Ersan EROL (Ph.D.) Eskişehir Osmangazi University, firstname.lastname@example.org
Eskişehir Osmangazi University
Faculty of Tourism, Department of Gastronomy and Culinary Arts
Odunpazarı / Eskişehir, TURKEY
Journal of Global Food Researchs is an academic, refereed, online and open access journal publishing research, review, and theoretical articles in the field of tourism and gastronomy. The journal is published four times a year. The articles to be submitted should be in English or Turkish. Journal of Global Food Researchs welcomes articles from different institutions and countries. All manuscripts submitted to the Journal of Global Food Researchs is sent to the referees after the initial review of the editorial board with respect to formatting and content. Manuscripts must be submitted in accordance with the style of writing specified in the book of “The Publication Manual of the American Psychological Association (5th edition).
Aims and Scope
Journal of Global Food Researchs is dedicated to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information.
Journal of Global Food Researchs is an open access journal publishing original research articles in the fields of business management and economics. It aims to be a leading platform for the study of business by providing up-to-date and high quality papers that make a significant contribution to both academics and professionals.
Journal of Global Food Researchs publishes double-blind reviewed papers covering issues relevant to:
Studies based on the branch of tourism management,
Concise Reviews and Hypotheses in Food Science,
New Horizons in Food Research,
Management, Marketing and Entrepreneurship in Food and Tourism Business ,
Integrated Food ve Gastronomy Science ,
Sensory and Consumer Sciences,
Publication Type and Frequency
Journal of Global Food Researchs is published quarterly in online.
Journal of Global Food Researchs is published in Turkish and English language.
This journal operates a double-blind peer review process. All manuscripts submitted to İşletme Araştırmaları Dergisi (Journal of Business Research-Turk) are evaluated using the following steps.
Journal of Global Food Researchs uses double-blind review, which means the identities of the authors are concealed from the reviewers, and vice versa.
Initial Evaluation Process
Each paper is initially assessed by the editor for suitability for the journal. Papers deemed suitable are then typically sent to a minimum of two independent expert reviewers to assess the scientific quality of the paper.
Peer Review Process
Reviewer selection is critical to the publication process. Therefore, reviewers are matched to the paper according to their expertise. Reviewers should bear in mind that all manuscripts contain confidential information, which should be treated as such.
All submissions are evaluated based on several factors, including originality, adequacy of methodology, analysis and interpretation, ethical issues, contribution to the literature, and quality of communication.
Peer Review Timeline
Typically the manuscript will be reviewed within 30 days. If necessary, revised manuscripts as well as the response to reviewers files should be returned to the initial reviewers, usually within 1 month. Reviewers may request more than one revision of a manuscript, and alternative reviewers may also be invited to review the manuscript at any time.
Copy Editing Process
If it is accepted for publication, the manuscript is converted into the journal’s specific layout and the corresponding author is asked to check the proofs of the article. The corresponding author is primarily responsible for having ensured that the paper conforms to the journal guidelines.
Digital Object Identifier (DOI) is a unique and a persistent identifier used in scholarly publishing to identify and link to a piece of work. A Digital Object Identifier (DOI) is assigned to each paper published in İşletme Araştırmaları Dergisi (Journal of Business Research-Turk).
There are basically two types of plagiarism in research:
Taking someone else’s work or ideas and presenting them as one’s own original work.
Incorporating one’s previously published own passages or paragraphs without full acknowledgement (i.e., self-plagiarism) or resubmitting one’s previously published own work (i.e., duplicate publication).
Before submitting manuscripts to İşletme Araştırmaları Dergisi (Journal of Business Research-Turk), all authors are required to check their manuscripts for plagiarism (using “iThenticate” or “Turnitin”) and send their similarity reports to the Journal.
Open Access and CC License
Journal of Global Food Researchs provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. All papers published in the journal are licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0). The author(s) and copyright holder(s) agree that all users have free access to the articles published in this Journal. To protect copyright and the rights of the Journal licensed under a Creative Commons License, authors of the accepted articles agree to share their works with others with the full acknowledgement of the works. Journal of Global Food Researchs applies the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) to all articles published.