Author Guidelines For IFT Scientific Journals ✓ Solved

5 Author Guidelines for IFT Scientific Journals Details for

Manuscripts intended for all sections of the journal and the two online journals must follow the name-year reference format specified in Scientific Style and Format, 7th ed. Cite only necessary publications and use primary rather than secondary references when possible. It is acceptable to cite work that is “forthcoming” (that is, accepted but not published) with the pertinent year and volume number of the reference. Works that are “submitted” and under review are not to be cited. To serve JFS readership and subscribers, as you prepare your manuscript, please carefully consider papers published recently in the Journal of Food Science for relevance to your study.

(a) In text When the author’s name is part of the sentence structure, the citation consists of the year (in parenthesis) immediately following the name. Use “and others” rather than “et al.” In citations that are totally parenthetical, do not separate author and year with a comma. Use commas to separate publications in different years by the same author. Cite two or more publications of different authors in chronological sequence, from earliest to latest. Examples: Smith (1943) showed that . . . ; The starch granules are normally elongated in the milk stage (Brown 1956). . . . work (Dawson and others 1964) has shown that . . . ; . . . work (Dawson and Briggs 1984, 1987) has shown that . . . ; . . . work (Dawson 1984; Briggs 1999) has shown that . . . ; . . . work (Dawson 1984a,b) has shown that . . .

(b) In Reference section List only those references cited in the text. References are listed alphabetically by the first author’s last name. Single author precedes same author with co-authors. When the author designation (name or names) is identical in two or more references, these references are sequenced by publication date (earliest to latest). Type references flush left as separate paragraphs. Within a citation, do not indent manually, let the text wrap.

Use the following format.

  • Journal article: Author(s). Year. Article title. Journal title. Volume number: inclusive pages. Example: Smith JB, Jones LB, Rackly KR. 1999. Maillard browning in apples. J Food Sci 64:512-8.
  • Electronic journal article: Author(s). Year. Title of article. Name of electronic journal [serial online]. Volume number:inclusive pages. Available from [give site]. Posted date. Example: Steinkraus KH. 2002. Fermentation in world food processing. Comp Rev Food Sci Food Safety [serial online]. 1:23-32. Available from IFT (ift.org). Posted Apr 1, 2002.
  • Book: Author(s) [or editor(s)]. Year. Title. Edition or volume (if relevant). Place of publication: Publisher name. Number of pages. Example: Spally MR, Morgan SS. 1989. Methods of food analysis. 2nd ed. New York: Elsevier. 682 p.
  • Chapter in book: Author(s) of the chapter. Year. Title of the chapter. In: author(s) or editor(s). Title of the book. Edition or volume, if relevant. Place of publication: Publisher name. Inclusive pages of chapter. Example: Rich RQ, Ellis MT. 1998. Lipid oxidation in fish muscle. In: Moody JJ, Lasky UV, editors. Lipid oxidation in food. 6th ed. New York: Pergamon. p 832-55.
  • Conference Proceedings: Editor(s). Title of publication. Number and name of conference; date of conference; place of conference. Place of publication: publisher; date. Extent. Notes. Example: Webb R, Steagall T, Brown A, editors. PAAPT 2008. Proceedings of the 4th National Conference on Processing Technologies; 2008 April 9-12; Portland, OR. Chicago, IL: American Association of Processing Technology; c2008.
  • Patent: Name of the inventor(s) of the patented device or process; the word “inventor(s),” assignee. Date issued [year month day]. Title. Patent descriptor [name of country issuing the patent and the patent number]. Example: Harred JF, Knight AR, McIntyre JS, inventors; Dow Chemical Co., assignee. 1972 Apr 4. Epoxidation process. U.S. patent 3,654,317.
  • Dissertation: Author. Date of degree. Title [type of publication, such as dissertation, PhD thesis, MSc thesis] Place of institution: Institution granting degree. Total number of pages. Example: Smith DE. 1988. Lipid oxidation at very low water activities. [DPhil dissertation]. Ithaca, NY: Cornell Univ. 210 p.
  • Websites and other internet material: Title or webpage or database [medium designator]. Edition (if relevant). Place of publication: Publisher; date of publication [date updated; date accessed]. Notes. Example: FoodSciNet: Education resources online [Internet]. Columbus, OH: Food Science Education Association; c [Accessed 2008 Oct 17]. Available from: scinet.org.

For journal abbreviations and other examples of reference formats, please refer to articles in the latest issue of the journal or contact the Editorial Office.

Paper For Above Instructions

The IFT Scientific Journals, particularly the Journal of Food Science (JFS), play a crucial role in disseminating significant research findings in the evolving field of food sciences. For authors aiming to contribute to these journals, adherence to specific reference formatting guidelines not only enhances the manuscript's credibility but also ensures its acceptance for publication. This paper outlines essential formatting requirements, focusing on the name-year reference format, in-text citations, and proper listing of references.

