Transcript Summary Slide

How to get the manuscript
published in the peerreview international
journals
Soottawat Benjakul
Do the faculty members need to
publish the scientific data?
Is it important?
-Strengthen the career path
-University ranking
-Reputation (researcher & institute
Faced with the strict regulation
• University
– Evaluation
– Promotion
• Granting agency (Penalty)
– Post-doc scholarship
– Grant allocated by the University
– etc
Mission
Passion
Capability
(practice/training)
Before getting started
• Good scientific data in hand (good research)
• Know how to write to make the editor and
reviewer accept the manuscript
• Know how to handle the rebuttal and
revision if the manuscript is not rejected.
How does proposal relate with
PUBLICATION!
Good proposal
Good Experimental Design
Good Methodology/assay
Good Organization
----Good results (More likely)
How to have the good quality research
What we must have!
-Interest (Particular area)…Expert
-True knowledge/understanding
-Experience
-Capacity (Facility/equipment/
….fancy or advanced)
-Sufficient time (go through the data)
Index of success
-New knowledge (Publications/citation)
-Extension/application (Patents)
-Awards
Potential tool of success in research
-Graduate students
-Collaboration/team (national and
international)
How to start publishing our
papers in International
Journal!
Peer Review
Pros
Cons
Types of paper
Original research papers (Regular papers)
Review papers
Short communications
Original research papers should report the results of original research.
The material should not have been previously published elsewhere,
except in a preliminary form.
Review papers will be accepted in areas of topical interest and
will normally focus on literature published over the previous five years.
Short Communications are concise but complete descriptions of
a limited investigation, which will not be included in a later paper.
Short Communications should be as completely documented, both
by reference to literature, and description of the experimental procedures
employed, as a regular paper. They should not occupy more than 4
printed pages (about 8 manuscript pages, including figures, tables and references).
International Database
What we have to consider!
-How’s about our data?
-Scientifically sound
-Interesting/novel
-Impact/usefulness
****Publishable???
How to
prepare the manuscript
Guide for reviewer
-Originality of the work
-Scientific merit, general interest and value to
warrant publication
-Appropriateness for Journal *******(not always true)
-Adherence to ‘Guide for authors’
-Description of experimental design and measurement
-Statistical test and evaluation
-Relevance of discussion, interpretation and conclusion
-Appropriate literature citation
-Quality of illustration, clarity of tables
-Article length
-Readability, grammar and clarity of writing
Why the editor or reviewer reject
• Writing is very poor (English and context)
Confuse
Rejection
-Concise/straightforward
-Informative
-Knowledge/finding gained
Scope or theme of works
Relevant to the theme or field of
interest of the individual journal
Name of journal
Guide for authors
Springer
Blackwell
ACS
Website
Elsevier
Google
• THEME
• Different formats (References, outline, title,
subtitle, etc.)
• Different details (symbol, units, etc)
• Editor: editor-in-chief, receiving editor
• submission process
Food Chemistry publishes original research papers dealing with
Theme
the chemistry and biochemistry of foods and raw materials
covering the entire food chain from `farm to fork.'
Topics include:
– Chemistry relating to major and minor components of food,
their nutritional, physiological, sensory, flavour and
microbiological aspects;
– Bioactive constituents of foods, including antioxidants,
phytochemicals, and botanicals. Data must accompany
sufficient discussion to demonstrate their relevance to food
and/or food chemistry;
– Chemical and biochemical composition and structure changes
in molecules induced by processing, distribution and domestic conditions;
– Effects of processing on the composition, quality and safety
of foods, other bio-based materials, by-products, and processing wastes;
–Chemistry of food additives, contaminants, and other
agro-chemicals, together with their metabolism, toxicology and food fate.
Theme
LWT - Food Science and Technology is an international journal
that publishes innovative papers in the fields of food chemistry,
biochemistry, microbiology, technology and nutrition. The work
described should be innovative either in the approach or in the
methods used. The significance of the results either for the science
community or for the food industry must also be specified.
Contributions that do not fulfil these requirements will not be
considered for review and publication. Submission of a paper
will be held to imply that it presents original research, that
it has not been published previously, and that it is not under
consideration for publication elsewhere.
