期刊名称：CHEMOSENSORY PERCEPTION
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Chemosensory Perception publishes original research and review papers covering the connection between chemical, sensory, and neurological sciences. It features interdisciplinary work that links these areas together.
Coverage in Chemosensory Perception includes animal work with explicit links toward human phenomena and explores the following areas:
- Identification of chemicals producing sensory response
- Identification of sensory response associated with chemicals
- Human in vivo response to chemical stimuli
- Human in vitro response to chemical stimuli
- Neuroimaging of chemosensory function
- Neurological processing of chemoreception
- Chemoreception mechanisms
- Psychophysics of chemoperception
- Trigeminal function
- Multisensory perception
- Contextual effect on chemo-perception
- Behavioral response to chemical stimuli
- Physiological factors effecting and contributing to chemo-perception
- Flavor and hedonics
- Memory and chemo-perception
Abstracted/Indexed in:
Current Contents/ Agriculture, Biology & Environmental Sciences, EMBASE, Expanded Academic, Food Science and Technology Abstracts, Google Scholar, Journal Citation Reports/Science Edition, Neuroscience Citation Index, OCLC, PsycINFO, Science Citation Index Expanded (SciSearch), SCOPUS, Summon by Serial Solutions
Instructions to Authors
Instructions for Authors
Chemosensory Perception
ONLINE SUBMISSIONONLINE SUBMISSION
We are pleased to announce that we have provided an online system of manuscript tracking called Editorial Manager: HTTP://WWW.EDITORIALMANAGER.COM/CHPE/
Authors are encouraged to submit their articles to Chemosensory Perception ONLINE. This will allow quicker and more efficient processing of your manuscript.
Authors may consult suitability of a proposed submission directly with the Editor-in-Chief:
Jeannine Delwiche, Ph.D.
Editor-in-Chief
Chemosensory Perception
Email: chpe.eic@tastingscience.org
Office: 609-580-4301
MANUSCRIPT PREPARATIONMANUSCRIPT PREPARATION
Chemosensory Perception's online manuscript supports a wide range of submission file formats, including: Word, WordPerfect, RTF, TXT, TIFF, GIF, JPEG, EPS, PDS, LaTeX2E, TeX, Postscript, PICT, Excel, Tar, Zip and PowerPoint.
PDF is not an acceptable file format.
The journal only accepts manuscripts written in English. American English spelling and terminology should be used. Please double-space all materials, including notes and references.
Submitted manuscripts should conform to the following format and sequence:
ABSTRACT and KEY WORDS
Please provide a short abstract of 100 to 250 words. The abstract should not contain any undefined abbreviations or unspecified references. Please provide 4-6 key words or short phrases in alphabetical order.
ABBREVIATIONS
Abbreviations and their explanations should be collected in a list. Abbreviations should be explained at first occurrence.
SYMBOLS and UNITS
Metric units and Celsius (Centigrade) temperatures should be used for all measurements. SI units should be used throughout.
NOMENCLATURE
- Chemical and biochemical
Names of chemical compounds follow the
Chemical Abstracts (Chemical Abstract Service,
Ohio State University, Columbus) and its indexes.
Biochemical terminology, including abbreviations and symbols, follows the recommendations of the IUPAC鈭扞UB Commission on Biochemical Nomenclature. Also it is required to include CAS registry number.
Enzyme activity in units follows the Enzyme Nomenclature (Academic Press, 1979).
Taxonomical
Binary nomenclature: names of genera and higher categories may be used alone.
Genetic
Application of the term phenotype and genotype should be in accordance with Demerec et al. (Genetics 54: 61鈭?4, 1966).
For summaries of the abbreviations, consult Journal of Bacteriology, Instructions to Authors.
