Submission Preparation Checklist
As part of the submission process, authors are required to check off their submission's compliance with all of the following items, and submissions may be returned to authors that do not adhere to these guidelines.
- The submission has not been previously published, nor is it before another journal for consideration (or an explanation has been provided in Comments to the Editor).
- The submission file is in OpenOffice, Microsoft Word, or RTF document file format. The whole manuscript should be written in Times New Roman, size 12 pt. with double spacing.
- Where available, URLs for the references have been provided.
- Tables should be with appropriate captions at the top and numbered with Arabic numerals in the order of their appearance in the text. The tables should be on separate pages at the end of the manuscript after the Reference list.
- Each Figure should be on separate page after tables and numbered with Arabic numerals in the order of its appearance in the text. Each Figure must have a separate caption and legend.
- The text adheres to the stylistic and bibliographic requirements outlined in the Author Guidelines.
It is mandatory for the authors to follow the instructions below. Manuscripts that are not prepared accordingly will not be processed.
Aims and scope
Food Science and Applied Biotechnology journal summarizes fundamentals and innovations in food science and applied biotechnology. The journal focuses on food science and technology, food processing, food quality, food safety, food chemistry, food microbiology, food/drug interaction; pesticide residue analysis; applied biochemistry, biochemical analysis, molecular biology and microbiology, biotechnology; applied biotechnology and bioprocess engineering, enzymology and enzyme engineering, biotechnological production systems, genomics and proteomics; metagenomics, bioenergetics, bioinformatics, natural antioxidants in food, industrial microbiology; metabolic engineering; photochemistry; food physics, food engineering, applied ecology, food toxicology, aquaphotomics, nutrition and dietetics, catering, tourism, etc.
The challenges of modern human society require extensive development of fundamentals and innovations to ensure sustainable production of quality foods, effective production of a wide range of biotechnological products including enzymes, medicines, food additives, etc.
Food Science and Applied Biotechnology is an interdisciplinary platform for the presentation of research and innovations in:
- Food Science and Technology (science and technology of food and beverages, animal and plant cell tissue as food raw materials, food enzyme processes and interaction, packaging and food shelf life, use of natural antioxidants in foods and drinks, and etc.). Particular areas of interest include: Food Science and Technology, Food Processing, Natural Antioxidants in Food, Wine and Alcoholic Beverages, Beer and Soft Drinks, Water, Perfumery, Cosmetics, Tobacco Science and Technology.
- Food Quality and Safety (monitoring of food quality and safety, etc.). Particular areas of interest include: Food Quality, Food Safety, Food Chemistry, Photochemistry, Food/Drug Interaction; Pesticide Residue Analysis; Food Microbiology.
- Food Biochemistry and Molecular Biology (biochemical changes during food and beverage processing, studies on enzyme interactions in food, the influence of enzyme activity on food quality, enzyme methods for accelerated food production, etc.). Particular areas of interest include: Applied Biochemistry, Enzymology; Biochemical Analysis, Molecular Biology and Metagenomics.
- Applied Biotechnology (microorganisms, plant cell tissue and organ cultures, algae, monitoring of bioprocesses, enzymes, etc.). Particular areas of interest include: Biotechnology; Applied Biotechnology, Bioprocess Engineering, Enzymology and Enzyme Engineering, Industrial Microbiology, Genomics and Proteomics, Metagenomics, Bioenergetics, Bioinformatics, Plant Biotechnology, Metabolic Engineering, Applied Ecology, Waste and Biomass Valorization, Food Toxicology, Molecular Microbiology, and Pharmaceutical Microbiology.
- Nutrition and Tourism (nutrition, diet and dietetics, food storage, cooking, refrigeration, preservation, food services, catering, hospitality management, hotel management, tourism, etc.). Particular areas of interest include: Nutrition, Dietetics, Food Services, Catering, and Tourism.
- Food Engineering (food processing, food preservation, food engineering, physical properties of food, structural and mechanical properties of food, heat and mass transfer processes, electrical properties of food, machines and apparatus, automation of the food, wine and tobacco industries). Particular areas of interest include: Food Engineering, Food Physics, Photochemistry; Aquaphotomics, Structural Analysis, Mechanical Analysis of Food, Heat Transfer, Refrigeration, Mass Transfer, Processes and Apparatus in Food Industries.
The above list is only indicative. Journal editors welcome thought-provoking papers on areas not listed above but drawn within the disciplines of Food Science, Biotechnology and Food Engineering. Decisions about paper acceptance will be communicated to authors within 8 weeks of submission. The accepted articles will be published within 8 weeks of their acceptance.