The aim of the Journal of Food Science is to offer scientists, researchers,
and other food professionals the opportunity to share knowledge of
scientific advancements in the myriad disciplines affecting their work,
through a respected peer-reviewed publication.
The scope of topics covered in the journal include:
• Concise Reviews and Hypotheses in Food Science
• Food Chemistry
• Food Engineering and Physical Properties
• Food Microbiology and Safety
• Sensory and Food Quality
• Nanoscale Food Science, Engineering, and Technology
• Health, Nutrition, and Food
• Toxicology and Chemical Food Safety
What we have to pay attention!
-Total words (not exceed the
recommended) (another criterion for
journal selection)
-Number of table+figure
-Number of references
Plan in advance
-Word count for title, running head,
abstract, etc. (Automatically block if it does not
fit the requirement).
***** (No characters with or without space)
Language (English: British, American)…depend on
editor/journal
Writing skill/English competency
English competency:
-May ask the Native speaker to edit the
manuscript
-May ask the mentor (some granting agency)
-Ask the colleague to recheck.
*****keep writing and getting
acquainted---professional writer
Plagiarism
Strategies for Avoiding Plagiarism
1. Put in quotations everything that comes directly from the text
especially when taking notes.
2. Paraphrase, but be sure you are not just rearranging or replacing
a few words. Instead, read over what you want to paraphrase carefully;
cover up the text with your hand, or close the text
***Similarity index:
Mainly for ‘material and methods’ sections
>15-25% similarity:
The manuscript will be returned to authors.
Manuscript compositions
• Title
•
•
•
•
Abstract
Introduction
Materials and methods
Results/Discussion (maybe separated)
• Conclusion
• Acknowledgement
• References
Well-organized
Body of text
Good Results
Good at English
Good at Writing
Good at Organizing (Smooth/harmony)
Good at Discussing (Concise and sound)
Title
-Concise and informative.
-Titles are often used in information-retrieval
systems.
-Avoid abbreviations and formulae where possible.
-Represent the whole work
-Sound interesting and scientifically correct
-Check for number of characters
(with or without space)
Title
Effect of a cryoprotecatnt agent (sodium
Polyphosphate) on Rutilus kutum slices preserved
in vacuum packaging during ice storage.
Is it scientifically sound?
Rejected
Abstract
***Different formats/composition
Graphical abstract
It is mandatory for some journal.
Abstract
A concise and factual abstract is
required. The abstract should state
briefly the purpose of the research,
the principal results and major
conclusions.
Example
Research Article
Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats
Huynh ND Bao, Kazufumi Osako, Toshiaki Ohshima *
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
email: Toshiaki Ohshima ([email protected])
*Correspondence
to Toshiaki Ohshima, Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4,
Minato-ku, Tokyo 108-8477, Japan.
Funded by:
Research and Development Projects for Application in Promoting New Policy of Agriculture, Forestry and Fisheries, Japan
Keywords
mushroom ergothioneine • lipid oxidation • metmyoglobin • antioxidant • radical scavenging • fish meat colour
Abstract
BACKGROUND: Ergothioneine (ESH), a potent antioxidant, has been found in certain edible mushrooms. Our previous research showed that ESH extracted
from the edible mushroom Flammulina velutipes has a positive effect on the colour stability of beef and tuna meat. The purpose of the present study was to
compare the efficacy and applicability of ESH extracts prepared from different mushroom species as a colour stabilizer in fish meats.
RESULTS: Levels of ESH higher than 2.8 mg mL-1 were found in extracts prepared from the fruiting bodies of F. velutipes, Lentinula edodes, Pleurotus
cornucopiae and Pleurotus eryngii and the processing waste of F. velutipes. When 1 mL of each of the extracts was added to 100 g of minced bigeye tuna and
yellowtail meats, the bright-red colour remained after 5 and 2 days, respectively, of ice storage. The anti-discoloration efficacy of 1 mL of the extracts prepared
from 10 g of the fresh waste portion of F. velutipes was similar to that of its fruiting body or 0.5 g kg-1 of sodium ascorbate when added to 100 g of minced bigeye
tuna meat under ice storage.