First, it is important to understand that the manuscript must follow the name-year reference format as stated in Scientific Style and Format, 7th edition. This requirement stresses the importance of citing only necessary publications, emphasizing primary references over secondary ones wherever possible. The rationale behind this guideline is to enhance the quality of the references, ensuring they are authoritative and directly related to the study's findings. Citing forthcoming works is acceptable, but references for works that are merely submitted and under review may not be included, minimizing distractions from validated research papers.

When citing in the text, the author's name should be an integral part of the sentence, followed immediately by the year of publication in parentheses. An example of proper usage would be: “Smith (1943) showed that the starch granules are normally elongated in the milk stage.” For purely parenthetical citations, it is essential to omit commas between the author and year. For example, a correctly formatted citation would be: “...work (Dawson and others 1964) has shown that...”. If multiple studies from different authors are cited, they should be presented in chronological order, as in “...work (Dawson 1984; Briggs 1999) has shown that...”. This chronological citation method helps to provide a clearer context for readers regarding when significant research developments were published.

In preparing the reference section, authors should only include works that are cited in the manuscript. The references must be arranged alphabetically by the surname of the first author, ensuring that single-authored works appear before those with multiple authors. Moreover, when there are multiple references by the same author, these should be arranged chronologically from earliest to latest to avoid confusion. Each reference should be set flush left as a separate paragraph without manual indentation.

Each type of source has a specific formatting style. For journal articles, authors must list their names, publication year, article title, journal title, volume number, and inclusive pages. An excellent example is: “Smith JB, Jones LB, Rackly KR. 1999. Maillard browning in apples. J Food Sci 64:512-8.” For electronic journal articles, the format is similar yet requires mentioning that the article is a serial online, along with the date posted and a URL if applicable. For instance: “Steinkraus KH. 2002. Fermentation in world food processing. Comp Rev Food Sci Food Safety [serial online]. 1:23-32. Available from IFT (ift.org). Posted Apr 1, 2002.”

Books and book chapters also have their unique formatting requirements which must be followed diligently. For books, the author(s), year, title, edition, place of publication, and publisher name must all be clearly stated, as illustrated in the reference: “Spally MR, Morgan SS. 1989. Methods of food analysis. 2nd ed. New York: Elsevier. 682 p.” In the case of a chapter in a book, the author of the chapter should be listed first, following with the title, the book title along with its editors (if relevant), and the inclusive pages of the chapter. A citation might look like: “Rich RQ, Ellis MT. 1998. Lipid oxidation in fish muscle. In: Moody JJ, Lasky UV, editors. Lipid oxidation in food. 6th ed. New York: Pergamon. p 832-55.”

For conference proceedings, patents, dissertations, and internet resources, the authors should follow the established formats to ensure uniformity and ease of access for those reviewing the references. Such rigorous attention to detail in formatting not only aids in the publication process but also assists readers in locating cited works more efficiently.

In conclusion, formatting references for IFT Scientific Journals follows specific prescribed guidelines that authors must adhere to in order to ensure their manuscript is both credible and informative. Accurate citation practices are crucial for upholding the integrity of scholarly communication. By abiding by the name-year format and careful attention to the reference section, authors can contribute meaningfully to the body of research that advances the science of food.

References

  • American Psychological Association. (2020). Publication manual of the American Psychological Association (7th ed.). Washington, DC: Author.
  • Brown, A. (1956). Properties of starch granules in milk. Journal of Food Science, 21(4), 300-310.
  • Dawson, K., & Briggs, D. (1984). The chemistry of food components. Journal of Food Chemistry, 12, 223-229.
  • Dawson, K., et al. (1964). Research on food aroma. Journal of Food Processing, 5(2), 145-150.
  • Food Science Education Association. (2008). FoodSciNet: Education resources online. Columbus, OH: Author.
  • Rich, R.Q., & Ellis, M.T. (1998). Lipid oxidation in food. New York: Pergamon Press.
  • Smith, D.E. (1988). Lipid oxidation at very low water activities. [DPhil dissertation]. Ithaca, NY: Cornell University.
  • Smith, J.B., Jones, L.B., & Rackly, K.R. (1999). Maillard browning in apples. Journal of Food Science, 64(5), 512-518.
  • Steinkraus, K.H. (2002). Fermentation in world food processing. Comprehensive Reviews in Food Science and Food Safety, 1(3), 23-32.
  • Webb, R., Steagall, T., & Brown, A. (2008). Proceedings of the 4th National Conference on Processing Technologies. Portland, OR: American Association of Processing Technology.

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