Out of scope
- Manuscripts presenting simple recipes for food production with limited application and marginal novelty;
- Manuscripts duplicating any other previously published work, including your own previously published work;
- Manuscripts that are currently under consideration or peer review or accepted for publication or in press or published elsewhere;
- Manuscripts with insufficient novelty in the field of Biotechnology (manuscripts focusing only on the optimization of the culture medium, simple analysis, etc.)
Ethics of publication
The journal endorses the COPE (Committee on Publication Ethics). For detailed information about COPE please visit the COPE website at http://www.publicationethics.org. All cases of data fabrication, plagiarism, image manipulation, results manipulation, etc., will lead to rejection of the manuscript and notification of the administration of the corresponding author’s affiliation institution.
Permission to reproduce figures or data; citation of unpublished data
It is a responsibility of the authors to obtain permissions for reproduction of figures, tables, or text from published works. Permission is also required for references to any unpublished data of other scientists.
All manuscripts accepted for publication will be checked for similarity with existing publications for plagiarism. In the Materials and Methods section authors should refer protocols to the original papers and only their own modifications should be described in detail.
Food Science and Applied Biotechnology journal only publishes articles in English. The American spelling is preferred. Manuscripts must be grammatically and linguistically correct. Authors who are not native English speakers are encouraged to use the help of colleagues fluent in English.
Types of contributions
The following categories of manuscripts are accepted for publication:
- Research Articles
- Short Communications
- Technical Notes
- Cover Letters
Research articles should be no longer than 5000 words and include up to 6 tables/figures. They should present complete investigations. Longer manuscripts could also be considered but only when based on the amount of important data presented and not on the presentation of insufficient information. Manuscripts must not have been published previously. Research Articles should be divided into sections as listed below.
Reviews should be no longer than 8000 words and include up to 5 tables/figures. We encourage authors to have preliminary correspondence with the responsible Co-Editor outlining the content of the manuscript. The Reviews should be divided into sections that are appropriate to the topic.
Short communications are concise articles describing scientifically sound research that contributes new knowledge, going far beyond state-of-the-art. The results reported may be of a preliminary nature, but of such importance that rapid publication is justified. If deemed appropriate by the editors, these manuscripts will be subjected to the standard, but accelerated, peer review process. Short communications do not need to be divided into titled sections, but should start with an abstract (maximum 150 words). They should not exceed 2500 words (including no more than 15-20 references) and contain no more than 3 figures and/or tables).
Technical notes are short peer-reviewed articles describing the development of new or modification of existing equipment applicable to the food/biotechnological industry. Technical notes could also present an analytical or computational method as well as a software tool. The main criteria for publication will be the novelty and scientific soundness of the results reported and their potential for practical applications. Technical notes do not need to be divided into titled sections, but should start with an abstract (maximum 150 words). They should not exceed 2500 words (including no more than 15-20 references) and contain no more than 3 figures and/or tables).
Cover letters include statements as follows: why the authors think that the manuscript is appropriate for publication in Food Science and Applied Biotechnology; the manuscript is original and has not been published previously; all authors agree to publish the presented data in Food Science and Applied Biotechnology; a conflict of interest declaration has to be submitted by authors.
Style of manuscripts
The whole manuscript should be written in Times New Roman, size 12 pt. with double spacing.
The title page should contain:
1) Title of the paper;
2) Full names (First and family names) of the authors, their emails and affiliations;
3) Title, name, email, phone and fax numbers and detailed postal address of the corresponding author;
4) up to 7 keywords;
5) A list of abbreviations.
The Abstract should be informative and self-explanatory. It should be no longer than 200 words and should not include references and/or abbreviations.
The Introduction should describe recently published literature on the subject of the manuscript, a clear hypothesis and novelty of the presented research.
Materials and Methods
The Materials and Methods section should describe in detail all materials and methods used in the study allowing reiteration of the study. Authors should refer protocols to the original papers and only their own modifications should be described in detail.
Results and Discussion
The Results and Discussion section could be separated into two subsections: “Results” and “Discussion”. In this section, the main experimental results should be described. Statistical analysis is of critical importance. The presented results should be discussed further from the point of view of currently available knowledge. It is important that the available scientific information be enriched but not repeated. A combined Results and Discussion section is also acceptable.
