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The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective." [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
Wiley: Unrestricted, except: Journal of Orthopaedic Research does not accept clinical research articles that have been shared as preprints. [94] [95] Unrestricted, except: Journal of Orthopaedic Research does not accept clinical research articles that have been shared as preprints. [96] [97] Unrestricted, except:
In a study assessing an increasingly-diversified array of publishers and their service to the academic community, Janice S. Lewis concluded that college and university librarians ranked university presses higher and commercial publishers lower than did members of the American Political Science Association. [4]
The main academic full-text databases are open archives or link-resolution services, although others operate under different models such as mirroring or hybrid publishers. . Such services typically provide access to full text and full-text search, but also metadata about items for which no full text is availa
A\J: Alternatives Journal—published by the Environmental Studies Association of Canada; Annual Review of Environment and Resources—published by Annual Reviews, Inc.; eco.mont (Journal on Protected Mountain Areas Research and Management)—established by the Austrian Academy of Sciences, the University of Innsbruck, and other organizations—covering mountain research in protected area
Pages in category "Wiley (publisher) academic journals" The following 200 pages are in this category, out of approximately 253 total. This list may not reflect recent changes .
Harvey Washington Wiley (October 18, 1844 – June 30, 1930) was an American chemist who advocated successfully for the passage of the landmark Pure Food and Drug Act of 1906 and subsequently worked at the Good Housekeeping Institute laboratories.
John Joseph Powers (February 2, 1918 – December 23, 2014) was an American food scientist who was involved in the creation of the Food Science Department at University of Georgia in Athens, GA. He also served as President of the Institute of Food Technologists (IFT) in 1986-87 and was Editor of the Journal of Food Science and Journal of Food ...