Journal Guide

Now recognized as the only publication devoted specifically to fluency, the Journal of Fluency Disorders provides comprehensive coverage of clinical, experimental, and theoretical aspects of stuttering, including the latest remediation techniques. As the official journal of the International Fluency Association, the journal features full-length research and clinical reports; methodological, theoretical and philosophical articles; reviews; short communications and much more – all readily accessible and tailored to the needs of the professional.ASHA Continuing Education Credits:The program objectives of the Journal of Fluency Disorders (JFD) include: (1) providing a forum for the acquisition of new knowledge; (2) providing up-to-date professional information; (3) and focusing ideas for improving delivery of clinical services. JFD is approved by the Continuing Education Board of the American Speech-Language-Hearing Association (ASHA) to provide continuing education activities in speech-language pathology and audiology. This program is offered for CEUs (intermediate level, professional area). The number of CEUs for each issue varies as a function of the size of the issue. ASHA CE Provider approval does not imply endorsement of course content, specific products, or clinical procedures.More InformationMembership BenefitsMembers of the International Fluency Association receive paper copies and online access to the Journal of Fluency Disorders for free as a member benefit.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

The Journal of Fluids Engineering disseminates technical information in fluid mechanics of interest to researchers and designers in mechanical engineering. The majority of papers present original analytical, numerical or experimental results and physical interpretation of lasting scientific value. Other papers are devoted to the review of recent contributions to a topic, or the description of the methodology and/or the physical significance of an area that has recently matured.

The Journal of Fluids and Structures publishes original full-length papers, review articles and brief communications on any aspect of fluid–structure interaction and on the dynamics of systems related to such interactions: analytical, experimental, or computational. It is concerned with the fundamental mechanisms, as well as on specific applications of fluid–structure interactions and unsteady fluid dynamics. The journal promises speedy publication and special express processing of letters and brief communications.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

Journal of Fluorescence is an international forum for peer-reviewed original articles that advance the practice of this established spectroscopic technique. Coverage includes advances in theory and data analysis, studies of the photophysics of aromatic molecules, solvent, and environmental effects, advances in fluorescence microscopy, imaging, photobleaching, and phosphorescence for studies of cell biology, chemical biology and the advanced uses of fluorescence in flow cytometry analysis, immunology, high throughput screening and drug discovery, DNA sequencing and arrays, genomics and proteomics. The journal also publishes papers that describe the synthesis and characterization of new fluorophores, particularly those displaying unique sensitivities or optical properties. In addition to original articles, the Journal also publishes reviews, rapid communications, short communications, letters to the editor, topical news articles, and technical and design notes. Journal of Fluorescence is edited by Professor Chr

The Journal of Fluorine Chemistry contains reviews, original papers and short communications. The journal covers all aspects of pure and applied research on the chemistry as well as on the applications of fluorine, and of compounds or materials where fluorine exercises significant effects. This can include all chemistry research areas (inorganic, organic, organometallic, macromolecular and physical chemistry) but also includes papers on biological/biochemical related aspects of Fluorine chemistry as well as medicinal, agrochemical and pharmacological research. The Journal of Fluorine Chemistry also publishes environmental and industrial papers dealing with aspects of Fluorine chemistry on energy and material sciences. Preparative and physico-chemical investigations as well as theoretical, structural and mechanistic aspects are covered. The Journal, however, does not accept work of purely routine nature.For reviews and special issues on particular topics of fluorine chemistry or from selected symposia, please contact the Regional Editors for further details.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

The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. 

Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:

• Biochemistry of postharvest/postmortem and processing problems
• Enzyme chemistry and technology
• Membrane biology and chemistry
• Cell biology
• Biophysics
• Genetic expression
• Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods

Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:

• Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
• The mechanism of the ripening process in fruit
• The biogenesis of flavor precursors in meat
• How biochemical changes in farm-raised fish are affecting processing and edible quality

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.Features:• Original research• Short communications• Critical reviews• Study reviews• CommentariesResearch Areas Include:• New and rapid methods of analyses• Nutrient, bioactive non-nutrient and anti-nutrient data• Data on wild and under-utilized foods, including intra-varietal differences• Computer technology and information systems theory directly relating to food composition database development, management, and utilization• Processes of development and selection of single-value entries for food composition tables• Quality control procedures and standard reference materials for use in the assay of food components• Statistical and mathematical manipulations involved with the preparation and utilization of food composition dataDatabase coverage includes AGORA, AGRICOLA, Biological Abstracts, CAB ABSTRACTS, CAB HEALTH, Current Contents, Dairy Science Abstracts, Food Science and Technology Abstracts, Foodline (R): Food Science and Technology, Nutrition Abstracts and Reviews, ScienceDirect, Scopus, and Vitis Viticulture and Enology Abstracts.

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.Accounts of food engineering achievements are of particular value.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

Journal of Food Measurement and Characterization is an interdisciplinary journal dedicated to new measurement results and novel methods, techniques, and procedures for evaluating and characterizing food products and materials important to process innovation, product development, quality control, and safety assurance.The journal encompasses all topics related to food property measurement and characterization. Areas of particular interest include, but are not limited to: Measured food properties (physical, thermal, mechanical, rheological, chemical, transport, biological, textural, sensory etc.) and characteristic patterns resulting from processing and other treatmentsPhysical, chemical, biochemical, biological, microbiological, and engineering principles, methods and mechanisms for food property measurement and characterizationEffective use, evaluation or development of sensing, imaging, and detection modalities for food applicationsNon-destructive and non-invasive evaluations of food propertiesIntroduction of emerging measurement, sensing and characterization techniques to the fieldState-of-the-art reviews on measurement techniques and methodsNovel use or development of statistical, mathematical and computer methods for food characterizationInstrumentation development and evaluationDevelopment and implementation of systems and procedures for food quality, safety and security assurance

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.