Journal of the Korean Society of Food Science and Nutrition (J Korean Soc Food Sci Nutr) is the official journal launched in 1972 and published monthly by the Korean Society of Food Science and Nutrition. This journal aims to promote and encourage the advancement of the field of food science and nutrition including nutraceuticals and functional foods, community nutrition, clinical nutrition, foodservice management, food sanitation, food processing, food chemistry, and food microbiology.
The journal is indexed in SCOPUS, Chemical Abstracts, Google Scholar, National Discovery for Science Leaders (NDSL), and Korea Citation
SUBMISSION OF MANUSCRIPTS
Manuscript should be submitted through the on-line Manuscript Central website (http://jkfn.kfn.or.kr). Other correspondences can be e-mailed to Junsoo Lee, Editor-in-Chief, Journal of The Korean Society of Food Science and Nutrition, Division of Food and Animal Sciences, Chungbuk National University, Chungbuk 28644, Korea (e-mail: email@example.com, Tel: 82-43-256-2566, Fax: 82-43-271-4412).
All submitted manuscripts will be treated as confidential and undergo double-blind peer review by the members of editorial board or their designees before acceptance for publication. The corresponding author is notified as soon as possible of the editor¡¯s decision to accept, reject, or request revision of manuscripts. When the final manuscript is completely acceptable according to the Journal format and criteria, it is scheduled for publication in the next available issue.
Questions related to the submission of a manuscript or changes in a manuscript submission should be submitted by the manuscript corresponding author. All correspondence from journal staff regarding a manuscript submission will be directed to the manuscript corresponding author.
Before submitting your manuscript, please make sure that your manuscript has been formatted according to instructions provided below and in the Manuscript Preparation section of this document.
When submitting, please be aware of the following requirements.
All coauthors listed on the title page of the manuscript must be entered in the manuscript submission process. Only one corresponding author is allowed for each manuscript online submission. References must be numbered in the order that they appear in the text.
All of the text (including the title page, abstract, all sections of the body of the paper, figure captions, scheme or chart titles and footnotes, and references) and tabular material should be in one file, with the complete text first followed by the tabular material.
A separate conclusion section is not to be used. Conclusions should be incorporated into the results and discussion section.
Author check list can be found during the submission process via homepage (http://jkfn.kfn.or.kr). Authors submitting a manuscript do so on the understanding that if it is accepted for publication, exclusive copyright of the paper shall be assigned to the Publisher.
Peer review is used to help ensure the highest possible quality in published manuscripts. Scientists with expertise in the subject matter will evaluate the manuscript for validity of the experimental design and results, originality, significance, and appropriateness to the Journal. The Editors may exercise their prerogative to decline a manuscript without peer review if that paper is judged to be outside the scope of the Journal, poorly written or formatted, fragmentary and marginally incremental, or lacking in significance.
All manuscripts submitted are reviewed and handled by the Editor-in-Chief or assigned to one of the Editors. The Editors are then responsible for the assigned manuscripts, including evaluating the content and format of the paper, selecting reviewers, monitoring the progress of the review process, evaluating the comments of reviewers and forwarding them to the authors for their response, communicating ultimate acceptance or rejection to the corresponding author, and carrying out a final check of accepted manuscripts for appropriate format and style.
Typically, two reviewers are selected per paper on the basis of the subject matter, available expertise, and the Editor¡¯s knowledge of the field. Reviewers are normally asked to provide their assessments within two to three weeks. Anonymous copies of the reviews and the Editor¡¯s decision regarding the acceptability of the manuscript are sent to the corresponding author. If the reviewers¡¯ evaluations of the manuscript disagree, or if reviewer¡¯s and Editor¡¯s comments are not satisfactorily addressed by the authors, the Editor may reject the manuscript or select additional reviewers. These additional reviews are used by the Editor to assist in reaching the final decision regarding disposition of the manuscript.
AUTHORSHIP AND ETHICAL ISSUES
All authors must disclose any associations that pose real or perceived conflicts of interest in connection with the manuscript. Authors must acknowledge all funding sources supporting the work. Authors should also disclose any financial interests that they may have in the company supporting the work.
The author must obtain permission to reproduce figures, tables, and text from previously published material. Written permission must be obtained from the original copyright holder (generally the publisher, not the author or editor) of the journal or book concerned. An appropriate credit line should be included in the figure legend or table footnote, and full publication information should be included in the reference list. Written permission must be obtained from the author of any unpublished material cited from other laboratories, and should accompany the manuscript. All permissions listings must be shown in manuscript-they cannot be entered on proofs.