TEXT, arranged in the order: 1) INTRODUCTION-clearly state the purpose of the article. Summarize the rationale for the study or observation. Give only strictly pertinent references, and do not review the subject extensively, 2) MATERIALS AND METHODS - Describe your selection of the observational or experimental subjects clearly. Identify the methods, apparatus (manufacturer鈥檚 name and address in parenthesis), and procedures in sufficient detail to allow others to reproduce the results. Give references to established methods, including statistical methods; provide references and brief descriptions of methods that have been published but are not well-known, describe substantially modified methods, including statistical methods, give reasons for using them, and evaluate their limitations, 3) RESULTS - Present your data in a logical sequence starting with a short description of the incentive of the experiment, followed by a description of the results, if appropriate in the form of tables or figures. Do not repeat in the text all the data in the tables and/or illustrations; emphasize or summarize only important observations. 4) DISCUSSION - Discuss the implications of the findings and their limitations and relate the observations to other relevant studies. The first or final paragraph of the discussion should clearly describe the main conclusions of the work, their importance and potential for further studies. Avoid repeating Introduction or Results, 5) CONCLUSIONS - summarize the new findings of the study. Do not repeat in detail data given in the Results and Discussion section. Link the conclusions with the goals of the study but avoid unqualified statements and conclusions not completely supported by your data. Avoid claiming priority and alluding to work that has not been completed. It is not acceptable to allude to work that is not published or incomplete. Recommendations, when appropriate, may be included, and 5) ACKNOWLEDGMENTS-acknowledge only persons who have made substantive contributions to the study. Authors are responsible for obtaining written permission from everyone acknowledged by name because readers may infer their endorsement of the data and conclusions.
REFERENCES: The author is responsible for the accuracy of the references. All publications cited in the text should be listed in the References section following the text of the manuscript. In the text, reference citations should be given by the surname of the authors and the year, using et al. when there are more than two authors, e.g. "Brosnan & Sun (2002b) reported that..." or "The current results are in agreement with other studies (Sun, 2000; Jelinski et al., 2006)". In the References section, list all authors, organizing the references alphabetically by the first author's surname. References to online sources should be kept to the minimum. References should be given in the following form:
- Journal article
Brosnan T & Sun D-W (2002a) Evaluation of cut flower vase life by computer vision. Biosystems Engineering, 83(2), 191-198.
Brosnan T & Sun D-W (2002b) Inspection and grading of agricultural and food products by computer vision systems - a review. Computers and Electronics in Agriculture, 36(2-3), 193-213.
Heather NW (1986) Irradiation of fruit and vegetables. Queensland Agricultural Journal, (March鈥揂pril), 85鈥?7.
Norton T, Sun D-W, Grant J, Fallon R & Dodd V (2007) Applications of Computational Fluid Dynamics (CFD) in the modelling and design of ventilation systems in the agricultural industry: a review. Bioresource Technology, 98(12), 2386-2414.
Sun D-W (2000) Inspecting pizza topping percentage and distribution by a computer vision method. Journal of Food Engineering, 44(4), 245-249.
- Book
Allen JS (1988) Agricultural Engineering Applications. John Wiley and Sons, New York, USA.
Luck E & Jager M (1995) Antimicrobial Food Additives: Characterisitics, Uses, Effects, pp 208-221. Springer, London, UK.
- Edited Book Sun D-W (ed) (2005) Emerging Technologies for Food Processing. Academic Press, Elsevier Science, London, UK.
- Chapter in a Book
Anon (1989) Moisture measurement - grain and seeds. In: ASAE Standards (36th edition), S352.1. American Society of Agricultural Engineering, Michigan, USA.
Delgado AE, Sun D-W & Rubiolo AC (2005) Thermal physical properties of foods. In: Sun (ed) Thermal Food Processing: New Technologies and Quality Issues, pp 1-32. CRC Press, Florida, USA.
- Report
Anon (1996) Food safety for persons with AIDS. Consumer Publications, Food Safety and Inspection Service, USDA, Washington DC, USA.
Jesperson D (1995) United States fruit and vegetable harvest projections: 1996. USDA-1007, GPO, Washington DC, USA.
