will not be published in Food Bioscience. Articles reporting the following will not be published in Food Bioscience: o Structural identification and characterization of bioactive compounds without biofunctional data o Direct medical claims and/or clinical studies: therapeutic application of food compounds/isolates for treatment, cure or prevention of human diseases o Processing/engineering without any chemistry o Pharmaceutical, herbal, and traditional or folk medicines that are not consumed as foods o Survey/surveillance data. Article types Submissions of the following types of articles are invited: short communications, mini-reviews, reviews (after discussion with the editors), and research articles. In addition, the journal will also present up-to-date research highlights, news and views, and commentaries covering food research and policy. (1) Research Articles are a contribution describing original research, including theoretical expositions, extensive data and in-depth critical evaluation, and are peer reviewed. The total length of a manuscript excluding the abstract, acknowledgements, figures, tables and references must not exceed 6000 words. (2) Review Articles and Mini-reviews are encouraged for giving an in-depth overview of a specific topic. The format and length of review papers are more flexible than for a full paper. There is a 6,000 word limit for Mini-reviews and a 10,000 word limit for Review Articles under normal circumstances. Authors may make a case to the editor if they believe there is justification for a longer length for these submissions. All review papers will be fully peer reviewed. (3) Short Communications are for concise, but independent reports representing a significant contribution to food science and engineering, not as mechanism to publish preliminary results. Only if these results are of exceptional interest and are particularly topical and relevant will they be considered for publication. A Short Communication should be no more than 3000 words,
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