How to get the manuscriptpublished in the peer-review

international journals

Soottawat Benjakul

Do the faculty members need to publish the scientific data?

Is it important?

-Strengthen the career path-Academic promotion (strict rule)-Reputation (researcher & institute)---Ranking

Output for the grant•Granting agencies •Post-doc scholarship•Grant from the Thailand Research Fund•Grant from the university•Etc.

Do the graduate students need to have publications?

Is it important?

-Requirement for graduation-Training to be a good writer…professional writer

Have you ever heard about this?

•ISI-Index journal (Web of Science)•Scopus-index journal (Elsevier)•Quartile (Q1, Q2, Q3, Q4)

(Scimago Journal & Country Rank)-Beall’s list (Predatory open access publishing)

• It is a measure of the frequency with which the "average article" in a journal has been cited in a given period of time.

The impact factor for a journal is calculated based on a three-year period, and can be considered to be the average number of times published papers are cited up to two years after publication. For example, the impact factor 2010 for a journal would be calculated as follows:

A = the number of times articles published in 2008-9 were cited in indexed journals during 2010

B = the number of articles, reviews, proceedings or notes published in 2008-2009

impact factor 2010 = A/B

Impact factors

Impact factors

Some editor may ask you to cite the references from the journal you submitted the manuscript (recently published).

To increase the impact factor.

Citation index

Journal ranking

•Journal ranking is widely used in academic circles in the evaluation of an academic journal's impact and quality.

•Journal rankings are intended to reflect the place of a journal within its field, the relative difficulty of being published in that journal, and the prestige associated with it.

Journal Citation Ranking and Quartile Scores (Q1-Q4)• Based on Impact Factor (IF) data, the Journal Citation

Reports published by Thomson Reuters provides yearly rankings of science and social science journals, in the subject categories relevant for the journal.

•Quartile rankings are therefore derived for each journal in each of its subject categories according to which quartile of the IF distribution the journal occupies for that subject category.

• Q1:the top 25% of the IF distribution.

• Q2: middle-high position (between top 50% and top 25%). Q3: middle-low position (top 75% to top 50%)

Q4: the lowest position (bottom 25% of the IF distribution)

Quartile

1

2

3

4

Anyone wants to publish his/her manuscript

Do you consider these two?

Mission Passion

Before getting started•Good scientific data in hand (good

research/thesis/proposal).•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’s about our data?

-What we have to consider.-Scientifically sound-Interesting/novel-Impact/usefulness

**** Publishable ???

How does proposal or scientific data relate withPUBLICATION!

Good proposal

• Good Experimental Design

• Good Methodology/assay

• Good OrganizationGood results (More likely)

How to have the good quality researchWhat we must have!

-Interesting topic (Current issue)

-True knowledge/understanding

-Capacity (Facility/equipment/….fancy or advanced ones should

increase the value of data)

-Sufficient time (for experiment and Data analysis)

How to prepare the manuscript

• 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).

Types of paper

Search and clarify:

•Details or guidance from the journal we want to submit our manuscript

Relevant to the theme or field of interest of the individual journal

Name of journal

Scope or theme of works

Guide for authors

• THEME •Different formats (References, outline, title, subtitle, etc.)•Different details (symbol, units, etc)•Number of words•Number of tables and figures

WebsiteElsevierSpringer

Blackwell Google

ACS

Theme Food Chemistry publishes original research papers dealing with

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 face!

Peer Review

Pros Cons

-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 (more strict)

-Readability, grammar and clarity of writing

Guide for reviewer

What we have to pay attention!- Total words (not exceed the recommended) (another criterion for

journal selection)-Number of table+figure-Number of references-Word count for title, running head, abstract, etc. (Automatically block if it does not fit the requirement).***** (Number of characters with or without space)

Language (English: British, American)…depend on editor/journalUnit: SI unit

Plan in advance

Why the editor or reviewer rejects the manuscript?