- Conference Paper
Jelinski T, Du CJ, Sun D-W & Fornal J (2006) Inspecting ingredients distribution and amount of pasteurised cheese by computer vision. In: Proceedings of the 2nd CIGR Section VI International Symposium on Future of Food Engineering, 26-28 April 2006, Warsaw, Poland (CD-ROM).
Wang LJ & Sun D-W (2001) Experimental investigation of rapid cooling of cooked meats and controlling of cooling weight loss. In: Welti-Chanes et al (eds) Proceedings of the 8th International Congress on Engineering and Food, Vol I, pp 829-833. Technomic Publishing Co, Pennsylvania, USA.
- Thesis
Campbell MD (1991) The lower limit of soil water potential for potato growth. PhD Thesis. Department of Agricultural Engineering, Washington State University, Washington DC, USA.
- Software
SAS (1990) SAS User's Guide: Statistics (Version 6a). SAS Institute Inc, Cary, North Carolina, USA.
- Patent
Richarde J (1983) Process for protecting a fluid product and installations for the realization of that process. French Patent No 2513087 (in French).
- Online Source
USDA (1999) Wheat production in the upper plains: 1998-1999. National Agricultural Statistics Database, Washington DC, USA. Available at: www.nass.usda.gov. Accessed 23 April 2000.
TABLES: Each table should be numbered consecutively with Arabic numerals. Footnotes to tables should be indicated by lower-case superscript letters. If you use data from another published or unpublished source, obtain permission and acknowledge fully.
LEGENDS: Legends must be brief, self-sufficient explanations of the figures and tables in no more than four or five lines. Remarks such as 鈥淔or explanation, see text鈥?should be avoided. The legends should be typed double-spaced on a separate page. When symbols, arrows, numbers or letters are used to identify parts of the illustration, identify and explain each one clearly.
Table and Figures
EACH TABLE should be numbered consecutively with Arabic numerals. Footnotes to tables should be indicated by lower-case superscript letters. If you use data from another published or unpublished source, obtain permission and acknowledge fully.
Figures should be limited to those essential for the text. The same results should be presented as either the graph or tables, not as both. Color may be used without charge for the electronic edition of the journal if files are supplied but will appear in the printed version at the author鈥檚 expense: $1150 per article.
ALL FIGURES, whether photographs, graphs, or diagrams, should be numbered consecutively. If figures are created electronically, please see Guidelines for Electronically Produced Figures for Print. Line drawings should be supplied as clear black and white drawings suitable for reproduction. All lines should be of uniform thickness. Letters and numbers should be of professional quality and proper dimensions. All figures submitted should allow for high quality reproduction at a same size permitting direct printing (with no reduction), usually 12.7 by 17.3 cm (5 by 7 inches) but no larger than 20.3 by 25.4 cm (8 by 10 inches). The publisher reserves the right to reduce figures. Micrographs have an internal magnification marker; the magnification should also be stated in the legend. If photographs of persons are used, either the subjects must not be identifiable or their pictures must be accompanied by written permission to use the photograph. Please note that Publisher cannot return original art to authors .
Conflict of interest and Ethical standardsConflict of interest and Ethical standards
Conflict of interest
When an author or the institution of the author has a relationship, financial or otherwise, with individuals or organizations that could influence the author鈥檚 work inappropriately, a conflict of interest may exist. Examples of potential conflicts of interest may include but are not limited to academic, personal, or political relationships; employment; consultancies or honoraria; and finical connections such as stock ownership and funding. Although an author may not feel that there are conflicts, disclosure of relationships and interests that could be viewed by others as conflicts of interest affords a more transparent and prudent process. All authors for Chemosensory Perception must disclose any actual or potential conflict of interest. The Journal may publish such disclosures if judged to be important to readers.
Ethical Standards 鈥?Informed consent
Manuscripts containing the results of experimental studies on human participants must disclose in the Methods section whether informed consent was obtained from patients in the study after the nature of the procedure had been fully explained to them. If informed consent was waived by the institutional review board (IRB) for a study, that should be so stated. In addition, a statement affirming approval of the IRB should be included, if approved. The patient's right to privacy should not be infringed. Information that would identify patients should not be published.
