Journal Guide

Maney Publishing holds journals from the current and previous year. We hold all older back volumes and can supply high quality reprints for most volumes that were previously out-of-print.

A fully peer-reviewed international journal of folklore and folkloristics. Folklore is one of the earliest English-language journals in the field of folkloristics, first published as The Folk-Lore Record in 1878. Folklore publishes ethnographical and analytical essays on vernacular culture worldwide, specialising in traditional language, narrative, music, song, dance, drama, foodways, medicine, arts and crafts, and popular religion and belief. It reviews current scholarship in a wide range of adjacent disciplines including cultural studies, popular culture, cultural anthropology, ethnology and social history. Folklore prides itself on its special mix of ethnography, analysis and debate, formal and informal articles, reviews, review essays and bibliographies. It encompasses both North American and European approaches to the study of folklore and covers not only the materials and processes of folklore, but also the history, methods and theory of folkloristics. Folklore aims to be lively, informative and accessible, whilst maintaining high standards of scholarship. Join the Folklore SocietyBenefits of Folklore Society membership include: receipt of FLS News, access to JSTOR's electronic archive of back-numbers of Folklore; information about publications and events, preferential rates for some events and publications, and access to FLS information services and library. More details at www.folklore-society.comOnline subscription formDisclaimer for scientific, technical and social science publications:The Folklore Society and Taylor & Francis make every effort to ensure the accuracy of all the information (the 8220;Content8221;) contained in its publications. However, the Society and Taylor & Francis and its agents and licensors make no representations or warranties whatsoever as to the accuracy, completeness or suitability for any purpose of the Content and disclaim all such representations and warranties whether express or implied to the maximum extent permitted by law. Any views expressed in this publication are the views of the authors and are not necessarily the views of the Editor, the Society or Taylor & Francis.

Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B has a restricted scope in terms of classes of food additives, residues and contaminants that are included, being based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: 1. Additives - food colours, artificial sweeteners, and preservatives; 2. Residues - veterinary drug and pesticide residues; 3. Contaminants - metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Papers reporting surveillance data in areas other than the above should be submitted to Part A. The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern. Readership The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Disclaimer for Scientific, Technical and Social Science Publications Taylor & Francis make every effort to ensure the accuracy of all the information (the 'Content') contained in its publications. However, Taylor & Francis and its agents and licensors make no representations or warranties whatsoever as to the accuracy, completeness or suitability for any purpose of the Content and disclaim all such representations and warranties whether express or implied to the maximum extent permitted by law. Any views expressed in this publication are the views of the authors and are not the views of Taylor & Francis.

Food Analytical Methods covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality. The journal features original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability.

Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.