CONCLUSION: The results of this study clearly showed that ESH prepared from different mushroom species stabilized the colour of fish meats, and the extract
from the F. velutipes was the most effective. Copyright © 2010 Society of Chemical Industry
Received: 17 August 2009; Revised: 25 February 2010; Accepted: 19 March 2010
Introduction
-very important to convince the editor
or reviewer on the impact or scientific
value of manuscript
-State the objectives of work and provide an
adequate background
-Avoid a detailed literature survey
-State clearly the impact or consequence of
the finding.
Trick and tip
-Impact on economic
(Data on the amount of produces, e.g. import/export)
-Impact on quality or reduced economic loss
-Impact on environment (green packaging)
-----------------------------------------------Refer to our previous work (Misleading)
-----------------------------------------------However, the no information regarding …….
has been reported. The objective of this
study was to……..
Objectives
Mostly, it is located as the last sentence
in the introduction
This study aimed to ……
The objective of this study was to…
Reflect and cover all contents in
the manuscript…..
Methods
-Appropriate experimental design and statistical
analysis (Replication, run, lot, etc).
-Sufficient details to give the whole picture
of research
-Uses of the standard methods generally recognized
to obtain the reliable result (Technical quality)
-Point out the main parameters in making the decision
of condition selection for further study
-Proper links between different parts of study
Analytical methods or processes
-Provide sufficient detail to allow the work
to be reproduced.
In case of limited wordings
-Methods already published should be
indicated by a reference:
Only relevant modifications should be
described.
1
2
2.3.2
Measurement of thiobarbituric acid reactive substances
Thiobarbituric acid-reactive substances (TBARS) were determined as
3 described by Buege and Aust (1978). The ground sample (0.5 g) was homogenised with
4 2.5 ml of a solution containing 0.375% thiobarbituric acid (w/v), 15% trichloroacetic
5 acid (w/v) and 0.25 M HCl. The mixture was heated in a boiling water bath (95–100C)
6 for 10 min to develop a pink colour, cooled with running tap water and centrifuged at
7 3600g at 25 C for 20 min. The absorbance of the supernatant was measured at 532
8 nm. A standard curve was prepared using 1,1,3,3-tetramethoxypropane at the
9 concentrations ranging from 0 to 6 ppm. TBARS value was calculated and expressed as
10 mg malonaldehyde/kg sample.
11
1 Thiobarbituric acid-reactive substances (TBARS) were determined as described by
2 Buege and Aust (1978).
1
A standard curve was prepared using 1,1,3,3-tetramethoxypropane at
2 the concentrations ranging from 0 to 6 ppm. TBARS value was calculated and
3 expressed as mg malonaldehyde/kg sample.
Example
Determination of water holding capacity
Each minced meat sample (10 g) and 15 ml of 0.6 M NaCl
were added into a 50 ml centrifuged tube and mixed with a vortex
mixer for 1 min. The tube was then refrigerated at 4 C for 15 min
Before centrifuged at 4C at 3000 g for 15 min.
Is it scientifically sound?
Graphical abstract
It should summarize the contents of the paper
in a concise, pictorial form designed to capture
the attention of a wide readership online.
Authors must provide images that clearly
represent the work described in the paper.
Example
Paper published in Food hydrocolloids
Keywords
-Immediately after the abstract,
-Number of keywords (strict for some journals)
-Avoid general and plural terms and multiple concepts
(avoid, for example, 'and', 'of').
Be sparing with abbreviations:
only abbreviations firmly established in the field may
be eligible.
These keywords will be used for indexing purposes.
Results
Results should be clear and
presented in the simple and
readable way.
Only important and clear data
should be included.
If the supportive data is needed,
‘data not shown’ can be used.
Units
Follow internationally accepted rules and conventions:
use the international system of units (SI).
*****Some journals may provide the additional guideline.
Do not use %, ppm, M, N, etc. as units for concentrations.
If analytical data are reported, replicate analyses must
have been carried out and the number of replications
must be stated.
Example: mole L-1
g kg-1
Figure and Tables
• Stand alone (self-explanatory)
• Statistical analysis
• Symbols (might be required to present in
figure legend for some journal).****(LWT)
• SD or SD bar
• Figure legends (Figure captions)
Check the number of figure and table
Figure
• Combine the figure
• Remove the unnecessary figures
Fig. 1 Turbidity of duck egg white solution (1 mg protein/mL) containing
NaCl at different levels during heating from 20 to 90C. The inset shows
the relationship between temperature and heating time of egg white solution
containing NaCl at different levels. Bars represent standard deviation (n=3).
