A primary goal of the Journal is to provide sufficient description of the food samples, analytical methods, quality control procedures, and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. Research may be published as Original Research Articles, Short Communications, Critical Reviews, Study Reviews, Reports or Commentaries, according to subject matter and presentation. Assignment will be made by the Editorial Office, but author guidance is appreciated. Original papers only will be considered. Manuscripts are submitted for review with the understanding that the same work has neither been copyrighted, published, nor submitted for publication elsewhere.
Prior publication is a basis for rejection.
However, publication in a conference proceedings or similar special presentation with limited distribution is not necessarily considered to be prior publication. In such cases the article should be so referenced. All manuscripts will be judged by at least two qualified reviewers, assigned by the Editor. The review will be conducted against established criteria to determine technical quality. Reviewers each submit a recommendation to the editorial office regarding the merit of the manuscript, but the Editor provides a final decision on acceptance of the paper for publication.