Copyright Statement

  • ● Once an manuscript has been accepted by Food Science(ISSN 1002-6630, CN 11-2206/TS), the authors will transfer the copyright of the manuscript to the Editorial Department of Food Science, Including but not limited to the rights of reproduction, distribution, information network dissemination, translation, compilation, broadcasting, performance and adjacent right of the above rights enjoyed by all copyright holders in respect of the above paper (in various languages) will be worldwide transferred to the editorial department of Food Science.

    ● The editorial Department has the right to permit the collection and use of domestic and foreign literature retrieval systems and databases, to publish and use existing and future media, media and other languages, and to use in a manner that does not violate the current and future laws of the People's Republic of China.

    ● The copyright royalties of the article and the journal’s manuscript remuneration shall be made as a one-time payment to the authors.

        ● After publication of the article, the authors shall own the right of signature, the right to maintain the integrity of work, and the right of modification. And the first author shall be the representative copyright owners. Any author wanna use the published article must obey the Creative Commons Attribution-Non Commercial-No Derivatives 4.0 International (CC-BY-NC-ND 4.0) License (more information please visit the following content Instructions for obtaining electronic and printed copies) .

         ● Manuscripts that have passed the final review by the editor-in-chief (or editorial board) and are subsequently revised shall first be uploaded to the China National Knowledge Infrastructure publishing platform (www.cnki.net) for online publication and published on the journal’s website (www.spkx.net.cn). If the authors do not consent to the electronic dissemination of the article, a statement must be enclosed with the manuscript submission, otherwise they will be deemed to have agreed to electronic publication.

     ● Author(s) herein attest that all human and/or animal studies undertaken as part of research from which this manuscript derived, are in compliance with the regulations of their institution(s) and generally accepted guidelines governing such work. Author(s) warrant that this manuscript contains no violation of any existing copyright or other third party right or any material of an obscene, indecent, libellous, or otherwise unlawful nature and that to the best of their knowledge the manuscript does not infringe the rights of others.


    Instructions for obtaining electronic and printed copies

        ● Food Science is an open access journal that adopts strict double-blind peer review process. All content in this journal is distributed under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 International (CC-BY-NC-ND 4.0) License. All articles are published in open access format as defined by the CC-BY-NC-ND 4.0 License. Published articles can be made public immediately and are permanently accessible free of charge on the official website (www.spkx.net.cn), allowing users to read, download, copy, print, search, or obtain a link to the full text of the articles, or use them for other legitimate purposes.

    Instructions for free access and use:

    All users of articles in this journal should use the CC-BY-NC-ND 4.0 License as a prerequisite. The License allows users to copy and distribute articles provided that:

          A. This is not done for commercial purposes and further does not permit distribution of the article if it is changed or edited in any way.

          B. The user gives appropriate credit (with a link to the formal publication through the relevant DOI) and provides a link to the license but not in an any way implying that the licensor is endorsing the user or the use of the work.

          C.  No derivatives including remix, transform, or build upon the material was allowed for distribution.

    ●  Libraries, companies, research institutions, readers, etc. who needs printed journals must subscribe, for details please visit: https://www.spkx.net.cn/EN/column/column18.shtml

    Food Science Copyright Transfer Agreement

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