Table 1 Zeta potential and mean particle diameter of oil droplet in emulsion stabilized by
2.0 % gelatin modified without and with fatty acid ester at a molar ratio of 2 at pH 7.
Gelatin
Zeta potential
(mV)
Mean particle diameter size (μm)
Day 0
Day 10
d32
d43
d32
d43
Control
-19.05  1.18a*
1.10  0.07dA#
1.34  0.09cA
1.85  0.08dB
2.12  0.23dB
Gelatin-C10:0
-28.31  1.12d
0.97  0.02cA
1.30  0.07cA
1.41  0.08cB
1.85  0.07cB
Gelatin-C12:0
-24.97  0.66c
0.85  0.04bA
1.03  0.13bA
1.13  0.03bB
1.40  0.03bB
Gelatin-C14:0
-22.53  0.74 b
0.72  0.02aA
0.84  0.02aA
0.85  0.07aB
1.06  0.09aB
Mean±SD (n=3).
* Different lowercase letters in the same column indicate significant differences (p<0.05).
# Different uppercase letters in the same row under the same mean diameter indicate significant
differences (p<0.05).
Research Highlight
1. Extracts from soybean and bambara groundnut contained high trypsin inhibitors.
2. Those extracts were able to inhibit hepatopancreas proteases (HP) effectively.
3. Degradation of muscle proteins caused by HP was suppressed by those extracts.
Research Highlight
-Highlights are mandatory for this journal.
-They consist of a short collection of bullet points
that convey the core findings of the article and
should be submitted in a separate file in
the online submission system.
The no. of characters is strict.
You may get the returned manuscript.
Industrial relevance
A brief summary of the significance of the
research data presented towards potential
industrial applications must be provided
when submitting the manuscript.
Industrial relevance
Cuttlefish skin gelatin modified with tannic acid possessing
both emulsifying activity and the improved antioxidative
Activity can be used as the natural and safe additive in food
industry. Therefore, cuttelfish skin, a byproduct from seafood
processing industry, can be produced as the high value added
product with wider applications.
Practical application
The Practical Application is used to highlight your
paper for exposure to industry and news media outlets,
and may make information about your research
more widely known to the public. Authors are
encouraged to submit a Practical Application
since it will enhance exposure and may result in
an increase in citations for the paper.
Practical application
-Keep the description short and in language
non-scientists can easily understand.
-The brief should describe probable uses for your work
whether for direct commercial application, to aid in
further research efforts, or for consumer impact.
-Do not make unreasonable claims that cannot be
derived from the work described in the paper.
Practical application
Shrimp hepatopancreas, a byproduct from shrimp processing industries,
is one of the important sources of lipids and natural carotenoids, which
are susceptible to oxidation. Their changes are associated with
development of off-odor and loss in nutritive value. The recovery of
lipid and carotenoid from hepatopancreas by an appropriate means
would increase the revenue for shrimp processing industries.
Additionally, those value-added products could serve as the excellent
source of nutrients as well as bioactive conpounds.
How to start writing.
1.
2.
3.
4.
Collect all important data.
Take a close look (thorough analysis)
Start writing from ‘Materials and Methods.
Arrange the data (grouping or flow)
E
5. Write step by step.
English: Gramma
Note
• Passive voice is preferable.
• Avoid using “We or I….. e.g.We found
that…….
• Use the Past tense for the whole
experiments
• Present perfect or present tenses can be used
for the fact or recent research carried out.
Results and Discussion
-A combined Results and Discussion section is
often appropriate (more practical and easier).
-This should explore the significance of the results
of the work.
-Avoid extensive citations and discussion of
published literature. (Review literature????)
Tip and trick
Major results
Minor results
Don’t report all data in the text.
Pick only the dominant data.
How to write up the
‘Results and discussion’ section
• This is the most important part to reflect the
understanding and merit of manuscript.
• With the data obtained from the advanced
instrument, the manuscript cannot be
accepted without the good writing or
discussion.
• Explain or elaborate properly on the result
to provide the better understanding or
elucidate the finding (not just data report).
