营养与食品科学杂志
开放获取

抽象的

JNFS 的编辑说明

普兰贾利

我很高兴向您介绍《营养与食品科学杂志》，这是一份在线同行评审的国际研究期刊，为教授、学者、院士、专业人士和学生提供了一个平台，发表营养和其他食品科学领域的研究成果。我们从2015年开始创刊Journal of Nutrition & Food Sciences (ISSN: 2155-9600) 正在不断增长。我们很高兴地宣布，2019年，第12卷全部按时在线出版，印刷版也在在线出版后30天内推出和发送。

本刊所有发表的文章均被 CiteFactor、SJIF、CROSSREF 和 Index Copernicus、Academic Journals Database、JournalTOCs 的索引和摘要覆盖。

作为科学开放获取期刊，该期刊鼓励未在其他地方发表或考虑发表的原创研究。该杂志涵盖了营养学、食品科学、环境科学、农业科学、医学科学、人类学、生物化学、遗传学、生物物理学、生物技术、内分泌学、分子生物学、家庭编辑说明 2020 科学、细胞生物学、化学科学、生物科学和健康科学及相关领域，并通过学术出版在全世界免费提供。

During the calendar year 2019 Journal of Nutrition & Food Science received a total of 30 papers, out of which 6 articles were rejected in the preliminary screening due to plagiarism or being out of the format and peer review process. During 2019 around 16 articles were subjected for publication after they are accepted in the peer review process. In the 4 issues of Volume 12 published during the year 2019, a total of 16 articles were published (at an average of 3 articles per issue of which, articles were published from authors all around the world. A total of 30 research scientists from all over the world reviewed the 16 articles published in volume 12. Average publication period of an article was further reduced to 14-21 days.

During the calendar year 2019, a total of three Editors, ten Reviewers joined the board of JNFS and contributed their valuable services towards contribution as well as publication of articles, and their valuable reviewer comments will beneficial to publish quality of article in the Journal.

借此机会感谢主编和副主编在最终编辑发表的文章以及及时推出JNFS各期中所做出的贡献。我还要感谢所有作者、审稿人、出版商、语言编辑、名誉编辑、科学顾问和 JNFS 编辑委员会以及办公室负责人对新卷（第 10 卷）出版的支持。 JNFS 的 2020 年日历，并期待他们的不懈支持，以便在预定时间内为 JNFS 营养与食品科学研究杂志发布更多期刊。