Instructions for authors
Flavour is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition. The journal publishes articles from all relevant disciplines including neuroscience, genetics, food chemistry, sensory science, psychology and philosophy.
Each article type published by Flavour follows a specific format, as detailed in the corresponding instructions for authors; please choose an article type from the list on the left to view the instructions for authors.
The instructions for authors includes information about preparing a manuscript for submission to Flavour, criteria for publication and the online submission process. Other relevant information about the journal's policies, the refereeing process and so on can be found in 'About this journal'.
Flavour publishes the following article types:
We use plagiarism detection
This journal is a member of, and subscribes to the principles of, the Committee on Publication Ethics (COPE).
Authors and referees are asked to declare any competing interests.
Copyright rests with the authors. For more information on copyright of articles, see our publisher's copyright and license policy.