•Writing is very poor (English and content)

Confuse

- Concise/straightforward- Informative- Knowledge/finding gained

Rejection

Writing skill/English competencyEnglish competency: -May ask the Native speaker to edit the manuscript-May ask the mentor (some granting agency)-Ask the colleague to recheck***Publication clinic (PSU)

*****keep writing and getting acquainted---professional writer

Professional editing company/service

•Some journals required the Non English Native Speaker to edit the accepted manuscript by professional editing company or services. (except at least one author is native speaker)

•Example: Italian Journal of Food Science

Strategies for Avoiding Plagiarism-Avoid the quotations everything that comes directly from the text

especially when taking notes.

-Write up by yourself.

***Similarity index: Mainly for ‘material and methods’ sections

>15-25% similarity:

The manuscript will be returned to authors.

Plagiarism

Software for plagiarism

detection

iTthenticate (used by the number

of publishers…Springer, etc.)

Turn-it-in

•Title•Abstract•Introduction •Materials and methods •Results/Discussion (maybe separated)•Conclusion•Acknowledgement•References

Well-organized

Manuscript compositions

Body of text• Good Results

• Good English• Good Writing

• Good Organization (Smooth/harmony)

• Good Discussing (Concise and sound)

- Concise and informative. - Titles should not be too lengthy- Check for number of characters

(with or without space)- Avoid abbreviations and formulae where possible.- Represent the whole work - Sound interesting and scientifically correct

Title

Effect of a cryoprotectant agent (sodium polyphosphate) on Rutilus kutum slices preserved in vacuum packaging

during ice storage.

Is it scientifically sound?

Rejected

Title

***Different formats/composition

Graphical abstractIt 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.

Abstract

Source: Sae-leaw, T. and Benjakul, S. 2017. Lipids from visceral depot fat of Asian seabass (Lates calcarifer): Compositions and storage stability as affected by extraction methods. European Journal of Lipid Science and Technology.119: 1-10.

Research ArticleValue-added use of mushroom ergothioneine as a colour stabilizer in processed fish meatsHuynh 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 (tohshima@kaiyodai.ac.jp)

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, JapanKeywordsmushroom ergothioneine • lipid oxidation • metmyoglobin • antioxidant • radical scavenging • fish meat colour

AbstractBACKGROUND: 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 extractsprepared 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 Pleurotuseryngii 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. velutipeswas the most effective. Copyright © 2010 Society of Chemical Industry

Received: 17 August 2009; Revised: 25 February 2010; Accepted: 19 March 2010

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.

Graphical abstract

Source: Nilsuwan, K., Benjakul, S. and Prodpran, T. 2017. Physical/thermal properties and heat seal ability of bilayer films based on fish gelatin and poly(lactic acid). Food Hydrocolloids. In press. DOI: 10.1016/j.foodhyd.2017.10.001.

Paper published in Food hydrocolloids

Example

-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.

Keywords

-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.

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.

Not exceed 85 characters including the space……. For Elsevier

Research Highlight

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 foodindustry. Therefore, cuttlefish skin, a byproduct from seafoodprocessing industry, can be produced as the high value addedproduct with wider applications.

Industrial Relevance

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.

Practical Application

-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.

Introduction

-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 (Maybe Misleading)------------------------------------------------However, the no information regarding …….has been reported. The objective of this study was to……..

Trick and Tip

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…

Objective

- 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 to select the condition for further study- Proper links between different parts of study

Methods

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.