Ethical Standards 鈥?Animal rights
Authors are advised to comply with the guidelines for the care and use of laboratory animals as described by the U.S. National Institutes of Health and to acknowledge their compliance with these guidelines in the Methods section of the manuscript.
Guidelines for Electronically Produced Illustrations for PrintGuidelines for Electronically Produced Illustrations for Print
GENERAL
鈥?Send figures separately from the text (i.e. files should not be integrated with text files).
VECTOR (line) GRAPHICS
鈥?Vector graphics exported from a drawing program should be stored in EPS format.
鈥?Suitable drawing program: Adobe Illustrator. For simple line art the following drawing programs are also acceptable: Corel Draw, Freehand, Canvas.
鈥?No rules narrower than .25 pt.
鈥?No gray screens paler than 15% or darker than 60%.
鈥?Screens meant to be differentiated from one another must differ by at least 15%.
SPREADSHEET/PRESENTATION GRAPHICS
鈥?Most presentation programs (Excel, PowerPoint, Freelance) produce data that cannot be stored in an EPS format. Therefore graphics produced by these programs cannot be used to print.
HALFTONE FIGURES
鈥?Black & white and color figures should be saved in TIFF and EPS formats.
鈥?Figures should be created using Adobe Photoshop whenever possible.
SCANS
鈥?Scanned reproductions of black and white photographs should be provided as 300 ppi TIFF files.
鈥?Scanned color figures should be provided as TIFF files scanned at the minimum of 300 ppi with a 24-bit color depth.
鈥?Line art should be provided as TIFF files at 600 ppi.
鈥?We do prefer having the original art as our printers have drum scanners, which allow for better reproduction of critical medical halftones.
GRAPHICS QUALITY
If you are submitting electronic graphics that you have scanned, be prepared to send the hard copy originals upon request. While the electronic files you have created are satisfactory for the review process, they may not be of sufficient quality for printing. This also holds true for files created in low-resolution graphics environments such as MS PowerPoint, etc.
GRAPHICS FROM VIDEOS
Separate files should be prepared for the frames from a video that are to be printed in the journal. When preparing these files you should follow the same rules as listed under Halftone Figures.
MULTIMEDIA ARTICLE AND DYNAMIC MANUSCRIPT SUBMISSION REQUIREMENTS (I.E. STREAMING VIDEOS)MULTIMEDIA ARTICLE AND DYNAMIC MANUSCRIPT SUBMISSION REQUIREMENTS (I.E. STREAMING VIDEOS)
Multimedia articles are papers where the heart of the article is the video and, generally, only an abstract and references are included. Dynamic articles are regular articles with video(s) included as electronic supplementary material.
Upon submission of multimedia or dynamic articles, the author(s) will be required to submit the video in the following format:
- For multimedia articles, video clips should not exceed 9 minutes. For dynamic articles, video clips should not exceed 3 minutes and each manuscript should not contain more than 3 video clips.
- Multimedia file for review and submission: MPEG-1 file with the largest frame size (usually 320 x 240 pixels) that will fit on a CD and will be playable on a Windows-based computer.
- The content of these files must be identical to that reviewed and accepted by the editors of the In Vitro Plant and Animal Journals.
- All narration should be in English.
- There should be a 鈥渕anuscript鈥?submitted with the video that includes a title page, abstract and key words, as well as references if needed.
DYNAMIC MANUSCRIPT
A dynamic manuscript is a print article with imbedded video material. Up to 3 (one minute maximum each) videos per manuscript submission will be accepted. Make sure to note in your manuscript the placement of the video clips. All standard instructions for manuscript and video submission should be followed for a dynamic manuscript submission.