For the policies on the research and publication ethics not stated in this instructions, International standards for editors and authors (http://publicationethics.org/resources/international-standards-for-editors-and-authors) can be applied.
Processing of the violation on publication ethics: The journal adhere to the principles of COPE to investigate allegations of misconduct and to ensure the integrity of research. The journal editorial boards should deliberate and consider retracting/appropriate action a publication in accordance with The COPE guidelines (http://publicationethics.org/resources/flowcharts) if they have clear evidence that redundant publication, data fabrication, falsification, and plagiarism and unethical research.
The authors must be comply with the code of research ethics of this journal including as mentioned above.
The original manuscripts are categorized as follows: Original Research, Research Notes, Reviews, and Letters to the Editor.
Original Research should be presented in the standard format described below.
Research Notes are intended for the presentation of brief observations that do not warrant a full-length text, but also are not preliminary results. Citations are identical in style to those of full-length papers, but appropriately abbreviated in number.
Letters to the Editor can be on any issue relevant to the field. They must be brief (one or two journal pages) and appropriately documented by data. Letters may be addressed to the Editor-in Chief and may be subject to review.
Reviews may be solicited by the Editors or submitted independently. Reviews are summaries of developments in food science and nutrition. Reviews may be subject to peer-review.
PREPARATION OF MANUSCRIPTS
General: Manuscripts submitted to the Journal should not have been published or offered for publication elsewhere. Abstract, References, Tables, and Figures should be written in clear, concise, and grammatically correct English language. The entire manuscript, including tables should be produced using A4 paper size and double spacing throughout, with a margin of 30 mm at the top and bottom and on both sides. The title page should contain the title, author(s) name(s) and affiliation(s), including a complete address for correspondence and proofs.
The text should be arranged in the following order of presentation: Abstract (300 words) with five key words, Introduction, Materials and Methods, Results and Discussion, Acknowledgments, References, Tables, and Figures. The artwork files should be high resolution (at a minimum 300 dpi) for sharpness in print and online. Submissions not conforming to these guidelines may be returned to the authors. Authors should consult a recent issue of the journal for style and layout if possible. The Editors reserve the right to adjust style to certain standards of uniformity.
Title Page: A title page must have the full title, which should be short and informative. The names of all authors and the institution(s) where the work was conducted are required. Provide the full postal address, e-mail address, telephone number of the author for correspondence.
Abstract and Key Words: The title of manuscript should be presented at the top of the abstract page. A single paragraph of the abstract not exceeding 300 words should be prepared. For original research, the abstract should describe the purpose, study methods, main findings and the principal conclusion of the study. Five key words should be included at the end of abstract.
Text: In case of original research, it should be divided into the following sections: Introduction, Materials & Methods, Results & Discussion, and Acknowledgments. For other types of articles that are likely to need different formats, author(s) should consult the editor of J Korean Soc Food Sci Nutr.
Materials and Methods: Specific experimental methods should be sufficiently detailed so the work can be repeated. For special equipment, reagents, kits, etc., the source, city, state, and country should be specified in parentheses. Biological materials should be identified by the scientific name (genus, species, and if necessary, authority and family) and cultivar, if appropriate, together with the site from which the samples were obtained.
Tables: Tables should be numbered with Arabic numerals (Table 1, Table 2, etc) and cited consecutively in the text. Tables should be typed at the end of the manuscript, together with a suitable caption at the top of each table. Footnotes to tables should be placed at the bottom of the table to which they refer. Column headings should be kept as brief as possible, and units of measure indicated in parentheses.
Figures: Figures should be cited consecutively in the text by Arabic numerals (Fig. 1, Fig. 2, etc). Figure numbers, titles and legends should be typed double-spaced on a separate page. All figures should be submitted in such form as to permit reproduction without retouching or redrawing. The type area of journal is 170 mm wide¡¿230 mm deep, in two columns per page, each column being 80 mm wide. Line drawings should be professionally drawn, or generated as high-resolution computer graphics. Lettering on the figures should be of good quality and of a size that allows for eventual reduction of the figures. Each figure must be clearly numbered.
References: References should be cited consecutively in the text by Arabic numerals in parentheses, e.g. (1), (2,3), (4-7), and listed at the end of the Acknowledgments in numerical order on a separate page.