2.3.2 Measurement of thiobarbituric acid reactive substances 1

Thiobarbituric acid-reactive substances (TBARS) were determined as 2

described by Buege and Aust (1978). The ground sample (0.5 g) was homogenised with 3

2.5 ml of a solution containing 0.375% thiobarbituric acid (w/v), 15% trichloroacetic 4

acid (w/v) and 0.25 M HCl. The mixture was heated in a boiling water bath (95–100C) 5

for 10 min to develop a pink colour, cooled with running tap water and centrifuged at 6

3600g at 25 C for 20 min. The absorbance of the supernatant was measured at 532 7

nm. A standard curve was prepared using 1,1,3,3-tetramethoxypropane at the 8

concentrations ranging from 0 to 6 ppm. TBARS value was calculated and expressed as 9

mg malonaldehyde/kg sample. 10

11

Thiobarbituric acid-reactive substances (TBARS) were determined as described by 1

Buege and Aust (1978). 2

A standard curve was prepared using 1,1,3,3-tetramethoxypropane at 1

the concentrations ranging from 0 to 6 ppm. TBARS value was calculated and 2

expressed as mg malonaldehyde/kg sample. 3

Scientific merit of methodology

Tough and hard

cooking

Method

Extraction of myofibrillar protein in 0.6 M NaCl

-Protein pattern (not represent the intact muscle)

-Western blot for actin (How’s about major proteins and other proteins?)

Heating

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.

Results

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

Units

•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

Figures and Tables

•Combine the figure

•Remove the unnecessary figures

Figures

Fig. 1 Turbidity of duck egg white solution (1 mg protein/mL) containing

NaCl at different levels during heating from 20 to 90C. 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).

Source: Sae-leaw, T., Benjakul, S. and Vongkamjan, K. 2018. Retardation of melanosis and quality loss of pre-cooked Pacific white shrimp using epigallocatechin gallate with the aid of ultrasound. Food Control. 84: 75-82.

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).

Data interpretation

•Scientifically correct

•Sound and reasonable explanation based on the data obtained.

•Universal expression of data (unit, etc)

How to start writing.1. Collect all important data and analyze data.2. Take a close look (thorough analysis) and get

the important point.3. Start writing from ‘Materials and Methods.4. Write and discuss the results.

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.

-A combined Results and Discussion section is often appropriate (more practical and easier).

-Some journal must be separated into ‘Results’ and ‘Discussion”. (Fisheries Science)

-Authors should point out the significance of the resultsof the work.

-Avoid extensive citations and discussion of published literature. (seem to be ‘Review literature’?)

Results and Discussion

Major results

Minor results

Don’t report all data in the text. Pick only the dominant data.

Trick and Tip

•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).

How to write up the ‘Results and Discussion’ section

•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 phrases: From the result (must be avoided)•Presumption or assumption (If needed, we can place

some statetments).

What the authors must AVOID

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).

•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. (concise but informative)•Proposed or scheme can be made if necessary to provide

the clear picture of finding (easy to follow by reader or reviewer).

Clear and harmony

Trick and Tip

1

Collagen

PlasticiserWater

CH

Gelatin

Heating

Nanoclays

Highest chain lengthIntercalated structure

Lower WVP

Lower transparency

Higher chain lengthExfoliated structure

Lowest WVP Highest transparency

Lower chain lengthExfoliated structure

Highest WVP Lowest transparency

WH: Without Homogenisation; CH: Conventional Homogenisation; HPH: High Pressure Homogenisation 2

3

Proposed scheme: used for text and graphical abstract

With a large amount of data, how we can write it properly

•We do not need to write all data.

•Point out the major results: such as main components. We can discuss a bit on the rest of data.

•Avoid reporting all data (all values)

Table 1. Fatty acid profiles of lipids from seabass skin during iced storage

Fatty acids (g/100 g lipid) Storage time (days)