What the authors must avoid
• Lengthy text (exceed the word limit)
• Too many references (literature review).
• (Most of journal limit the no. of references;
use the update ones)
• Repeated statement (the same session or
different headings)
• Some phrase: From the result (must be
avoided)
• Presumption or assumption (If needed, we
can place some statetments).
Example
•
•
•
•
It was assumed that….
It was probably due to ….
It was plausibly caused by…..
It was postulated that…..
• ****To complete the whole picture (in case that
authors did not conduct some analysis or
experiment).
• Protein molecules plausibly underwent
denaturation at a higher extent with increasing
temperatures. Myosin is denatured at
temperature higher than 50C as indicated the
thermal transition at 50-52C (Ref).
Tip and trick
Clear and harmony
• Link or connect different sets of data
smoothly. (Refer to the former data).
• Refer to no. of figure and table correctly
• Theory or other information can be used
along with the reference.
• Proposed or scheme can be made if
necessary to provide the clear picture of
finding (easy to follow by reader or
reviewer).
Highest chain length
Intercalated structure
Lower WVP
Lower transparency
Collagen
Heating
CH
Gelatin
Water
Plasticiser
Nanoclays
Higher chain length
Exfoliated structure
Lowest WVP
Highest transparency
Lower chain length
Exfoliated structure
Highest WVP
Lowest transparency
WH: Without Homogenisation; CH: Conventional Homogenisation; HPH: High Pressure Homogenisation
Proposed scheme: used for text and graphical abstract
Table 1. Fatty acid profiles of lipids from seabass skin during iced storage
Example
Fatty acids (g/100 g lipid)
C6:0
C8:0
C10:0
C12:0
C13:0
C14:0
C14:1
C15:0
C16:0
C16:1 n-7
C17:0
C17:1
C18:0
C18:1 n-9
C18:1 n-7
C18:2 n-6
C18:3 n-3
C18:3 n-6
C18:4 n-3
C20:0
C20:1 n-7
C20:1 n-9
C20:1 n-11
C20:2 n-6
C20:3 n-6
C20:3 n-3
C20:4 n-6 (AA)
C20:4 n-3
C20:5 n-3 (EPA)
C21:0
C22:1 n-9
C22:1 n-11, n-13
C22:2
C22:4 n-6
C22:5 n-6
C22:6 n-3 (DHA)
C23:0
C24:0
C24:1
Unidentified peak
Saturated fatty acids (SFA)
Monounsaturated fatty acids (MUFA)
Polyunsaturated fatty acids (PUFA)
Day 0
ND
ND
ND
0.15 ± 0.00*b**
0.03 ± 0.00a
2.97 ± 0.03b
0.06 ± 0.00b
0.55 ± 0.02a
23.41 ± 0.11c
4.71 ± 0.03a
0.64 ± 0.01b
0.65 ± 0.01a
5.93 ± 0.07b
20.90 ± 0.11a
2.05 ± 0.03a
9.29 ± 0.05b
0.97 ± 0.02b
0.36 ± 0.01a
0.47 ± 0.00a
0.34 ± 0.00c
0.11 ± 0.00a
0.42 ± 0.01b
0.08 ± 0.00a
0.19 ± 0.00b
0.25 ± 0.00a
0.07 ± 0.00a
1.88 ± 0.02a
0.27 ± 0.01a
3.07 ± 0.02a
0.07 ± 0.00b
0.08 ± 0.00a
0.15 ± 0.00a
ND
0.35 ± 0.01a
0.90 ± 0.01b
9.82 ± 0.04a
0.20 ± 0.00a
1.70 ± 0.01a
0.21 ± 0.00a
6.56 ± 0.45b
35.98 ± 0.21c
29.57 ± 0.21a
27.90 ± 0.19a
Storage time (days)
Day 6
ND
ND
0.02 ± 0.00a
0.17 ± 0.01a
0.03 ± 0.00a
3.08 ± 0.03a
0.09 ± 0.00a
0.54 ± 0.01a
24.08 ± 0.10b
4.56 ± 0.04b
0.64 ± 0.01b
0.64 ± 0.01a
5.97 ± 0.08b
20.81 ± 0.09a
1.98 ± 0.02b
9.64 ± 0.03a
1.03 ± 0.02a
0.36 ± 0.01a
0.48 ± 0.01a
0.40 ± 0.00b
0.11 ± 0.00a
0.43 ± 0.00b
0.06 ± 0.00b
0.19 ± 0.00b
0.26 ± 0.01a
0.07 ± 0.00a
1.70 ± 0.02b
0.27 ± 0.01a
2.99 ± 0.02b
0.07 ± 0.00b
0.08 ± 0.00a
0.09 ± 0.00b
0.02 ± 0.00a
0.34 ± 0.01a
0.86 ± 0.01c
9.53 ± 0.01b
0.20 ± 0.00a
1.59 ± 0.02b
0.21 ± 0.00a
6.28 ± 0.45b
36.78 ± 0.16b
29.16 ± 0.17a
27.78 ± 0.14a
*Values are expressed as means ± standard deviation (n = 3).