SPRINGER OPEN CHOICESPRINGER OPEN CHOICE
In addition to the normal publication process (whereby an article is submitted to the journal and access to that article is granted to customers who have purchased a subscription), Springer now provides an alternative publishing option:
Springer Open Choice. A Springer Open Choice article receives all the benefits of a regular subscription鈭抌ased article, but in addition is made available publicly through Springers online platform SpringerLink. To publish via Springer Open Choice, upon acceptance please visit the link below to complete the relevant order form and provide the required payment information. Payment must be received in full before publication or articles will publish as regular subscription鈭抦odel articles. We regret that Springer Open Choice cannot be ordered for published
Editorial Board
Editor-in-Chief:
Jeannine Delwiche, Firmenich, Princeton, NJ, USA
Executive Editors:
Terry Acree, Department of Food Science, Cornell University, Ithaca, NY, USA
William Cain, Chemosensory Perception Laboratory, Division of Otolaryngology-Head and Neck Surgery, Department of Surgery, University of California-San Diego, La Jolla, CA, USA
Stuart Firestein, Department of Biological Sciences, Columbia University, New York, NY, USA
Thomas Hofmann, Food Chemistry and Molecular Sensory Science, Technical University of Munich, Munich, Germany
John Prescott, School of Psychology, The University of Newcastle, NSW, Australia
George Preti, Monell Chemical Sciences Center, Philadelphia, PA, USA
Susan Schiffman, Duke University Medical Center, Durham, NC, USA
Dana Small, John B. Pierce Laboratory and Yale University, New Haven, CT, USA
Andrew Taylor, Division of Food Sciences, School of Chemistry, University of Nottingham, Nottingham, England, UK
Editorial Board:
Bob Antenucci, Givaudan Schweiz AG, Duebendorf, Switzerland
Ottorino Belluzzi, University of Ferrara, Department of Biology, Physiology and Biophysics Section, Ferrara, Italy
Imre Blank, Nestle Research Center, Lausanne, Switzerland
Heinz Breer, Institute of Physiology, University of Hohenheim, Stuttgart, Germany
Kathryn Deibler, Ph.D, Consultant, Suffern, New Jersey, USA
Annick Faurion, NeuroBiologie Sensorielle, INRA, Jouy-en-Josas, France
Matthias A. Guentert, Symrise, Teterboro, NJ, USA
Bruce Halpern, Psychology Department, Cornell University, Ithaca, NY, USA
John E. Hayes, Pennsylvania State University, University Park, PA
Tracey Hollowood, Sensory and Consumer Research, Sensory Dimensions Ltd., UK
Thomas Hummel, The Smell and Taste Clinic, Department of Otorhinolaryngology University of Dresden Medical School, Dresden, Germany
Sylvie Issanchou, INRA - Flavor, Vision and Consumer behaviour (FLAVIC) joint research unit, Dijon, France
Marilyn Jones-Gotman, McGill University, Montreal Neurological Institute, Montreal, Canada
Russell Keast, School of Exercise and Nutrition Science, Deakin University,Burwood, Victoria, Australia
Egon P. K枚ster, University of Utrecht, Emeritus, Utrecht, The Netherlands
Harry Lawless, Department of Food Science, Cornell University, Ithaca, New York, USA
Jean-Luc Le Qu茅r茅, INRA - Flavor, Vision and Consumer behaviour (FLAVIC) joint research unit, Dijon, France
Robert Linforth, Department of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, England, UK
Tyler S. Lorig, Neuroscience Program, Washington and Lee University, Lexington, VA, USA
Wolfgang Meyerhof, German Institute of Human Nutrition (DIFE) Potsdam-Rehbruecke, Nuthetal, Germany
Robert J. McGorrin, Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
Saito Sachiko, Taste and Smell Institute, Tsukuba, Ibaraki, Japan
Benoist Schaal, European Center for Taste and Smell, CNRS, Dijon, France
Hely Tuorila, Department of Food Technology, University of Helsinki, Helsinki, Finland
Theresa L. White, Department of Psychology, Le Moyne College, Syracuse, NY, USA
|
刊名字顺( Alphabetical List of Journals):
返回页首 