Journal info (provided by editor)

% accepted last year
52% accepted
% immediately rejected last year
13% imm. rejected
Articles published last year
8 articles
Manuscripts received last year
17 manuscripts
Open access status
open access
Manuscript handling fee
$525 per manuscript

Impact factors (provided by editor)

Two-year impact factor
n/a
Five-year impact factor
n/a

Aims and Scope

Journal of Food Chemistry and Nanotechnology aims to publish reviews, original research and technical articles relating to current high-impact research results in the fields of food chemistry and food nanotechnology covering bioactive constituents and micronutrients, antioxidants, food flavor, active-packaging techniques, nanosensors for detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, enzymatic and microbial changes of food properties, quality control and assurance, nutrition, engineering, and analytical methods. Special importance is given to the basic and applied research findings for maximizing the food production, improving the food quality and safety, extending the shelf-life, analyzing the bioactive constituents and micronutrients,

Duration of manuscript handling phases

Duration first review round
1.3 months
Tot. handling time acc. manuscripts
1.3 months
Decision time immediate rejection
n/a
Average number of review rounds
2.0 rounds
Difficulty of reviewer comments
1.0 / 5.0 (very easy)
Average number of review reports
2.0 reports

Characteristics of peer review process

Quality of review reports
3.0 / 5.0
Overall rating manuscript handling
5.0 / 5.0

Latest review

First review round: 5.7 weeks. Overall rating: 5 (excellent). Outcome: Accepted.

Motivation:
The editor decision was quick, and it considered the reviewers' comments and my responses. I was also particularly impressed about the speed of the proof creation, and the changes I asked to make on the proof. In few days after receving the corrected proof, the article was published online.