Journal Guide

The Journal of Wine Research is an international and multidisciplinary refereed journal publishing the results of recent research on all aspects of viticulture, oenology and the international wine trade. It was founded by the Institute of Masters of Wine to enhance and encourage scholarly and scientific interdisciplinary research in these fields. The main areas covered by the journal include biochemistry, botany, economics, geography, geology, history, medicine, microbiology, oenology, psychology, sociology, marketing, business studies, management, wine tasting and viticulture. Disclaimer Taylor & Francis makes every effort to ensure the accuracy of all the information (the 'Content') contained in its publications. However, Taylor & Francis and its agents and licensors make no representations or warranties whatsoever as to the accuracy, completeness or suitability for any purpose of the Content and disclaim all such representations and warranties whether express or implied to the maximum extent permitted by law. Any views expressed in this publication are the views of the authors and are not the views of Taylor & Francis.

The Journal of the Academy of Nutrition and Dietetics is the premier source for the practice and science of food, nutrition, and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.

The official journal of the International Society of Sports Nutrition The Journal of the International Society of Sports Nutrition (JISSN) is a peer-reviewed journal that covers various aspects of sports nutrition, supplementation, exercise metabolism, and/or scientific policies related to sports nutrition. The journal is designed to keep members of the International Society of Sports Nutrition and the public up to date on the latest advances in sport nutrition.

This international journal covers fundamental and applied research, including:Food - Health and Nutrition: Human and animal nutrition. Enhancing health and wellness with novel and functional foods, nutraceuticals (but not pharmaceuticals) or food supplementation. Evaluation, including chemical tests, animal models and in vitro, in vivo testing systems.Food Science and Technology: Development, production and processing of human food, animal food, and beverages. Measurement of food and ingredient characteristics and functionalities. Papers reporting simply antioxidant activity and those reporting the composition of foods that are not widely eaten outside a small geographical area will not generally be considered for publication.Food Safety: Microbiological food safety, including on-farm safety management, epidemiology of food-borne illness, novel process and packaging, and detection of food-borne pathogens. Food toxicology and safety evaluation of genetically modified organisms. Application of risk assessment and risk management techniques.Biotechnology: Applications of biotechnology to plants, animals and microorganisms as they relate to agriculture, food production and processing, and fermentation technology.Molecular Biology: Applications of genetic modification and molecular biology, bioinformatics and ‘omics’ technology to plants, animals and microorganisms as they relate to agriculture, food production and processing, and fermentation technology.Biochemistry: Novel insights into the chemistry and biochemistry of foods, feeds, ingredients and components, including macro-, micro- and non-nutrients, and also enzymes and other processing aids and functional ingredients. Research that addresses current issues within the agri-food area, for example functional foods in relation to health claims and safety.Materials and Processing: Food raw materials and quality. Food structure and physical properties. Physical description of processing and product properties of raw materials. Food process engineering.Sensory and Consumer Sciences: Perception and evaluation of characteristics of foods and beverages including flavor, appearance and texture. Consumer behavior issues, including acceptability, preference and other factors related to cultural cues and product image.Agriculture - Production: Plant and animal husbandry including precision agriculture and aquaculture and mariculture. Impact of scientific and technological developments on yields and quality.Agriculture - Utilization: Plants, plant products, animals, animal products, fish and marine products as human food or animal feed. Industrial applications for plants, plant products, animal products and marine products.Agriculture - Environment: The interaction of agriculture and environment, including safety and sustainability of agricultural practices; protection of natural resources (quality of air, water and soil); mitigation of environmental effects through improved farming methods; assessment of organic farming and alternative production systems; management of nutrients, pathogens or other potential contaminants; impacts and mitigation of climate change.Biomass and Bioenergy: Biomass production and utilization, feedstocks, biodegradation methodologies, potential products.

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

Lifestyle Genomics aims to provide a forum for highlighting new advances in the broad area of lifestyle-gene interactions and their influence on health and disease. The journal welcomes novel contributions that investigate how genetics may influence a person’s response to lifestyle factors, such as diet and nutrition, natural health products, physical activity, and sleep, amongst others. Additionally, contributions examining how lifestyle factors influence the expression/abundance of genes, proteins, and metabolites in cell and animal models as well as in humans are also of interest.
The journal will publish high-quality original research papers, brief research communications, reviews outlining timely advances in the field, and brief research methods pertaining to lifestyle genomics. It will also include a unique section under the heading “Market Place” presenting articles of companies active in the area of lifestyle genomics. Research articles will undergo rigorous scientific as well

The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem Papers on large birds (eg emus, ostrich's) and wild capture mammals and crocodile will be considered.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

In recent years the Mediterranean has emerged not only as a region of intertwined populations, economies and politics, but also of shared basic foods and dietetic patterns, which have been shown to improve life expectancy and reduce cancer incidence. Meanwhile, pharmaconutrition is spreading in all the clinical fields and new clinical trials have been designed concerning antioxidants, nutrients and non-nutrients derived from vegetables (mainly but not only from the Mediterranean area) that could have a role in the complementary therapy of chronic diseases and cancer. Based on these premises, the Mediterranean Journal of Nutrition and Metabolism aims to publish original scientific papers (reviews, articles and case reports) on metabolism (diabesity and eating disorders), nutrition (epidemiological, basic, clinical and artificial), dietary and nutritional practices and management, and their impact on health from prevention to treatment. In accordance with the usual policy, the journal will also host the proceedings of relevant congresses and shorter notices focused on the original character of the Mediterranean nutritional civilisation. In addition, this journal is intended as a platform of scientific debate and knowledge-sharing among students and clinical practitioners, and between them and the broader scientific community, and last but not least as a tool for promoting and enhancing scientific cooperation.

Membrane Technology brings you everything you need to keep up-to-date with what is happening in the international membrane industry, highlighting emerging markets, summarising important industry news and identifying new business opportunities for your company.Each issue includes:• Technology news - all the latest developments including processes projects, contracts, systems, new products, testing facilities, etc.• Business news - key information on your competitors' movements in the market• Feature articles - experts share the secrets of their own success• Patents - the latest new patents from around the world• Research trends - highlights of recently published research work• Events' calendar - comprehensive listing of all the international conferences and exhibitionsMembrane Technology covers the following areas: chemicals, pharmaceuticals, biotechnology, food and beverage, Brewing and wine, drinking water treatment, desalination, sewage treatment, oil and gas, mineral extraction, power generation, pulp and paper, and electronics.

The magazine Mljekarstvo, as a scientific-professional magazine, is published quarterly. Although the magazine Mljekarstvo is not the oldest publication dealing with the production and processing of milk and dairy product issues, it is necessary to point out the fact that it is the only scientific - professional dairy magazine in Croatia with 58-year tradition of being published. The first issue, published by the Croatian Dairy Operators' Association, was published in 1951. In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry.".

Aims & Scope Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: