中文简介

《应用植物学与食品质量杂志》(JABFQ)是一本致力于植物学与植物食品质量应用研究的国际开放获取期刊。杂志的目的是提供一个平台,最近科学家传播领域的应用植物研究的结果如植物生理学和植物生态学,植物生物技术、植物育种和栽培,植物学期刊、植物营养、植物压力和阻力,植物微生物、植物分析(包括组学技术)和植物食品化学。在这些领域内，手稿应明确侧重于植物和植物质量方面，并根据最新的方法载有新的和创新的资料。作者应该清楚地陈述和评估他们的具体研究假设，并把他们的结果放在一个概念框架中。研究结果必须具有普遍性，不应具有纯粹的确证性质，也不应只具有局部意义。作者应充分讨论作品的新颖性和意义。JABFQ将只发表关于在新物种或品种上应用标准方法的文章，前提是对结果进行严格评估，并将其与已发表的研究相结合。强调与上述领域有关的纯农艺研究、描述食品加工技术或侧重于药物而非植物学方面的药用植物研究的论文不适合发表。

投稿网址：http://pub.jki.bund.de/index.php/JABFQ/login?source=%2Findex.php%2FJABFQ%2Fauthor%2Fsubmit%2F1

英文简介

The Journal of Applied Botany and Food Quality (JABFQ) is an international open access journal dedicated to applied research in botany and plant food quality. The aim of the journal is to provide a platform for scientists to disseminate recent results of applied plant research in the fields of e.g. plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry. Within these fields, manuscripts are expected to have a clear focus on botanical and plant quality aspects and to contain new and innovative information based on state-of-the-art methodologies.Authors should clearly state and evalsuate their specific research hypotheses and place their results into a conceptual framework. Research results must have general applications, should not be of a pure corroborative nature and should not be of only local significance. Novelty and significance of the work should be adequately discussed by the authors. JABFQ will publish articles on the application of a standard method on a new species or cultivar only, if the results are critically evalsuated and put into context to already published studies. Contributions which emphasize pure agronomic research related to the fields above and which describe food processing technologies or research on medical plants with a focus on pharmaceutical rather than on botanical aspects are unsuitable for publication.