Names and initials of all authors should be provided. Full citations should be given for all authors. Titles of articles, as well as titles of chapters in books, should be included. Abbreviate journal titles in accordance with the Bibliographic Guide for Editors and Authors (American Chemical Society). References should take the following form for citing of research papers, book chapters, patents, URL web pages, dissertations, conference proceedings, and reports etc.
Lee DH, Park MY, Shim BJ, Youn HJ, Hwnag HJ, Shin HC, Jeon HK. 2012. Effects of Ecklonia cava polyphenol in individuals with hypercholesterolemia: A pilot study. J Med Food 15: 1038-1044.
Online journal example:
Faller P, Goussias C, Rutherford AW, Un S. 2003. Resolving intermediates in biological proton-coupled electron transfer: A tyrosyl radical prior to proton movement. Proc Natl Acad Sci USA (Online) 10.1073/pnas 1530926100.
Pomeranz Y. 1991. Functional properties of food components. 2nd ed. Academic Press Inc, New York, NY, USA. p 70.
Natarajan KR. 1980. Peanut protein ingredients: Preparation, properties and good uses. In Advances in Food Research. Gross E, Meinhofer J, eds. Academic Press, New York, NY, USA. Vol 26, p 215-220.
Doczi J, Ninger FC, Silverman HI. 1964. Composition for inhibiting pepsin activity and method of preparing same. US Patent 3,155,575.
URL (web page) example:
Hsu D. Chemicool Periodic Table. www.chemicool.com (accessed Jan 1999).
Pappas CP. 1979. Interactions between milk proteins in model systems with special reference to the influence of calcium, lactose and heat. PhD Dissertation. University of Reading, Berkshire, UK.
Conference proceedings example:
Das DJ, Barringer SA. 1997. Use of organic solvents for improving peel ability of tomatoes. Abstract No 13A-9 presented at 58th Annual Meeting of the Institute of Food Technologists. Orlando, FL, USA.
Unit, Nomenclature and Abbreviations: The SI system should be used for all scientific and laboratory data; if, in certain instances, it is necessary to quote other units, these should be added in parentheses. Temperature should be given in degrees Celsius (¡É). Biochemical nomenclature should conform to that recommended by the IUPAC-IUB Commission, and enzymes should be given their EC numbers and systematic names. Abbreviations of chemical or other names should be defined when first mentioned unless commonly used and internationally known and accepted. Where abbreviations are likely to cause ambiguity or may not be readily understood by an international readership, units should be presented in full.
Statistics: Manuscripts reporting analytical, biological activity, composition, and related data must include relevant statistical information to support discussion of differences or similarities in data sets. Describe all statistical tests utilized and indicate the probability level (P ) at which differences were considered significant. Where data are presented in the text, state what they represent (e.g. means¡¾SEM). Indicate whether data were transformed before analysis. Specify any statistical computer programs used.
Animal or Human Studies: Manuscripts describing studies in which the use of live animals or human subjects are involved must include, within the Materials and Methods section, a statement that such experiments were performed in compliance with the appropriate laws and institutional guidelines, and must also name the institutional committee that approved the experiments. For experiments with human subjects, a statement that informed consent was obtained from each individual must be included. Reviewers of manuscripts involving animal or human experiments will be asked to comment specifically on the appropriateness and conformity to regulations of such experiments
Authors are responsible for ensuring that all manuscripts (whether original or revised) are accurately typed before final submission. Proofs are sent to the corresponding author(s) before publication and should be returned within 48 hours of receipt. The publishers reserve the right to charge for any changes made at the proof stage (other than printer¡¯s errors) since the insertion or deletion of even a single word may necessitate the resetting of whole paragraphs. All joint communications must indicate the name and full postal address of the author to whom proofs should be sent.
PUBLICATION CHARGE AND OFFPRINTS
Under the acceptance of publication, the page charge is effective for all manuscripts on original research. The actual charge (60,000 KRW/page) will be notified to the author along with the manuscript for galley proofs. The authors can download the paper PDF file on the journal web page, and offprints can be ordered at current printing prices.
If figures are required to be printed in color, extra charges will be applied for the corresponding author.
All manuscripts accepted for publication become the sole property of the Publisher. The copyright transfer form is sent to authors with proofs. Material published in the J Korean Soc Food Sci Nutr is copyrighted by the Korean Society of Food Science and Nutrition, and may not be reproduced without the written permission from the Editor-in-Chief.