Journal Guide

The journal is devoted exclusively to the publication of original papers and review articles on biological and technologicalpostharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh food crops, but excluding research on grains and forage.Articles on the postharvest treatment of fresh products as affecting the eventual quality of processed product may be included, but articles on food processing will not be considered. Papers based on fundamental and interdisciplinary research will be particularly encouraged. These disciplines include genomics and molecular biology, entomology, plant physiology, plant pathology, chemistry, engineering, modelling, advanced technology and economics.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

Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal presents authoritative coverage of new scientific developments, offering original research and review papers on such topics as Molecular sciences, Breeding, Physiology, Pathology, Nematology, Virology, Agronomy and Engineering and Utilization. Potato Research also publishes reports and papers from the Triennial Conferences of the EAPR, along with accounts of meetings of the Sections of the Association, book reviews, and more.

This new journal will publish research papers from around the globe with the major focus on the research and developments of new analytical tools - methods and equipment - and the improvement of existing tools for assuring the quality and safety of cereals, crops and derived foods and feeds, refined products and ingredients; to ensure traceability and authenticity; to contribute to food security; and to describe the technologies associated with harvesting, storing, processing and manufacturing of crops and foods, feeds, ingredients and other refined products. The scope of publications will also cover other disciplines related to food and feed quality and safety, such as legal requirements, regulations, socio-economic impact, globalisation and trade, food security, international organisations and agreements. The aims of the journal are:

At the heart of open access for the global chemistry community. RSC Advances publishes advances in chemistry, and in topics of interest to the chemistry community.

Recent Patents on Food, Nutrition & Agriculture publishes full-length/mini reviews and research articles, and guest edited thematic issues on recent patents in all fields of food science & technology, nutrition and agricultural science & technology. A selection of important and recent patents in the areas covered is also included in the journal. The journal is essential reading for all researchers involved in food, nutrition and agricultural sciences and technology. The journal also covers recent research (where patents have been registered) in fast emerging technologies related to food additives, micro & macro-molecular food supplements, edible alternatives, food technology, nutraceuticals, healthy diet, nutritional value, calorie intake, malnutrition & related diseases, plant derivatives, agricultural technology and products, crop improvement and safety issues related to food, nutrition & agriculture.

Revista Brasileira de Fruticultura (RBF) is addressed to the publication of technical scientific papers and scientific cominication in the Fruit culture area referred to the results of original researches, unpublished works, typed in Portuguese, Spanish or English.

(updated Jan 20, 2011) The Journal aims to be the premier point of reference for modern starch related research and knowledge, having evolved from a focus on traditional processing of starches and their industrial applications.

Sustainable Food Technology is a gold open access journal focused on cutting-edge strategies for food production, that aim to provide quality and safe foods in an environmentally conscious and sustainable way. We welcome novel green strategies applied to both crops and animal foods from every step of the food chain, “from farm to fork”: farming, harvesting, processing, packaging, storage, distribution and control. Circular bioeconomy strategies are particularly welcomed, from those adding value to food by-products to those focused on the appropriate reuse of food waste. Topics of interest include: Novel and sustainable food resources and food ingredients; Food fortification; Sustainable food production systems; Biosensors and smart tools based on artificial intelligence; Omics-based food traceability tools; Biotechnology and bioengineering approaches; Emerging food preservation techniques; Nanotechnology applications; Green active and intelligent packaging and storage systems; Circular economy strategies; Life cycle analysis and sustainability metrics in food production; and Sustainable intensification of food production and processing.

Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.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