Day 0 Day 6 Day 18

C6:0 ND ND 0.02 ± 0.00a

C8:0 ND ND 0.02 ± 0.00a

C10:0 ND 0.02 ± 0.00a 0.02 ± 0.00a

C12:0 0.15 ± 0.00*b** 0.17 ± 0.01a 0.12 ± 0.00c

C13:0 0.03 ± 0.00a 0.03 ± 0.00a ND

C14:0 2.97 ± 0.03b 3.08 ± 0.03a 2.94 ± 0.01b

C14:1 0.06 ± 0.00b 0.09 ± 0.00a 0.03 ± 0.00c

C15:0 0.55 ± 0.02a 0.54 ± 0.01a 0.55 ± 0.01a

C16:0 23.41 ± 0.11c 24.08 ± 0.10b 24.53 ± 0.13a

C16:1 n-7 4.71 ± 0.03a 4.56 ± 0.04b 4.50 ± 0.04b

C17:0 0.64 ± 0.01b 0.64 ± 0.01b 0.68 ± 0.01a

C17:1 0.65 ± 0.01a 0.64 ± 0.01a 0.60 ± 0.01b

C18:0 5.93 ± 0.07b 5.97 ± 0.08b 6.41 ± 0.04a

C18:1 n-9 20.90 ± 0.11a 20.81 ± 0.09a 20.74 ± 0.13a

C18:1 n-7 2.05 ± 0.03a 1.98 ± 0.02b 1.98 ± 0.01b

C18:2 n-6 9.29 ± 0.05b 9.64 ± 0.03a 7.81 ± 0.01c

C18:3 n-3 0.97 ± 0.02b 1.03 ± 0.02a 0.83 ± 0.00c

C18:3 n-6 0.36 ± 0.01a 0.36 ± 0.01a 0.26 ± 0.00b

C18:4 n-3 0.47 ± 0.00a 0.48 ± 0.01a 0.48 ± 0.00a

C20:0 0.34 ± 0.00c 0.40 ± 0.00b 0.42 ± 0.00a

C20:1 n-7 0.11 ± 0.00a 0.11 ± 0.00a 0.12 ± 0.01a

C20:1 n-9 0.42 ± 0.01b 0.43 ± 0.00b 0.69 ± 0.01a

C20:1 n-11 0.08 ± 0.00a 0.06 ± 0.00b 0.07 ± 0.00c

C20:2 n-6 0.19 ± 0.00b 0.19 ± 0.00b 0.20 ± 0.00a

C20:3 n-6 0.25 ± 0.00a 0.26 ± 0.01a 0.22 ± 0.00b

C20:3 n-3 0.07 ± 0.00a 0.07 ± 0.00a 0.07 ± 0.00a

C20:4 n-6 (AA) 1.88 ± 0.02a 1.70 ± 0.02b 1.89 ± 0.01a

C20:4 n-3 0.27 ± 0.01a 0.27 ± 0.01a 0.27 ± 0.00a

C20:5 n-3 (EPA) 3.07 ± 0.02a 2.99 ± 0.02b 2.89 ± 0.01c

C21:0 0.07 ± 0.00b 0.07 ± 0.00b 0.08 ± 0.00a

C22:1 n-9 0.08 ± 0.00a 0.08 ± 0.00a 0.08 ± 0.00a

C22:1 n-11, n-13 0.15 ± 0.00a 0.09 ± 0.00b 0.07 ± 0.00c

C22:2 ND 0.02 ± 0.00a 0.02 ± 0.00a

C22:4 n-6 0.35 ± 0.01a 0.34 ± 0.01a 0.35 ± 0.00a

C22:5 n-6 0.90 ± 0.01b 0.86 ± 0.01c 0.91 ± 0.01a

C22:6 n-3 (DHA) 9.82 ± 0.04a 9.53 ± 0.01b 9.59 ± 0.03b

C23:0 0.20 ± 0.00a 0.20 ± 0.00a 0.21 ± 0.00a

C24:0 1.70 ± 0.01a 1.59 ± 0.02b 1.57 ± 0.02b

C24:1 0.21 ± 0.00a 0.21 ± 0.00a 0.22 ± 0.00a

Unidentified peak 6.56 ± 0.45b 6.28 ± 0.45b 7.36 ± 0.49a

Saturated fatty acids (SFA) 35.98 ± 0.21c 36.78 ± 0.16b 37.58 ± 0.20a

Monounsaturated fatty acids (MUFA) 29.57 ± 0.21a 29.16 ± 0.17a 29.23 ± 0.22a

Polyunsaturated fatty acids (PUFA) 27.90 ± 0.19a 27.78 ± 0.14a 25.81 ± 0.06b

*Values are expressed as means ± standard deviation (n = 3).

