Principles of Transparency and Best Practice

As an open access journal, Korean Journal of Food Preservation (KJFP) will follow the Principles of Transparency and Best Practice in Scholarly Publishing (https://doaj.org/bestpractice) developed by Committee on Publication Ethics (COPE), the Directory of Open Access Journals (DOAJ), the Open Access Scholarly Publishers Association (OASPA), and the World Association of Medical Editors (WAME).

1. Website

The URL of official journal web site is http://www.ekosfop.or.kr.

The KJFP editorial team endeavors to make a good website. Our website demonstrates that care has been taken to ensure high ethical and professional standards. It does not contain any misleading information, including any attempt to mimic another journal/publisher’s site.

2. Name of Journal

The official journal title is Korean Journal of Food Preservation (herein “KJFP”), the abbreviation of ISO is Korean J Food Preserv.

3. Peer Review Process

The KJFP has on online submission and peer review system at http://submission.ekosfop.or.kr.

KJFP adopts double-blind peer review and reviews all manuscripts received. A manuscript is first reviewed for its format and adherence to the aims and scope of the journal. If the manuscript does not fit the aims and scope of the Journal or does not adhere to the Instructions for authors, it may be returned to the author immediately after receipt and without a review. Before reviewing, all submitted manuscripts are inspected by Similarity Check powered by iThenticate (https://www.crossref.org/services/similarity-check/), a plagiarism-screening tool.

The manuscripts are sent to two or more most relevant investigators for review of the contents. The editor selects peer referees by recommendation of the Editorial Board members or from the specialist database owned by the Editorial Board. The peer review process takes usually 4 to 6 weeks after the manuscript submission.

4. Ownership and Management

This journal is owned by the publisher, The Korean Society of Food Preservation (http://www.kosfop.or.kr/).

5 Governing Body

The governing body is the journal's editorial board.

6. Editorial Team and Contact Information

The full names and affiliations of the journal’s editors and members of journal management team are displayed on the Journal Info (Editorial board) tab of journal homepage, and the contact information for the editorial office is on the Journal Info (Contact information) tab.

7. Copyright and Licensing

Copyright to all published materials is owned by The Korean Society of Food Preservation. All authors should agree to the copyright transfer during the submission process.

KJFP is an open access journal. Articles are distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. To use the tables or figures of KJFP in other journals, books or media for scholarly, educational purposes, the process of permission request to the publisher is not necessary. All contents of the journal are available immediately upon publication without embargo period.

8. Author Fees

A page charge is effective for all manuscripts on original research. A review and an invited article in English are exempt from page charges, provided it is approved in advance by the Editor-in-Chief. The actual charge per printed page will be notified to the author along with the manuscript for galley proofs. The publication fee is 50,000 KRW per printed page.

9. Process for Identification of and Dealing with Allegations of Research Misconduct

When the journal faces suspected cases of research and publication misconduct such as redundant (duplicate) publication, plagiarism, fraudulent or fabricated data, changes in authorship, an undisclosed conflict of interest, ethical problems with a submitted manuscript, a reviewer who has appropriated an author’s idea or data, complaints against editors, and so on, the resolution process will follow the flowchart provided by the Committee on Publication Ethics (http://publicationethics.org/resources/flowcharts). The discussion and decision on the suspected cases are carried out by the Editorial Board.

10. Publication Ethics

KJFP follows the Guideline on Good Publication of COPE (https://publicationethics.org).

Our publication ethics are displayed on the For Authors (Research and Publication Ethic) tab of journal homepage.

11. Publishing Schedule

KJFP is published 7 times (Last day of February, April, June, July [English], August, October, and December) a year.

12. Access

KJFP is an open access journal. A free full-text service both in the XML and PDF formats is available immediately upon publication without embargo period.

13. Archiving

Full text of KJFP is accessible without barrier from Korea Citation Index (https://kci.go.kr) or National Library of Korea (http://nl.go.kr) in the event the journal is no longer published. Authors cannot archive pre-print (i.e., pre-refereeing), but they can archive post-print (i.e., final draft post-refereeing). Authors can archive publisher’s version/PDF.

14. Revenues sources

Revenue sources of journal are from the support of publisher (The Korean Society of Food Preservation), author fees, and advertising rates.

15. Advertising

KJFP does not accept any commercial product advertisements until policy changes otherwise.

16. Direct Marketing

Journal propagation has been done through the journal web site and distribution of an introduction pamphlet. Invitations to submit a manuscript are usually focused on the presenters at conferences, seminars, or workshops if the topic is related to the journal's aims and scope.

Korean Journal of Food Preservation

Korean Journal of Food Preservation

Submission Invitation of Your Valuable Articles

The submission of articles in English is encouraged for the internationalization of Korean Journal of Food Preservation.

(SCOPUS, KCI, Open Access, https://www.ekosfop.or.kr/)

[Privileges]

⦿ Fast review process

⦿ English editing service

⦿ Wavier of publication fee

⦿ Incentives for Invited Review/Paper from overseas authors

The Korean Society of Food Preservation


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