Giving Credit Where Credit is Due

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-05-01 DOI:10.1111/1541-4337.13168

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引用次数: 0

Abstract

Too often people listed as co-authors claim that they were not aware of plagiarism or other ethical issues. Anyone who is listed as an author of a paper must take full responsibility for its contents. If the submitting author fails to provide co-authors with the text before submission, then that person has committed a grievous error. Authors should not be removed after submission, and only in rare cases will we permit authors to be added to revised manuscripts.

Some authors believe that including a famous food scientist in the list of authors will ensure their paper's acceptance. Every submitted manuscript is evaluated on its own merits, regardless of who the authors are or where they are located. My fellow scientific editors and I encourage authors to seek co-authors who can contribute expert knowledge that complements their own. We become suspicious when few or none of the authors in a long list have published research on the review's topic.

This year, the journal posted guidance on the use of artificial intelligence (AI) in manuscript preparation. If AI is used to generate text, images, or graphics for manuscripts, the AI software must be identified. Please explain for what AI was used and why that approach was chosen over traditional methods of searching the literature. AI tools cannot be listed as authors. For more background on this topic, please visit the Committee on Publication Ethics (COPE) position statement (https://publicationethics.org/cope-position-statements/ai-author).

I encourage authors to regularly consult CRFSFS’ author guidelines (https://www.ift.org/news-and-publications/scientific-journals/crfsfs/author-guidelines) for the latest information. Please email me at [email protected] if you have any questions regarding authorship or the suitability of a review topic. I hope that everyone has a safe and enjoyable summer. If you are attending IFT FIRST, please join me for a fireside chat on Tuesday, July 18 at 3:30 p.m. for tips for successfully publishing in IFT journals.

Mary Ellen Camire, PhD, CFS

Editor in Chief, Comprehensive Reviews in Food Science and Food Safety

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被列为合著者的人经常声称他们不知道抄袭或其他道德问题。任何被列为论文作者的人都必须对论文内容承担全部责任。如果提交人未能在提交前向合著者提供文本，则该人犯了严重错误。提交后不应删除作者，只有在极少数情况下，我们才会允许将作者添加到修订稿中。一些作者认为，将一位著名的食品科学家列入作者名单将确保他们的论文被接受。每一份提交的手稿都会根据其自身的优点进行评估，无论作者是谁或他们位于哪里。我和我的科学编辑同事们鼓励作者寻找能够贡献与自己互补的专业知识的合著者。当一长串作者中很少或根本没有发表过关于该评论主题的研究时，我们就会产生怀疑。今年，该杂志发布了关于在手稿准备中使用人工智能的指导意见。如果人工智能用于为手稿生成文本、图像或图形，则必须识别人工智能软件。请解释使用了什么人工智能，以及为什么选择这种方法而不是传统的文献搜索方法。人工智能工具不能列为作者。有关该主题的更多背景信息，请访问出版道德委员会（COPE）的立场声明(https://publicationethics.org/cope-position-statements/ai-author)。我鼓励作者定期查阅CRFSFS的作者指南(https://www.ift.org/news-and-publications/scientific-journals/crfsfs/author-guidelines)获取最新信息。如果您对作者身份或评论主题的适用性有任何疑问，请发送电子邮件至〔email protected〕。我希望每个人都有一个安全愉快的夏天。如果你正在参加IFT FIRST，请在7月18日（星期二）下午3:30与我一起在炉边聊天，了解成功在IFT期刊上发表的技巧。Mary Ellen Camire，博士，CFS主编，《食品科学与食品安全综合评论》

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.