**Different letters in the same row indicate significant differences (p< 0.05).

ND: not-detectable.

Example

3.1 Changes in fatty acid compositions of seabass skin during iced storage 1

Fatty acid conpositions of lipids extracted from seabass skin stored in ice for 18 days 2

are presented in Table 1. Skin lipids from fresh seabass comprised palmitic acid (C16:0) 3

(23.40 g/100 g lipid) as the most abundant fatty acid, followed by oleic acid (C18:1(n-9)) 4

(20.90 g/100 g lipid), docosahexaenoic acid (C22:6(n-3)) (9.82 g/100 g lipid) and linoleic 5

acid (C18:2(n-6)) (9.29 g/100 g lipid), respectively. The result was in agreement with 6

Njinkoué, Barnathan, Miralles, Gaydou and Samb [22] who reported that palmitic acid was 7

the major fatty acid in lipids from skin of three edible fish from the Senegalese coast. 8

Palmitic acid was also found as the predominant saturated fatty acid in skin lipids of wild and 9

cultivated gilthead seabream and European seabass, whilst oleic acid was the major 10

monounsaturated fatty acid (MUFA) [23]. Lipids from fresh seabass skin contained 35.98% 11

saturated fatty acids (SFA), 29.57% MUFA and 27.90% polyunsaturated fatty acids 12

(PUFA).Amongst PUFA, docosahexaenoic acid C22:6(n − 3) (DHA) was the dominant fatty 13

acid, followed by eicosapentaenoic acid C20:5(n-3) (EPA). In the present study, DHA 14

constituted approximately 2-fold higher than EPA. DHA contents of skin lipids from wild 15

and cultivated gilthead seabream and European seabass were higher than EPA [23]. DHA is 16

usually more abundant in fish lipids than EPA [4].DHA has been found as the main lipid in 17

cell membrane, mainly phospholipids [24]. 18

The main finding of the study may be

presented in a short and solidconclusions.

This is absolutely different from ‘Abstract’.

Conclusion

•Grant No.•Granting agency•University/research institute•Others

Acknowledgement

•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)

List of references

EndNote

***Line numbering and Page number

Is that required to be consecutive?

***Running head (required for some journal)

Some details

-Data collection (Figure, tables)-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 abstract, research highlight, etc)-Prepare cover letter.GO OVER AGAIN

Flow of Manuscript Preparation

How’s about review article?

Authors can use the review literature from proposal or graduate student’s thesis as the starting material.

Screen and select only the important information.

Update information

Add author’s information published in peer-review journal

-Abstract-Introduction-Text-Conclusion/summary

Scheme or proposed mechanism is recommended.

Copy/paste: PlagiarismIf needed, authors must get permission from publisher

Structure/Body

End up with the Journal name

Change the format following the guide for authors

Don’t be too selective

Depend on quality (self-evaluation)

Cover letterPRINCE OF SONGKLA UNIVERSITY

Hat Yai, Songkhla 90112 DEPARTMENT OF FOOD TECHNOLOGY

Thailand FACULTY OF AGRO-INDUSTRY

Tel. 66-74-286334 Fax 66-74-558866

Date……..

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

soottawat.b@psu.ac.th

PRINCE OF SONGKLA UNIVERSITY

Hat Yai, Songkhla 90112 DEPARTMENT OF FOOD TECHNOLOGY

Thailand FACULTY OF AGRO-INDUSTRY

Tel. 66-74-286334 Fax 66-74-558866

21 April, 2014

Editor, Journal of Food Science and Technology

Dear Editor,

We would like to submit a revised manuscript entitled ‘Antioxidative and

sensory properties of protein hydrolysate derived from Nile tilapia protein

isolate by one- and two-step hydrolysis’ written by Suthasinee

Yarnpakdee, Soottawat Benjakul, Hordur G. Kristinsson and Hideki

Kishimura to be published in Journal of Food Science and Technology.

