Instructions

To submit an article you should LOGIN or REGISTER.

Important documents for authors and reviewers:

Article template (to be used when writing an article) Article template - simplified version (to be used when writing an article)

License to publish (to be uploaded with an article during the submission)

Review checklist for the reviewer

Instructions for authors

A guide to writing a scientific paper

Journal Policy

Publication Ethics and Publication Malpractice Statement

We charge the publication fee after the successful review process and acceptance for publishing.

What is included in the price?

Regular price

Initial assessment of the manuscript

X

Processing the manuscript

X

Article review

X 

Assignment the DOI number

X 

Checking and linking references to the primary literature sources (DOI assigned references)

X 

Layout edition

X 

Correction of the manuscript (eg. Formatting the SI units, marks, numbers, technical terms, etc.)

X

Examination of the manuscript with anti-plagiarism software and upload the article to the database in order to actively protect the author's rights

X

Proofreading the manuscript before publication

X

Publication of the article on the website of the journal

 X

Long-term archiving of the article on the website of the journal

 X

XML metadata file creation for indexation in DOAJ database and CROSSREF database

 X

Article conversion to XML JATS and HTML version preparation

 X

Registration of the article to the international databases

 X

Long-term archiving of the article by the library

 X

Work of the editor and journal employees

 X

Fee for OPEN ACCESS (immediate public disclosure of the article)

 X

Fee for publication of title and project number from which article was funded (APVV, VEGA, KEGA, etc.)

X 

 Price:

250 EUR / article

The corresponding author has to fulfill the billing information immediately after the submission. The corresponding author will receive an email confirming that the article has been uploaded to our information system. This email will contain the link for fulfilling the billing information. The further processing of the article will not begin until this billing information will be fulfilled by the authors. We will need:  

Organization / Person,

Address (street, number, ZIP, city, country),

ID number of the organization,

VAT number of the organization,

Internal order number issued by your organization, 

Article title,

First author-name,

Payment method  (PAY PAL, BANK TRANSFER),

Article ID (the four-digit number assigned by our information system during the submission of your article).

 

Price does not include ENGLISH GRAMMAR PROOFREADING and CORRECTION! Each author should do it before submission or publication at its own expense. We are accepting only articles that have English proofread by the native English speaker or professional service. We are recommending:  https://www.proof-reading-service.com or another commercial service.

Prices are valid from the 1st of May 2020. The journal provides significant discounts on the occasion of conferences organized at the Faculty of Biotechnology and Food Sciences, SUA in Nitra.

Order: Please send us an order issued by you, your department, or grant coordinator (to E-mail: capla@potravinarstvo.com, or postal mail), and provide:

  • Title of manuscript,
  • price from pricelist

Upon receipt of the order, we will send you an invoice and you can carry out the payment.

Payment:  Payment can be made:

  • by bank transfer to our bank account,
  • by PayPal, only on request.

Information for bank transfer payment: 
Ing. Peter Zajac, HACCP Consulting, Slivkova 12, 951 01 Nitrianske Hrnciarovce,
VAT no: 41 062 191, 
ID number of the organization: 107 111 81 80, 
Bank name: Vseobecna uverova banka, Mlynske nivy 1, 829 90 Bratislava 25, Slovakia,
Bank code: 0200,
SWIFT code: SUBASKBX,
Account no.: IBAN: SK3502000000001794485058,
We are not VAT payer.

Potravinarstvo Slovak Journal of Food Sciences is published only in electronic version (PDF, HTML, XML JATS). Articles are published continuously in one volume per year.

Submission of manuscripts for review:

  • The authors should submit their manuscripts by our electronic system. To submit your manuscript use this link.