**Different letters in the same row indicate significant differences (p< 0.05).
ND: not-detectable.
Day 18
0.02 ± 0.00a
0.02 ± 0.00a
0.02 ± 0.00a
0.12 ± 0.00c
ND
2.94 ± 0.01b
0.03 ± 0.00c
0.55 ± 0.01a
24.53 ± 0.13a
4.50 ± 0.04b
0.68 ± 0.01a
0.60 ± 0.01b
6.41 ± 0.04a
20.74 ± 0.13a
1.98 ± 0.01b
7.81 ± 0.01c
0.83 ± 0.00c
0.26 ± 0.00b
0.48 ± 0.00a
0.42 ± 0.00a
0.12 ± 0.01a
0.69 ± 0.01a
0.07 ± 0.00c
0.20 ± 0.00a
0.22 ± 0.00b
0.07 ± 0.00a
1.89 ± 0.01a
0.27 ± 0.00a
2.89 ± 0.01c
0.08 ± 0.00a
0.08 ± 0.00a
0.07 ± 0.00c
0.02 ± 0.00a
0.35 ± 0.00a
0.91 ± 0.01a
9.59 ± 0.03b
0.21 ± 0.00a
1.57 ± 0.02b
0.22 ± 0.00a
7.36 ± 0.49a
37.58 ± 0.20a
29.23 ± 0.22a
25.81 ± 0.06b
1
3.1 Changes in fatty acid compositions of seabass skin during iced storage
2
Fatty acid conpositions of lipids extracted from seabass skin stored in ice for 18 days
3
are presented in Table 1. Skin lipids from fresh seabass comprised palmitic acid (C16:0)
4
(23.40 g/100 g lipid) as the most abundant fatty acid, followed by oleic acid (C18:1(n-9))
5
(20.90 g/100 g lipid), docosahexaenoic acid (C22:6(n-3)) (9.82 g/100 g lipid) and linoleic
6
acid (C18:2(n-6)) (9.29 g/100 g lipid), respectively. The result was in agreement with
7
Njinkoué, Barnathan, Miralles, Gaydou and Samb [22] who reported that palmitic acid was
8
the major fatty acid in lipids from skin of three edible fish from the Senegalese coast.
9
Palmitic acid was also found as the predominant saturated fatty acid in skin lipids of wild and
10
cultivated gilthead seabream and European seabass, whilst oleic acid was the major
11
monounsaturated fatty acid (MUFA) [23]. Lipids from fresh seabass skin contained 35.98%
12
saturated fatty acids (SFA), 29.57% MUFA and 27.90% polyunsaturated fatty acids
13
(PUFA).Amongst PUFA, docosahexaenoic acid C22:6(n − 3) (DHA) was the dominant fatty
14
acid, followed by eicosapentaenoic acid C20:5(n-3) (EPA). In the present study, DHA
15
constituted approximately 2-fold higher than EPA. DHA contents of skin lipids from wild
16
and cultivated gilthead seabream and European seabass were higher than EPA [23]. DHA is
17
usually more abundant in fish lipids than EPA [4].DHA has been found as the main lipid in
18
cell membrane, mainly phospholipids [24].
For complicate data
• Major parameter must be raised firstly.
• For example:
• At the same extraction time, higher yield
was obtained with increasing extraction
temperature (P<0.05).