This manuscript consists of 9,138 words, 2 tables, 5 figures and 41

references. We would like to declare that we do not have any conflict of

interest. This manuscript is not submitted or under consideration in any

other journal. All co-authors have agreed for submission to JFST and this

manuscript is prepared strictly according to the Journal format as

provided in the instruction to authors.

If you have any questions, please do not hesitate to let me know.

Sincerely yours,

Soottawat Benjakul, Ph.D.

Professor

Submission of an article implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, it will not be published elsewhere including electronically in the same form, in English or in any other language, without the written consent of the copyright-holder

Submission declaration

This manuscript consists of 5,133 words, 3 tables, 3 figures and 33 references. We would like to declare that we do not have any conflict of interest. This manuscript is not submitted or under consideration in any other journal. All co-authors have agreed for submission to JFST and this manuscript is prepared strictly according to the Journal format as provided in the instruction to authors.

I, a corresponding author, shall review at least three manuscripts (in my own specialization) submitted to JFST.

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of the corresponding author

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1-2 months

If no progress (>3 months)

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•Give the additional information (references, details needed)•Give the solid reason in case that we do not want to follow the

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what the authors should do?

*****Rebuttal/response to associate editor/editor maybe needed(only for the Active ones)

Rebuttal/Response to reviewers

Revision

Do your best

Respond all queries. Mark up all corrections made.

If possible, please indicate the line No.

Responses to reviewersReferee: 1 Comments to Author

Although 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.

Highlight all edited or corrected text

Use the different colors for different reviewers

Indicate the line number for response to reviewer, where the changes or

additional text appear

Again, respond to all questions

•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.•Change the format to fit the other journal.

Rejection

•Take some useful points raised by reviewers for further improvement of the manuscript•With the reorganized text, author can submit to other

journals•Don’t be desperate and discouraged.•Be patient and move ahead

2. After the review is completed (1-5 months)

Rejection

Rejection

•Rejection totally depends on justification or decision of editor.

•After getting the comments from the reviewers (all are positive), the manuscript was rejected.

•****Author have published 2-3 papers in the journal..

•Does it sound logical?

-Reviewer 1

- Health promoted ingredients are very popular and important subject toinvestigate. Only Ca and P are not enough to explain the nutritional values of wheat cracker after supplementation of tuna bone powder as health promoted ingredient. What about the other essential elements including trace elements which are very important in human health. The study is good but needed to examine in detail and more data to support the aim of the subject “ Health promoted ingredients “.

-Reviewer 2

- Overall I found the subject of the study to be novel and very interesting. Themethods to improve the nutritional value of food products by using industrialby-products are becoming more and more popular and such developed products are wellaccepted by the consumers and have positive influence on the environment.

-Reviewer 3

- This manuscript focused on the effects of tuna bone bio-calcium powder onwhole wheat cracker. The information stated in this manuscript might be importantespecially for the industry. It is a well structured and written manuscript. Thereare some minor mistakes in manuscript and they were explained below.

•Proof should be checked carefully.

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publisher (On-line form is available).

Proof and copyright transfer

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(Link is provided).

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Journal APC

Advances in Chemistry $750

Advances in Materials Science and Engineering $2,000

Advances in Physical Chemistry $1,000

Chinese Journal of Engineering $750

Indian Journal of Materials Science $750

International Journal of Analytical Chemistry $1,500

International Scholarly Research Notices $600

Journal of Analytical Methods in Chemistry $1,500

Journal of Materials $750

The Scientific World Journal $750

Work hard and be patient to get

the international publications