Publishing Information

ISSN

The online ISSN of eFood is 2666-3066.

Publication Schedule

eFood is a bi-monthly journal which publishes 6 issues per year in February, April, June, August, October & December.

Indexation

eFood is currently indexed in the Directory of Open Access Journals (DOAJ), FSTA, Ulrich's Periodicals Directory (Ulrichsweb), Google Scholar, the China National Knowledge Infrastructure (CNKI) and Wanfang Data.

Open Access & Publication Fees

eFood is an open access journal, meaning that all articles are immediately and permanently free to read, download, copy & distribute under the terms of the applicable end-user license (refer to the Copyright & End-User License section on this page for further details). Publication in eFood is free of charge for Authors. All open access publication fees are subsidized by the International Association of Dietetic Nutrition and Safety (IADNS).

Copyright & End-User License

Authors who publish in eFood are requested to sign a Journal Publishing Agreement upon acceptance of their article. This agreement states that the copyright of all articles which are published in the journal remains with the Authors, i.e. Authors retain full ownership of their published work, and that the Authors grant the journal owner (IADNS) an exclusive license to publish and distribute the article, including for commercial purposes, as well as the right to license others to do the same. For more details, please refer to the Post-Acceptance Rights section in the journal's Author Guidelines. Permitted third-party reuse of the open access articles is subsequently defined by the applicable Creative Commons (CC) end-user license. All articles in eFood are published under the CC BY-NC 4.0 license, meaning that end users can freely share an article (i.e. copy and redistribute the material in any medium or format) and adapt it (i.e. remix, transform and build upon the material) on the condition that proper attribution is given (i.e. appropriate credit, a link to the applicable license and an indication if any changes were made; all in such a way that does not suggest that the licensor endorses the user or the use) and the material is only used for non-commercial purposes.

Peer Review

Peer review for eFood is under the responsibility of the International Association of Dietetic Nutrition and Safety (IADNS). The journal applies a single-blind peer review process. This means that the names of Reviewers are hidden from the Authors. Each article is typically reviewed by two independent subject experts, with a final decision on acceptance made by the Editor-in-Chief. For more information about the peer review process for this journal, please refer to the Peer Review section in the journal's Author Guidelines.

Code of Ethics & Malpractice Statement

eFood, its owner the International Association of Dietetic Nutrition and Safety, and its publisher Visagaa Publishing House, all adhere to the ethical standards as outlined in the policies of the Committee on Publication Ethics (COPE). As such, the journal follows the COPE Core Practices and the Principles of Transparency and Best Practice in Scholarly Publishing. All ethical and misconduct cases for this journal are handled according to these guidelines. In addition, the journal follows the Recommendations for the Conduct, Reporting, Editing and Publication of Scholarly Work in Medical Journals issued by the International Committee of Medical Journal Editors (ICMJE) and it is expected of Authors, Editors and Reviewers that they follow the best-practice guidelines on ethical behaviour contained in those recommendations. For more information, please refer to the Visagaa Publishing House Publishing Ethics & Misconduct policy.

DOIs

Each article that is accepted for publication in eFood is assigned a Digital Object Identifier (DOI). DOIs are standardized digital identities which can be used to cite and link to electronic content. A DOI is guaranteed to never change, so can be used as a persistent identifier to permanently link to an electronic article no matter where it is stored.