• When the gelatin was extraction at 60C, the
gel strength increased as the inhibitor was
incorporated (P<0.05).
Conclusion
The main finding of the study may
be presented in a short and solid
Conclusions.
This is absolutely different from ‘Abstract’.
Acknowledgement
•
•
•
•
Grant No.
Granting agency
University/research institute
Others
List of references
• Check the format (from the guide for authors)
• Cross-check with those appearing in the text.
• No. of references should not be too excessive
(editor may ask the author to reduce the
references)
***Line numbering and Page number
Is that required to be consecutive?
***Running head
(required for some journal)
Flow of preparation
-Data collection (Figure, tables0
-Write ‘Materials and methods’
-Write ‘Results and discussion’
-Write ‘Conclusion’
-Check all references (both text and list)
-Prepare ‘Abstract’
-Prepare the rest of required item
(Graphical abstrac, reserch highlight, etc)
-Prepare cover letter.
GO OVER AGAIN
Cover letter
PRINCE OF SONGKLA UNIVERSITY
Hat Yai, Songkhla 90112
Thailand
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRO-INDUSTRY
Tel. 66-74-286334 Fax 66-74-558866
April 26, 2013
Editor, Journal of Agricultural and Food Chemistry
Dear Editor,
We would like to submit a manuscript entitled ‘Inhibitory effect of mimosine on polyphenoloxidase
from cephalothoraxes of Pacific white shrimp (Litopenaeus vannamei)’ written by Nilesh Prakash
Nirmal and Soottawat Benjakul to be published in Journal of Agricultural and Food Chemistry.
This work has provided the novel approach of using mimosine, a compound found in the seed
of lead tree, for inhibition of polyphenoloxidase and melanosis in shrimp as well as other crustaceans.
This information presented in this manuscript indicates the potential use of mimosine or lead seed
extract as an effective PPO inhibitor to prevent the molanosis caused by PPO during post-mortem
storage or handling. This would help the farmer or processor in maintaining the quality of shrimp,
thereby lowering the economic loss.
If you have any questions, please do not hesitate to let me know.
Sincerely yours,
Soottawat Benjakul, Ph.D.
Professor
[email protected]
PRINCE OF SONGKLA UNIVERSITY
Hat PRINCE
Yai, Songkhla
90112
OF SONGKLA
Thailand
Hat Yai, Songkhla 90112
Thailand
21 April,
2014
DEPARTMENT OF FOOD TECHNOLOGY
UNIVERSITY
FACULTY OF AGRO-INDUSTRY
DEPARTMENT
OF FOOD TECHNOLOGY
Tel. 66-74-286334
Fax 66-74-558866
FACULTY OF AGRO-INDUSTRY
Tel. 66-74-286334 Fax 66-74-558866
21 April, 2014
Editor, Journal of Food Science and Technology
Editor, Journal of Food Science and Technology
Dear Editor,
Editor,
We Dear
would
like to submit a revised manuscript entitled ‘Antioxidative and
We would
like to
submit
a revised
manuscript
entitled
‘Antioxidative
and
sensory
properties
of
protein
hydrolysate
derived
from
Nile tilapia protein
sensory
of protein
hydrolysate
derived from
Nile tilapia
protein
isolate
by properties
oneand
two-step
hydrolysis’
written
by
Suthasinee
Yarnpakdee,
Hordur G. written
Kristinsson
and Hideki
isolate by Soottawat
one- and Benjakul,
two-step hydrolysis’
by Suthasinee
Kishimura
to beSoottawat
publishedBenjakul,
in Journal
of Food
Science and
Technology.
Yarnpakdee,
Hordur
G. Kristinsson
and
Hideki
ThisKishimura
manuscript
consists
ofin9,138
words,
2 Science
tables, and
5 figures
and
to be
published
Journal
of Food
Technology.
41
references.
We would
like to
that we
not have
any conflict
This manuscript
consists
ofdeclare
9,138 words,
2 do
tables,
5 figures
and 41 of
interest. This manuscript is not submitted or under consideration in any
references. We would like to declare that we do not have any conflict of
other journal. All co-authors have agreed for submission to JFST and this
interest. This manuscript is not submitted or under consideration in any
manuscript is prepared strictly according to the Journal format
other journal. All co-authors have agreed for submission to JFST and this
provided in the instruction to authors.
manuscript is prepared strictly according to the Journal format as
If you have any questions, please do not hesitate to let me know.
provided in the instruction to authors.
