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Fitoterapia is a Journal dedicated to medicinal plants and to bioactive natural products of plant origin. It publishes original contributions in seven major areas:1. Characterization of active ingredients of medicinal plants2. Development of standardization method for bioactive plant extracts and natural products3. Identification of bioactivity in plant extracts4. Identification of targets and mechanism of activity of plant extracts5. Production and genomic characterization of medicinal plants biomass6. Chemistry and biochemistry of bioactive natural products of plant origin7. Critical reviews of the historical, clinical and legal status of medicinal plants, and accounts on topical issues.Contributions reporting the following are not normally considered for publication:1. Activity data on crude extracts that have not been characterized by analysis of their major constituents (HPLC, NMR);2. Unexceptional and predictable bioactivity (e.g. antioxidant properties of phenolics or antibacterial activity of essential oils);3. Uncritical ethnopharmacological investigations, where a list of plants and their use are simply recorded.The following immediate rejection criteria apply:RULE 1: The manuscript does not fall into any of the areas of interest of the Journal;RULE 2: The manuscript is too preliminary, reporting e.g. activity data without comparison to a reference, or without a positive control;RULE 3: The botanical source is not clearly identified, authenticated, and documented (voucher);RULE 4: Bioactivity is not relevant to in vivo situations.The journal encourages Authors to enhance the description of their methodological procedures by submitting accompanying multimedia files (video or animation sequences). These files are to be submitted as supplementary material, see below.The journal publishes supplements, podcasts and webinars. For sponsorship opportunities please contact a.pordon@elsevier.com.

FLORA is the scientific botanical journal with the longest uninterrupted publication sequence (since 1818). Manuscripts will be considered for publication dealing with plant structure (morphology and anatomy), plant distribution (molecular phylogeography) and plant functional ecology (ecophysiology, population ecology and population genetics, organismic interactions, community ecology, ecosystem ecology).Manuscripts will be considered if they appeal a broad scientific readership.Manuscripts of mostly taxonomic nature or focused on floristics and vegetation science will only be considered if they exceed the pure descriptive approach and have relevance for interpreting plant morphology, distribution or ecology. Manuscripts whose content is restricted to purely systematic and nomenclature matters, to geobotanical aspects of only local interest, to pure applications in agri-, horti- or silviculture, and experimental studies dealing exclusively with investigations at the cellular and subcellular level will not be accepted. Manuscripts dealing with comparative and evolutionary aspects of morphology, anatomy and development are welcome.

Flow Measurement and Instrumentation is dedicated to disseminating the latest research results on all aspects of flow measurement, in both closed conduits and open channels. The design of flow measurement systems involves a wide variety of multidisciplinary activities including modelling the flow sensor, the fluid flow and the sensor/fluid interactions through the use of computation techniques; the development of advanced transducer systems and their associated signal processing and the laboratory and field assessment of the overall system under ideal and disturbed conditions.FMI is the essential forum for critical information exchange, and contributions are particularly encouraged in the following areas of interest:Modelling: the application of mathematical and computational modelling to the interaction of fluid dynamics with flowmeters, including flowmeter behaviour, improved flowmeter design and installation problems. Application of CAD/CAE techniques to flowmeter modelling are eligible.Design and development: the detailed design of the flowmeter head and/or signal processing aspects of novel flowmeters. Emphasis is given to papers identifying new sensor configurations, multisensor flow measurement systems, non-intrusive flow metering techniques and the application of microelectronic techniques in smart or intelligent systems.Calibration techniques: including descriptions of new or existing calibration facilities and techniques, calibration data from different flowmeter types, and calibration intercomparison data from different laboratories.Installation effect data: dealing with the effects of non-ideal flow conditions on flowmeters. Papers combining a theoretical understanding of flowmeter behaviour with experimental work are particularly welcome.Multiphase behaviour: whether purpose-designed, or adapted from single-phase operation, coverage of systems for single-phase liquid and gas flows, multiphase flows having solid, liquid and gas phases, and slurries and pastes is equally welcome.Associated measurements and secondary instrumentation: for example, density, viscosity and secondary instrumentation effects.All contributions are subject to peer review, and additional features include:Review articlesCase studiesLetters to the editorPatent surveysBook reviewsCalendar of events and conference reportsFlow Measurement and Instrumentation is essential reading for instrumentation engineers in the oil, gas, power, chemical, food, water and waste treatment industries, manufacturers of flowmeters, and academics involved in research in this area.

