科研小陈努力 2023-02-02

Posted on November 1, 2022, and major revisions on December 5, 2022. The opinions of the two reviewers were very positive, just some minor issues needed to be addressed. The article was revised and submitted before the Lunar New Year on January 15, 2022, and directly accepted on January 31, 2022. This journal focuses on the taste of food and articles related to food chemistry are not suitable for submission. It feels like there may be more articles in the future about chefs and cooking methods. Currently, most food journals mainly cover food chemistry, with very few professional journals focusing on the interaction between food, chefs, and culture. Food Quality and Preference could be considered one, and the latest Food and Human Research may also be included. Apart from these, there are very few. This journal fills a gap in the field and has great potential for the future. The editor's response was fast, as the article was accepted by RRC in the afternoon after being submitted in the morning. I can continue submitting suitable articles in the future.