Sincerely
yours,
If you have
any questions, please do not hesitate to let me know.
Soottawat
Benjakul,
Ph.D.
Sincerely
yours,
Professor
Soottawat Benjakul, Ph.D.
Professor
as
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*****Rebuttal/response to associate
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Responses to reviewers
Referee: 1Comments to AuthorAlthough the research was
very well conduced and discussed and the work gives scientific
information, there are a few subjects which should be clarified
before the manuscript could be accepted.
*****Thanks so much for the invaluable comments and suggestion.
All queries have been responded and the corrections have been
made as highlighted in yellow.
Lines 93-97. Material and methods.
Authors must indicate if the fishes were or not frozen
before their selection. Frozen fish have a distinct behavior
than fresh fish.
******Fresh samples without any prior frozen storage were
used in this study. Term ‘Fresh’ has been added to clarify the
history of fish.
Lines 93-97. Why these fish specie were selected and
compared? Do they habitat in the same region? Do they
live at the same depth (temperature)? Do they have
economical importance? Perhaps these questions are not
part of Material and Method, but should be discussed in
Introduction or Discussion sections.
*****All fish including threadfin bream, Indian mackerel and
sardine are abundant in the gulf of Thailand and the Indian Ocean.
In general, lean fish like threadfin bream has been widely used
for suirmi production in Thailand. Due to the insufficient amount
of lean fish as raw material for surimi production, pelagic
dark-fleshed fish such as sardine and Indian mackerel have
gained attention for suirmi production. However, surimi from
dark-fleshed fish has the poorer gelling property than that
from lean fish. The use of MTGase can be an approach to
improve gel property of surimi from those dark-fleshed fish.
However, there is no report on the comparative study on the
efficacy of MTGase in improving gel properties of those species.
Threadfin bream is demersal, while sardine and Indian
mackerel are pelagic. They are tropical fish with the similar
habitat temperature. In general, dark fleshed fish are cheaper and
can serve as a potential raw material for surimi production when
gel improving technology can be applied. Some rationale and
background has been included in ‘Introduction’ section.
See line 65-68 and 69-72.
Revision
Do your best
Respond all queries.
Mark up all corrections made.
If possible, please indicate the line No.
PRINCE OF SONGKLA UNIVERSITY
Hat Yai, Songkhla 90112
Thailand
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRO-INDUSTRY
Tel. 66-74-286334 Fax 66-74-558866
August 11, 2013
Editor, Journal of Agricultural and Food Chemistry
Dear Editor,
We would like to submit a revised manuscript entitled ‘Inhibitory Effect of Mimosine on
Polyphenoloxidase from Cephalothoraxes of Pacific White Shrimp (Litopenaeus vannamei)’
written by Nilesh Prakash Nirmal and Soottawat Benjakul to be published in Journal of
Agricultural and Food Chemistry. Enclosed are the response to editor and reviewers as well
the amended manuscript. If you have any questions, please do not hesitate to let me know.
Sincerely yours,
Soottawat Benjakul, Ph.D.
Professor
[email protected]
Rejection
• 1. Right after submission (by the
editor/assoc. editor)…. A number of
manuscript….bottle neck….
(Reason: not fit the theme or out of the
scope, etc.)
• Don’t be discouraged.
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2. After revision is completed (1-5 months)
• Take some useful points raised by reviewers
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needed?
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The impact factor for a journal is calculated based on a
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impact factor 2010 = A/B
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the manuscript.
To increase the impact factor.
Citation index
Work hard and be patient
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the international publications
Short communication
A short communication is for a concise, but independent
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Short communication is not intended to publish
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These concise reviews should present a focused aspect on
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The reviews may address pertinent issues in food science, technology,
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Trends in Food Science & Technology
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Trends in Food Science & Technology is the only truly international peerreviewed review journal in its field. It provides all those concerned with the
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The role of Trends in Food Science and Technology is to fill the gap
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Critical Reviews in Food Science and Nutrition
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Critical Reviews in Food Science and Nutrition
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