Fluid Phase Equilibria publishes high quality papers dealing with experimental,theoretical and applied research related to equilibrium and transport properties of fluid and solid phases.The fluid phase properties of interest include:PVT, enthalpies, heat capacities, Joule-Thomson coefficients, Gibbs and Helmholtz energies, chemical potentials, activity and fugacity coefficients, critical properties, chemical equilibria, multiphase equilibria and interfacial properties, thermal conductivity, viscosity and rheological properties, and diffusion coefficients.A wide range of pure and mixed fluids may be considered:Non-polar and polar small organic and inorganic molecules, ions, metals, polymers, surfactants, ionic liquids, gas hydrates, complex and biological molecules (e.g. proteins). Fluids should be well-characterized with respect to composition, or be specified with sufficient information for the experimental results to be reproduced (e.g. analysed by up-to-date techniques, or mixtures that can be obtained through a well-established published protocol).Experimental measurements:Unless they are accompanied by contemporary or new theory, papers will be refused if they report experimental data only at pressures and temperatures close to ambient on any of the following liquid or liquid mixture properties: viscosity; density; speed of sound; refractive index; surface tension. Similarly, papers will be refused if they only report phase equilibrium compositions, such as solubilities, at conditions near ambient without theoretical analysis and interpretation.All data reports and analyses will be examined by NIST for consistency with the requirements posted at http://trc.nist.gov/FPE-Support.htmlTheoretical and modeling studies:Theoretical techniques may be chemical thermodynamics, applied statistical mechanics, molecular physics, molecular simulation, quantum chemistry, applied mathematics. Papers with new models, or modifications of available models, are expected to show comparisons for accuracy and predictive ability with applicable data and contemporary existing models.All modeling of properties and phenomena based on artificial neural networks, machine learning algorithms, and similar information processing approaches will only be considered when comparisons of accuracy are made with existing physically-based models or if no thermodynamic models are available. Further, the work must describe the procedure well enough that readers may be able to independently reproduce the results.

Focus on Catalysts reports on business and technical developments across the catalysis field - heterogeneous, homogeneous and enzymatic - across all applications. Published monthly, each issue starts with a brief editorial and then provides a series of concise summaries on business, market and technical developments from a global perspective. The newsletter covers:
• market trends
• company news, including information on new plants worldwide
• technological innovations
• environmental issues and applications
• new patents
• conferences and book reviews.

Focus on Pigments reports on business and technical developments across the pigments industry. Published monthly, each issue starts with a brief editorial and then provides a series of concise summaries on business, market and technical developments from a global perspective. The newsletter covers:
• market news
• company news
• information on new plants worldwide
• environmental issues and news
• events calendar.

• market trends and forecasts, acquisitions and mergers
• equipment for powder applications
• techniques
• health and safety aspects
• forthcoming events and literature reviews.

Focus on Surfactants reports on business and technical developments across the industry. Published monthly, each issue starts with a brief editorial and then provides a series of concise summaries on business, market and technical developments from a global perspective. The newsletter covers:
• market news, including statistical, e-commerce and administrative reports
• company and business news
• new product information and news
• environmental issues
• book reviews.

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 componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.

Food Chemistry publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials covering the entire food chain from `farm to fork.'Topics include:– Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;– Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;– Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;– Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;–Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.Analytical SectionAnalytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.– Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered.– Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;– Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;– General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.

Food Control is an international journal that provides essential information for those involved in food safety and process control.Food Control covers:• Microbial food safety and antimicrobial systems• Mycotoxins• Hazard analysis, HACCP and food safety objectives• Risk assessment, including microbial risk assessment• Quality assurance and control• Good manufacturing practices• Food process systems design and control• Food Packaging• Rapid methods of analysis and detection, including sensor technology• Environmental control and safety• Codes of practice, legislation and international harmonization• Consumer issues• Education, training and research needs.The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com