The Conclusion remarks should highlight the main results of the study and summarize the authors’ point of view concerning the future prospects of the problems they discussed in the manuscript.
Acknowledgements should be present to acknowledge the authors’ funding sources.
References in the text (including those in tables and figure legends) should be presented in brackets with the name of the first author and the year of publication, i.e. (Broun et al. 2016).
For the References section, please follow the examples:
Articles in English with a DOI number:
Berkov S., Pavlov A., Ilieva M., Burrus M., Popov S., Stanilova M. GC-MS of alkaloids in Leucojum aestivum plants and there in vitro cultures. Phytochemical Analysis, 2005, 16(2): 98-103. http://dx.doi.org/10.1002/pca.824
Articles in English without a DOI number:
Ramirez-Ramirez G., Chassagne D., Feuillat M., Voilley A., Charpentier C. Effect of wine constituents on aroma compound sorption by oak wood in a model system. American Journal of Enology and Viticulture, 2004, 55(1): 22-26.
Articles in the original language other than English:
Vlahova-Vangelova D., Balev D., Dragoev S. Morphological changes of m. Longissimus dorsi during acid marinating with sodium citrate. Agricultural Sciences, 2013, 5(14): 151-156. [in Bulgarian]
Articles published online ahead of print version as an Early View:
Yu H.Y., Lee S.-J., Lee S.Y., Lee S.K., Hur S.J. Effect of dietary bioactive compounds and biopolymer encapsulated lipids on metabolism of lipids in high fat diet-fed mice. European Journal of Lipid Science and Technology, Version of record online: 30 December 2016. In press. http://dx.doi.org/10.1002/ejlt.201600310
Lawrie R. A. The storage and preservation of meat III. Direct microbial inhibition. In: Meat Science (Fourth Edition). Elsevier Ltd., Pergamon Press Oxford, New York, Toronto, Sydney, Paris, Frankfurt, 1985, рр. 159–168, Print ISBN: 978-0-08-030789-3. http://dx.doi.org/10.1016/B978-0-08-030789-3.50002-6
Textbooks and handbooks:
Ray B., Bhunia A. Fundamental Food Microbiology (Fifth Edition). CRC Press, Taylor & Francis Group. 2013, 663 pages. Print ISBN: 978-1-4665-6443-5, eBook ISBN: 978-1-4822-0866-5
Chapter in a book:
Dzhambazova T., Badjakov I., Dincheva I. Georgieva M., Tsvetkov I., Pavlov A., Marchev A., Mihalev K., Ivanov G., Kondakova V., Batchvarova R., Atanassov A. New Approaches for Detection of Unique Qualities of Small Fruits. In: Omics Technologies and Crop Improvement (N. Benkeblia Ed.). CRC Press, Taylor & Francis Group. 2014, рр. 187–208, Print ISBN: 978-1-4665-8668-0, eBook ISBN: 978-1-4665-8669-7, DOI: 10.1201/b17573-9
Chapter in a book from a book series:
Mai D.S., Hoang N.K. Impact of climate change on foodborne pathogens. In: Foodborne Pathogens and Food Safety (Md. Latiful Bari, Dike O. Ukuku Eds). Food Biology Series, CRC Press, Taylor & Francis Group. 2015, рр. 156–167. Print ISBN: 978-1-4987-2408-1, eBook ISBN: 978-1-4987-2410-4
Grivetti L.E., Shapiro H.Y. Eds. Chocolate, History, culture, and heritage. John Wiley & Sons, Inc., 2009. Available from: www.onlinelibrary.wiley.com/book/10.1002/9780470411315. http://dx.doi.org/10.1002/9780470411315
Guides and manuals as e-books:
SAS/STAT user's guide, v. 9.3. Cary, NC, USA, SAS Institute, Inc. 2011. Available from:
Hermund D.B. Extraction, characterization and application of antioxidants from the Nordic brown alga Fucus vesiculosus. PhD thesis by National Food Institute, Technical University of Denmark, 2016 [in Danish]
Pandey R., Ratnani K., Ahmed S.,Williams J. Direct conversion of methane to hythane. US Patent 5516967, 1996.
Symposia, congresses, proceedings:
Leboš Pavunc A., Kos B., Beganović J., Gjuračić K., Šušković J. Selection of probiotic strains from Croatian traditional fresh cheese. Book of Abstracts of the 5th Central European Congress of Food, Bratislava, Slovakia, 2010, p. 176.
