Journal Guide

The quarterly Fishery Bulletin (FB) is the oldest and one of the finest fisheries journals in the world. It has been an official publication of the U.S. Government since 1881, under various titles, and is the U.S. counterpart to other highly regarded governmental fisheries science publications. The journal features both articles that reflect original research and interpretative articles for all interdisciplinary fields that bear on marine fisheries and marine mammal science.Manuscripts submitted for publication in the Fishery Bulletin undergo peer review by senior scientists within and outside the government. The NMFS Scientific Editor, a scientist affiliated with one of the NMFS Science Centers who serves for a three-year period, is responsible for conducting the peer reviews and for accepting or rejecting manuscripts.

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Para más información, consulte http://www.elsevier.es/ft

Fitoterapia is a Journal dedicated to medicinal plants and to bioactive natural products of plant origin. It publishes original contributions in seven major areas:1. Characterization of active ingredients of medicinal plants2. Development of standardization method for bioactive plant extracts and natural products3. Identification of bioactivity in plant extracts4. Identification of targets and mechanism of activity of plant extracts5. Production and genomic characterization of medicinal plants biomass6. Chemistry and biochemistry of bioactive natural products of plant origin7. Critical reviews of the historical, clinical and legal status of medicinal plants, and accounts on topical issues.Contributions reporting the following are not normally considered for publication:1. Activity data on crude extracts that have not been characterized by analysis of their major constituents (HPLC, NMR);2. Unexceptional and predictable bioactivity (e.g. antioxidant properties of phenolics or antibacterial activity of essential oils);3. Uncritical ethnopharmacological investigations, where a list of plants and their use are simply recorded.The following immediate rejection criteria apply:RULE 1: The manuscript does not fall into any of the areas of interest of the Journal;RULE 2: The manuscript is too preliminary, reporting e.g. activity data without comparison to a reference, or without a positive control;RULE 3: The botanical source is not clearly identified, authenticated, and documented (voucher);RULE 4: Bioactivity is not relevant to in vivo situations.The journal encourages Authors to enhance the description of their methodological procedures by submitting accompanying multimedia files (video or animation sequences). These files are to be submitted as supplementary material, see below.The journal publishes supplements, podcasts and webinars. For sponsorship opportunities please contact a.pordon@elsevier.com.

mathematics

Flavour is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition.

Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standard and international character will be ensured by regional editorial support and a strict refereeing system. Emphasis will be placed on analytical aspects and the important role that analysis in its widest sense plays in the support of research and applications. As well as essential oils and other natural and naturally derived products, complementary synthetic products will be included, where appropriate. The comprehensive coverage of the journal will be reflected in the wide range of product types embraced, such as fragrances and their compositions, and the flavour, colours and odours of foodstuffs. There are many associated topics of interest, often requiring the use of interdisciplinary techniques. In addition to discussion of their end uses, coverage will include such important integral areas as biomedical sciences and legislation. The overall aim is to produce a journal of the highest quality which provides a forum for the exchange of a wide variety of information on all aspects of flavours, fragrances and related materials, and which is valued by readers and contributors alike.