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International Journal of Gastronomy and Food Science Template

Write in a clean editor, then format for International Journal of Gastronomy and Food Science in one click — DocuGuru applies the official Elsevier template with author–year references and exports a submission-ready PDF plus the editable LaTeX source. Free to start.

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About the International Journal of Gastronomy and Food Science format

International Journal of Gastronomy and Food Science is a peer-reviewed journal published by Elsevier, covering Culinary Culture and Tourism, Sensory Analysis and Statistical Methods, Meat and Animal Product Quality.

PublisherElsevier
Reference styleAuthor–year (Harvard)
Author–year — (Smith, 2023) in the text
Smith, A., Jones, B. and Lee, C. (2023) 'A representative article title', International Journal of Gastronomy and Food Science, 12(3), pp. 45–58.

Formats any DOI in International Journal of Gastronomy and Food Science style. No sign-up.

Publishes research inCulinary Culture and Tourism Sensory Analysis and Statistical Methods Meat and Animal Product Quality Organic Food and Agriculture Biochemical Analysis and Sensing Techniques
ISSN1878-450X
Citation impact (2-yr)3.21
h-index58
i10-index616
Total citations21,567
Article processing charge$2,990
Top institutions publishing hereUniversity of Oxford
Journal websitewww.journals.elsevier.com
You getA submission-ready PDF and the editable LaTeX source — ready to submit.

Papers published in International Journal of Gastronomy and Food Science per year

10
2014
7
2015
20
2016
33
2017
43
2018
50
2019
95
2020
159
2021
186
2022
202
2023
225
2024
301
2025

Citation impact of International Journal of Gastronomy and Food Science by publication year

321
2014
474
2015
768
2016
1.2K
2017
1.1K
2018
1.5K
2019
3K
2020
3.7K
2021
3.3K
2022
2.5K
2023
1.5K
2024
610
2025

Citations each year’s papers have accumulated so far — the most recent years are still building up.

Most-cited papers in International Journal of Gastronomy and Food Science

Sous vide cooking: A review

D. Baldwin · 1 Jan 2012

Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over doneness and texture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide…

597 citations Cite SaveGo to paper →
A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes

Adriana Diaz Toni Fabbri, Guy A. Crosby · 24 Nov 2015

Vegetables and legumes represent one of the most important components of the human diet. Being informed about their characteristics can improve the health benefits, helping to reduce the risk of cardiovascular disease, type II diabetes and some cancers. Recent studies have demonstrated that the method of preparation and cooking can improve the nutrition quality of…

328 citations Cite SaveGo to paper →

International Journal of Gastronomy and Food Science template — frequently asked questions

How do I write a paper in the International Journal of Gastronomy and Food Science format?
In DocuGuru you write your manuscript in a normal editor — no LaTeX setup required — and select the International Journal of Gastronomy and Food Science template. When you export, DocuGuru compiles the paper into the official Elsevier format and hands you a submission-ready PDF along with the editable LaTeX source.
What reference style does International Journal of Gastronomy and Food Science use?
International Journal of Gastronomy and Food Science uses Author–year (Harvard) references, shown as author–year markers such as (Smith, 2023) in the text. DocuGuru formats every in-text citation and the reference list in this exact style automatically. A reference appears like this: Smith, A., Jones, B. and Lee, C. (2023) 'A representative article title', International Journal of Gastronomy and Food Science, 12(3), pp. 45–58.
Do I need to know LaTeX to submit to International Journal of Gastronomy and Food Science?
No. DocuGuru generates the elsarticle LaTeX class and compiles the PDF for you in the background, so you get a Elsevier-ready International Journal of Gastronomy and Food Science document without writing any LaTeX. If you do want it, the LaTeX source is included in the export.
Can I import an existing draft into the International Journal of Gastronomy and Food Science template?
Yes. Paste or upload your current manuscript — Word, LaTeX, Markdown, or plain text — and DocuGuru reflows it into the International Journal of Gastronomy and Food Science format with correct headings, figures, tables, and author–year citations.
Who publishes International Journal of Gastronomy and Food Science?
International Journal of Gastronomy and Food Science is a multidisciplinary journal published by Elsevier. DocuGuru's International Journal of Gastronomy and Food Science template matches Elsevier's official submission format.
Can I export a submission-ready International Journal of Gastronomy and Food Science PDF?
Yes — DocuGuru produces a PDF built with the official International Journal of Gastronomy and Food Science template (the elsarticle class) that is ready to submit to Elsevier, together with the matching LaTeX source files.
How much does the International Journal of Gastronomy and Food Science template cost?
You can start writing in the International Journal of Gastronomy and Food Science template for free. Exporting the final submission-ready International Journal of Gastronomy and Food Science PDF and LaTeX source is part of DocuGuru's paid plans — see the app for current pricing.
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