Submissions

Author Guidelines

Authors are invited to make a submission to this journal. All submissions will be assessed by an editor to determine whether they meet the aims and scope of this journal. Those considered to be a good fit will be sent for peer review before determining whether they will be accepted or rejected.

Before making a submission, authors are responsible for obtaining permission to publish any material included with the submission, such as photos, documents and datasets. All authors identified on the submission must consent to be identified as an author. Where appropriate, research should be approved by an appropriate ethics committee in accordance with the legal requirements of the study's country.

An editor may desk reject a submission if it does not meet minimum standards of quality. Before submitting, please ensure that the study design and research argument are structured and articulated properly. The title should be concise and the abstract should be able to stand on its own. This will increase the likelihood of reviewers agreeing to review the paper. When you're satisfied that your submission meets this standard, please follow the checklist below to prepare your submission.

Submission Preparation Checklist

All submissions must meet the following requirements.

This submission meets the requirements outlined in the Author Guidelines.
This submission has not been previously published, nor is it before another journal for consideration.
All references have been checked for accuracy and completeness.
All tables and figures have been numbered and labeled.
Permission has been obtained to publish all photos, datasets and other material provided with this submission.

Articles

Section default policy

Copyright Notice

Copyright & Author Rights

Authors submitting to Food Additives and Contaminants retain full copyright of their work while granting the journal the right of first publication. Articles are published under the Creative Commons Attribution-NonCommercial (CC BY-NC 4.0) License, which allows for non-commercial reuse, distribution, and reproduction, provided proper attribution is given to the original authors and the journal.

Author’s Rights

The author retains full ownership of their work.
Authors may share, distribute, or use their work in personal, institutional, and non-commercial settings.
Authors may include their articles in institutional repositories, research networks (e.g., ResearchGate), and personal websites.
Authors may create derivative works, provided they acknowledge the original publication.

Publisher’s Rights

The journal holds the right to be properly credited as the original publisher.
The publisher ensures the long-term digital preservation of articles.
GPH retains the right to promote and distribute the published content.

Restrictions on Republishing

Once an article is published in the journal, it cannot be withdrawn or republished in another journal without significant modification. Any republication must:

Include a proper citation of the original publication.
Receive formal written permission from the publisher.

Plagiarism & Copyright Violations

Plagiarism in any form is strictly prohibited. All submissions are screened using plagiarism detection tools. If plagiarism or copyright infringement is found in a published work, the following actions may be taken:

The article may be retracted from our journal.
The author may be required to issue a formal apology to the original author(s).
The author may be banned from publishing in the journal for up to one year.
The issue may be reported to the author’s institution or funding agency.

Correction & Retraction Policy

If a significant error or ethical issue is discovered in a published article, the journal follows COPE Retraction Guidelines. Possible corrective actions include:

Erratum: Correction of an error introduced by the publisher.
Corrigendum: Correction of an error introduced by the author.
Retraction: Removal of an article due to severe ethical violations.

Contact for Copyright Issues

Privacy Statement

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