Notice:

  • The author is not entitled to recover the submission fee for returned and not published article.
  • The manuscript should be in DOCX format. We recommend using our Article template that contains the preformatted text.
  • All authors of the manuscript have to sign the License. The License must be scanned and sent to the editor (editor@potravinarstvo.com) by E-mail.
  • Each author must be registered in the database of our journal. To register, click on this link.
  • Manuscript can be written only in English. The article should have up to 15 typewritten pages.
  • The corresponding author will receive instructions for correcting the manuscript from the editor.
  • The editor is the trustee of the manuscript until the review process is completed. The editor ensures that the review process is fair, thorough, and confidential. Communication with authors should only be through the editor.
  • The submission has not been previously published, nor is it before another journal for consideration (or an explanation has been provided in Comments to the Editor).
  • Authors guarantee that the manuscript will not be published elsewhere in any language without the consent of the copyright holder(s), that the rights of third parties will not be violated, and that the publisher will not be held legally responsible should there be any claims for compensation.
  • The text adheres to the stylistic and bibliographic requirements outlined in the Instructions for authors.
  • Editorial Board having the right to disapprove of the manuscript.
  • Authors and advertisers are legally responsible for the information published in articles or advertisements. Potravinarstvo Slovak Journal of Food Sciences, Editor, and Editorial Board are not responsible for any third parties' damages or claims for compensation arising out of or in connection with published articles or advertisements in Potravinarstvo Slovak Journal of Food Sciences.
  • It is the journal policy that there are no page charges for published articles.

Open Access:

We are providing free online access to all published articles in our journal under the CC BY 3.0 license. Articles published in our journal can be :

  • downloaded,
  • shared,
  • used for scholar purposes,
  • used for commercial or no commercial purposes.

If you decide to use articles published in our journal you have to:

  • make a statement (citation), that article was published the first time in our journal.

Copyright Notice:

Authors who publish with this journal agree to the following terms:

  1. The author have to sign license CC BY 3.0. Potravinarstvo Slovak Journal of Food Sciences has the right of the first publication of the manuscript.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Review: We are using a single-blind peer-review model. The author does not know who is the reviewer. The author can track the process, see files, reviews, revise, and resubmit, at the editor's request. Upon submission to Potravinarstvo Slovak Journal of Food Sciences, a manuscript is assigned to an editor, who enlists reviewers to assist in the evaluation of the manuscript. The review process is confidential, which infers a bond of trust among the authors, editor, and reviewers. The editor is a trustee of the manuscript until the review process is completed. The editor ensures that the review process is fair, thorough, and confidential. Reviewers are asked not to share the contents of the manuscript with anyone, except that they may ask a colleague to assist with the review with the approval of the editor. Communication with authors should only be through the editor. Reviewers should notify the editor of conflicts of interest that may compromise their ability to render a fair and unbiased review. Authors must recognize their responsibility in maintaining the confidential nature of the review. Authors should suggest the names of appropriate reviewers when submitting the manuscript and may list reviewers whom they consider unacceptable because of potential bias. These recommendations will be considered by the editor when assigning reviewers. A reviewed paper returned to authors for revision must be returned to the editor within 4 weeks. If not, the paper may be treated as a new submission. Under unusual circumstances, editors may extend the revision deadline beyond 4 weeks. Editor will:

  • Check submission (The editor check suitability, scope, and formal aspects of the submission).
  • Conduct peer review (The editor invites reviewers from the journal database or editors suggested by the author with interests to the article topic. At least two independent reviewers must perform a peer review. The reviewer submits review and recommendation which may be rated by the editor. The editor informs the author about a review by an e-mail).
  • Reach editorial decision (The editor can make the following decision: accept a submission, revision required, resubmit for review, and decline submission. A decision must be made at least three members of the editorial board in the case of two different reviews. After accepting the following steps of the editorial process has to be completed: Copyediting, Layout Editing, and Proofreading).

Publication ethics and publication malpractice statement: The publication of an article in a peer-reviewed journal is an essential model for the Potravinarstvo Slovak Journal of Food Sciences. It is necessary to agree upon standards of expected ethical behavior for all parties involved in the act of publishing: the author, the journal editor, the peer reviewer, and the publisher. Our ethic statements are based on

 COPEs Best Practice Guidelines for Journal Editors and can be downloaded from this link: Publication Ethics and Publication Malpractice Statement

Plagiarism Policy: Potravinarstvo Slovak Journal of Food Sciences does not allow any form of plagiarism. Plagiarism is considered to be a serious breach of scientific ethics by the Journal. Incidents of plagiarism in a manuscript or published paper whether detected or reported will be dealt with severely in accordance with our Plagiarism Policy, which can be downloaded from this link: Publication Ethics and Publication Malpractice Statement

Privacy policy: The names and email addresses entered in this journal site will be used exclusively for the stated purposes of this journal and will not be made available for any other purpose or to any other party.