Review this journal

Journal of Food Chemistry and Nanotechnology

SciRev ratings (provided by authors) (based on 1 review)

Duration of manuscript handling phases Click to compare
Duration first review round 1.3 mnths compare →
Total handling time accepted manuscripts 1.3 mnths compare →
Decision time immediate rejection n/a compare →
Characteristics of peer review process Click to compare
Average number of review reports 2.0 compare →
Average number of review rounds 2.0 compare →
Quality of review reports 3.0 compare →
Difficulty of reviewer comments 1.0 compare →
Overall rating manuscript handling 5.0 (range 0-5) compare →

Latest review Show all reviews

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.

Show all »

Journal info (provided by editor)

Issues per year
4
Articles published last year
8
Manuscripts received last year
17
% accepted last year
52
% immediately rejected last year
14
Open access status
open access
Manuscript handling fee?
yes
Fee per manuscript
$525
Kind of complaint procedure
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,