求助Food Hydrocolloids 的投稿要求_百度知道
求助Food Hydrocolloids 的投稿要求
提问者采纳
food hydrocolloids
Bimonthly近四年影响因子
中科院杂志分区
食品科技分类下的 2 区期刊
这个杂志比较专业，审稿周期一般是4-6周，主编非常负责任，如果文章做的很有新意或者比较深入的话，可尝试投稿，毕竟机会还是不小的。出版社或管理机构
ELSEVIER SCI LTD
出版或管理。
杂志简介/稿件收录要求
Food Hydrocolloids publishes original research in basic and applied aspects of the 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 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 hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in fi structural characterization of established food hydrocolloids and new ones ultimately s use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up o gelling mechanisms, syneresis and polymer synergism in
rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or org theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relation surface properties of absorbed films, and their relationship to foaming and e phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to fo droplet and bubble growth, bubble nucleation, thin-film drainage a fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to s direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with o and toxicological, physiological and metabolic studies of hydrocolloids including associated legislative considerations.
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food chemistry， required reviews completed 一般多长时间
food chemistry required reviews completed
从一月四号到现在还是这个状态，投过此杂志的各位虫友 你们这个状态一般要多长时间，谢谢了
楼主运气不错，你的文章能到此状态已属万幸，此刊超慢，有时稿子在编辑手里就要压数月 Originally posted by 逐月8815 at
楼主运气不错，你的文章能到此状态已属万幸，此刊超慢，有时稿子在编辑手里就要压数月 那我得感激编辑大人了 呵 food chemistry
速度竟然如此之神速，楼主真的人品爆发啊 Originally posted by 韩俊 at
food chemistry
速度竟然如此之神速，楼主真的人品爆发啊 过奖 过奖 NND，我的还在编辑手里呢，哎，超慢 楼主 技术审查不过关一般多久有结果 Originally posted by jmliu1982 at
楼主 技术审查不过关一般多久有结果 我第一次投的时候也没过关，修改后不到一个星期就under review 楼主，我的意思是从你投稿到通知你技术审查不通过，中间有多长时间 Originally posted by jmliu1982 at
楼主，我的意思是从你投稿到通知你技术审查不通过，中间有多长时间 不到两个星期 Originally posted by liuhaitao3592 at
我第一次投的时候也没过关，修改后不到一个星期就under review under review是说编辑已经在评审了吗还是什么意思。一般多久能改变状态。会改成什么状态呢 Originally posted by foodlife at
under review是说编辑已经在评审了吗还是什么意思。一般多久能改变状态。会改成什么状态呢 应该是送给送给审稿人在审，一般三个月都应该有变化吧，更长的也有，我一个同学投food chemistry 5个月也没变化，下个状态是 required review completed ，再后面是小修，大修或者拒搞 我1月投的稿，7月5日required reviews completed，到现在15天了还没有消息，看到你这个都怕了，又好几个月！ Originally posted by kele702 at
我1月投的稿，7月5日required reviews completed，到现在15天了还没有消息，看到你这个都怕了，又好几个月！ 我那个一审的时候还挺快的 审稿结束一周就给了，这二审结束已经3个月了还不给 Originally posted by liuhaitao3592 at
我那个一审的时候还挺快的 审稿结束一周就给了，这二审结束已经3个月了还不给 我估计是编辑有意拖延，可能是你这个方向的文章最近是不是接受的多了，出来后排版也要等…… Originally posted by kele702 at
我估计是编辑有意拖延，可能是你这个方向的文章最近是不是接受的多了，出来后排版也要等…… 可能是，听说有的都拖一年半载，还等着这个论文评奖学金呢:cry: Originally posted by liuhaitao3592 at
可能是，听说有的都拖一年半载，还等着这个论文评奖学金呢:cry: 你这种情况可以催一下吧，语气客气 一些。之前我们课题组投了偏文章，审了大半年，后来老板发了好几封信问情况，估计编辑也烦了，最后给了个大修（只有一个审稿人，估计另外一个审稿人老不回复审稿意见）。一般情况下，编辑不会因为你催稿而据稿的，除非碰到及其小气的人，国外编辑我觉得大部分还是比较认真负责的。所以问问吧。我投的这篇之前也问过，编辑回复说还在等另外一个审稿人的意见，让我再等等。语气挺好的。我是做分析的，不知道你是哪个方向的。 Originally posted by kele702 at
你这种情况可以催一下吧，语气客气 一些。之前我们课题组投了偏文章，审了大半年，后来老板发了好几封信问情况，估计编辑也烦了，最后给了个大修（只有一个审稿人，估计另外一个审稿人老不回复审稿意见）。一般 ... 我一审的时候大修，要求补充实验，分析提取物成分，我老师不想让做，就找了些别的理由。我以前问的都是副主编，今天想起来了应该问问主编，说不定有效果，副主编不当家，呵呵，我草业科学专业，以前生物科学，做这些提取物属于专业外的东西，很多都不懂 请问Food&&Chmistry杂志中的结果和讨论的时态是用一般现在时还是过去时呢？我怎么看到的Food&&Chmistry文章中结果和讨论中两种时态都使用？请问这是为什么？还有table1a和table1b是否也算同一个table呢？谢谢谢谢！&& 查看话题
All pages should be numbered consecutively
最近在European Journal of Medicinal Chemistry上投了一篇文章，技术审查返回的内容中有一条： All pages should be numbered consecutively.
就是给每页都编上号。
我有个疑问：是否也要给手稿manuscript的每行也编上号？
有的杂志会要求，没要求就不用吧:) 是的，呵呵 本来就是给manuscript每页编号 只给每页编号就好了&& 查看话题
Copyright form, 求助
刚投稿还没开始审呢，编辑发邮件让
Please complete and submit the copyright form for your recently submitted manuscript as soon as possible. The following link will display the form:
/csiro-sr?URL_MASK=FdnmKn2JNY4GhS6CY4T4
Once signed you may either upload the form directly by going to /csiro-sr , logging in and clicking the Submitted Manuscripts link in your Author Centre. Your submitted papers will then be displayed and there is a Browse button to select the signed form and upload it. Alternatively you may fax the completed form to the office at +61 3 .
电子版的怎么签啊？以前好像都是文章接受了再签这个？昏了还。
Originally posted by echo8914667 at
刚投稿还没开始审呢，编辑发邮件让
Please complete and submit the copyright form for your recently submitted manuscript as soon as possible. The following link will display the form:
http:// ... 让签名，
(1) Author signature _______________________________ Print name ______________________________
这两个啥区别啊
急！！！ Originally posted by echo8914667 at
(1) Author signature _______________________________ Print name ______________________________
这两个啥区别啊
急！！！ Author signature _____手写签名_________ Print name _____打字输入名字____________ Originally posted by echo8914667 at
刚投稿还没开始审呢，编辑发邮件让
Please complete and submit the copyright form for your recently submitted manuscript as soon as possible. The following link will display the form:
http:// ... 有点期刊是要求先发copy right再送审的，表格填好打印出来签字后，扫描转化成pdf上传就可以了。}