Journal of Saudi the Society for Food & Nutrition
Guidelines for Authors
The journal publishes original research and review papers on any subject in all fields of food science and nutrition. Manuscript for publication in the journal, in Arabic or English, and all correspondence relating to manuscripts should be sent to the Editor-in-Chief. Saudi Society for Food and Nutrition is not responsible for statements and opinions published in the journal: they represent the views of authors or persons to whom they are accredited and are not necessary those of the society. The publication of research information by the society does not constitute a recommendation or endorsement of products involved: for general use, label recommendations and directions must be followed.
Authors are requested to submit their original manuscript and figures with two copies to the Editor-in-Chief. All papers will be independently refereed. Submission of a manuscript entails that it has not been published previously, that it is not under consideration for publication elsewhere in the same form without the written consent of the society.
Contributions should be in the form of original papers; review articles; case studies; short communications and book reviews
Papers must be typewritten, double-spaced with wide margins on one side of white paper. Good quality printouts with a font size of 12 pt are required. The corresponding author should be identified (include a Fax number and E-mail address). Full postal addresses must be given for all co-authors. An electronic copy of the paper on a floppy disk using MS Word 6 or later version. Pages are to be numbered consecutively and are to include all illustrative material, such as tables and figures, in their appropriate places in the text. The paper should be divided into parts with main headings: Abstract, Introduction, Materials and Methods, Results, Discussion or Results and Discussion, and References.
Manuscript should be provided with Abstracts of not more than 200 words, in both languages Arabic and English, stating concisely the purpose and the content of the manuscript.
Tables and other illustrations:
Tables, figures, charts, graphs and plates should be planned to fit the journal’s page size (12.6 cm x 18 cm). Copies are not permitted for use as originals. Line quality is required to be uniform, distinct, and in proportion to the illustration. Photographs may be submitted on glossy print paper in either black and white, or color. Tables and other illustrative material must include headings or titles and numbers, as well as credit lines wherever the material is not original.
The names of periodicals should be abbreviated in accordance with The World List of Scientific Periodicals, e.g., J. of Food Sci.
The SI system should be used for all scientific and laboratory data; if, in certain instances, it is necessary to quote other units, these should be added in parentheses. Temperatures should be given in degrees Celsius. For weights and measurements, and where appropriate, abbreviations rather than words are to be used, e.g., cm, mm, m, km, g, mg, kg, min, %, Fig., et al., etc.
All publications cited in the text should be presented in a list of references following the text of the manuscript. In the text refer to the author’s last name (without initials) and year of publication, e.g., “This is in agreement with results obtained later (Kramer, 1994)”. The list of references should be arranged alphabetically by authors’ names. The manuscript should be carefully checked to ensure that the spelling of authors’ named and dates are exactly the same in the text as in the reference list. References should be given in the following form:
Carrol, K. K. (1991). Review of clinical studies on cholesterol lowering response of soy protein. Am. Diet Assoc. 91:820-827.
Yuan, Y. V. and Kitts, D. D. (1993). Milk products and constituents protein effects on plasma and hepatic lipids and systolic blood pressure of normotensive rats. Food Res. Int. 26:173-179.
Ruiz-Gutierrez, V.; Perez-Espinosa, A.; Vazuez, C. M. and Santa-Maria, C. (1999). Effects of dietary fats (fish, olive and high-oleic-acid sunflower oils) on lipid composition and antioxidant enzymes in rat liver. Br. J. Nutr. 82:233-241.
Josephson, E. S. and Peterson, M. S. (1982). Preservation of Food by Ionizing Radiation. Vol. 1., CRC Press, Boca Raton, FL.
Betschart, A. A., Lyon, C. K. and Kohler, G. O. (1975). Sunflower, safflower, sesame and castor proteins. In; Food Protein Sources, N.W. Pirie (Ed.), p. 79-104 Cambridge University Press, London.
Proofs will be sent to the corresponding author and should be returned within 48 hours of receipt. It is important to ensure that all of your corrections are returned to us in one all-inclusive response. Subsequent corrections will not be possible, so please ensure your first communication is complete. Should you choose to mail your correction, please return them to the Editor-in Chief.
The journal of the Saudi Society for Food and Nutrition is published biannually.
Submission of Manuscripts:
Authors are requested to submit their original manuscript and figures with two copies to:
J. Saudi Soc. Food & Nutrition Saudi Society for Food and Nutrition,
College of Food and Agricultural Sciences,
P.O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia
e-mail: email@example.com OR firstname.lastname@example.org