Submissions
Submission Preparation Checklist
All submissions must meet the following requirements.
- The submission has not been previously published or considered by any other journal (or an explanation for this has been provided in Comments to the Editor).
- Wherever possible, URLs are provided for references.
- The text follows the journal's template. All figures and tables are placed in the appropriate places in the text, rather than at the end.
- The text adheres to the stylistic and bibliographic requirements summarized in the templates
- The submission file is in Microsoft Word, OpenOffice, RTF or WordPerfect format.
Scientific Articles
Contribution Types
Research articles: they are complete, original works, with a solid scientific basis that provide new knowledge in their area.
Review articles: must understand a topic of current interest or in an emerging field. They should not be exhaustive bibliographic studies that cover all aspects of the topic, but they should include the main findings and gather reports from various sources. These critical reviews should compare works, expose differences and similarities, and provide an overview of the "state of the art." This type of work must be objective and balanced, referring to relevant work, and not be limited to stating the opinions of the authors or summarizing only work done by the authors or by those with whom they agree. Furthermore, undue speculation based on the cited works should be avoided.
Technological transfer and extension
This type of work must present the results of a topic and/or extension, transfer and/or networking project that has found application in the food industry or socio-productive sector.
Copyright Notice
The acceptance of an original manuscript by the journal implies the non-exclusive transfer of the economic rights of the authors in favor of the editor, who allows reuse, after editing (postprint), under a Licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
In accordance with these terms, the material can be shared (copied and redistributed in any medium or format) and adapted (remixed, transformed and created another work from the material), provided that a) the authorship and the original source of its publication (magazine and URL of the work), b) is not used for commercial purposes and c) the same license terms are maintained. The transfer of non-exclusive rights implies that after its publication (postprint) in Basic and Applied Food Research, the authors can publish their work in any language, medium and format; In such cases, it is requested that it be stated that the material was originally published in this journal.
Such transfer also implies the authorization of the authors so that the work is stored by SEDICI, the institutional repository of the National University of La Plata, and is disseminated in the databases that the editorial team considers appropriate for increase the visibility of the publication and its authors. Likewise, the magazine encourages the authors to deposit their productions in other institutional and thematic repositories after their publication in Basic and Applied Food Research, under the principle that offering society scientific and academic production without restrictions contributes to greater global knowledge exchange.
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