Progress in improving the quality of papers in the Journal of Food Science is a result of hard work and dedication by many people including the Scientific Editors, Associate Editors, Editorial Board members, and, of course, staff, notably Amanda Ferguson and copyeditors. As good as these people are, however, probably the group that has the most significant impact on quality are the reviewers. We ask them to review the manuscript for scientific accuracy, importance to the field, and originality. Recently, I asked Amanda to generate an analysis on our reviewers from ScholarOne Central, and she presented me with some very interesting information.
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