McVittie J., Jellis G., Flux A. Evaluation of wheat quality for the UK in the HGCA recommended list system. In: Using cereal science and technology for the benefit of consumers (S.P. Cauvain, L.S. Young, S.S. Salmon Eds). Proceedings of the 12th International ICC Cereal and Bread Congress; 2016 May 23-26, Harrogate, UK. Woodhead Publishing Ltd. and CRC Press, Boca Raton, Boston, Ney Work, Washington, DC, 2005, pp. 13-17. ISBN 978-0-8493-3771-0
AOAC Official Method 2003.08. Enumeration of Staphylococcus aureus in selected dairy foods. Gaithersburg, MD, USA, AOAC International, 2003.
ASTM D882-12. Standard test method for tensile properties of thin plastic sheeting. West Conshohocken, PA, USA: ASTM International; 2012. http://dx.doi.org/10.1520/D0882
ISO 8586:2012. Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. Geneva, Switzerland: International Organization for Standardization (ISO), 2012.
AACC Method 44-15.02. Moisture – air-oven methods. St. Paul, MN, USA, American Association of Cereal Chemists (AACC) International, 2010.
Official methods in languages other than English:
BDS EN ISO 660:2009. Animal and vegetable fats and oils - Determination of acid value and acidity (ISO 660:2009). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2009 [in Bulgarian]
European Food Safety Authority (EFSA). Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat foods in the EU, 2010-2011. Part A: Listeria monocytogenes prevalence estimates. EFSA J. 2013, 11(6): 3241. http://dx.doi.org/10.2903/j.efsa.2013.3241
WHO Technical Report No. 940. Evaluation of certain food additives: 67th report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, Switzerland, Food and Agriculture Organization of the United Nations and World Health Organization (FAO/WHO), 2006. Available from: http://www.who.int/WHO_TRS_ 940.pdf
STATISTICA, v. 12, StatSoft, Inc., Tulsa, OK, USA, 2012. Available from: http://www.statsoft.com
Clustal W., v. 2.1. Dublin, Ireland: UCD Conway Institute of Biomolecular and Biomedical Research, 2014. Available from: http://www.clustal.org
NIST/EPA/NIH Mass Spectral Library, NIST 14, v. 2.2g. Gaithersburg, MD, USA: National Institute of Standards and Technology, 2013. Available from: http://www.nist.gov/srd/nist1a.cfm#
GenBank®. Bethesda, MD, USA: National Center for Biotechnology Information (NCBI), US National Library of Medicine, 2015. Available from: http://www.ncbi.nlm.nih.gov/
Resources to Reserves 2013 – Oil, gas and coal technologies for the energy markets of the future. Paris, France. International Energy Agency (IEA), 2013. Available from: http://www.iea.org
BRENDA. The Comprehensive Enzyme Information System. Braunschweig, Germany: Institute of Biochemistry and Bioinformatics, Technical University of Braunschweig, 2014. Available from: http://www.brenda-enzymes.info/
MetaCyc Metabolic Pathway Database. Menlo Park, CA, USA. SRI International. Available from: http://metacyc.org
Electronic material and websites:
Meier U. Growth stages of mono- and dicotyledonous plants, 2001. Available from: http://pub.jki.bund.de/index.php/BBCH
Global opportunities for whey and lactose ingredients 2010-2014. 3ABC – 3A Business Consulting. Available from: https://www.scribd.com/document/309374689/Report-information-Global-Opportunities-for-Whey-and-Lactose-Ingredients-2010-2014-pdf
Huntrods D. Carrot profile. Agricultural Marketing Resource Center (AgMRC). Ames, IA, USA, Iowa State University, 2013. Available from: http://www.agmrc.org
Papers published online in advance of print should be cited with their DOI. Authors are responsible for the accuracy of bibliographic data.
Tables should be with appropriate captions at the top and numbered with Arabic numerals in the order of their appearance in the text. The tables should be on separate pages at the end of the manuscript after the Reference list.
Each Figure should be on separate page after tables and numbered with Arabic numerals in the order of its appearance in the text. Each Figure must have a separate caption and legend.
Figure captions and legends should appear on a separate page after the figures. Color figures are published free of charge. In the case of photos, only high-resolution ones will be published.
Structural formulas, mathematical and chemical equations
Structural formulas (to be numbered in order with other figures) and mathematical and chemical equations (to be numbered separately) should be drawn and written in the text at the position they belong to.
Image manipulation is forbidden. Figures must accurately reflect the original data and information should not be enhanced, eliminated, added, obscured or moved!
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