A boom in manuscript submissions

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-11-12 DOI:10.1111/1750-3841.17469
Rich Hartel
{"title":"A boom in manuscript submissions","authors":"Rich Hartel","doi":"10.1111/1750-3841.17469","DOIUrl":null,"url":null,"abstract":"<p>It is not uncommon for manuscript submission levels to vary depending on external circumstances. For example, during the Covid pandemic, submissions increased significantly as researchers cleared out their unpublished data. That was followed by a small dip in submissions last year, again related to the pandemic—perhaps due to a time lag between renewal of experimentation and publication.</p><p>We are now out of that dip and have seen a startling increase in submissions over the past year, to the point where all of our editors are maxed out. Many of our Associate Editors (AEs) have over 10 manuscripts in their system at the moment, beyond anyone's expectations.</p><p>For historical perspective, the table shows the submission trends since 2015. There was a general, slow increase and then a plateau between 2015 and 2019. During Covid, starting in 2020, everyone was writing up old research and new reviews as a means of keeping busy, so submissions trended upward. But then in 2022, we had a “Covid dip,” perhaps because researchers were once more getting back into the lab to generate data and not necessarily writing as much. The number of submissions rose last year, to 1941, about where we were in 2016. There was an average of five manuscripts submitted per day last year. As of September 5, this year, we already have 1952 submissions, with an average daily rate of 7.8. At this pace, we expect to see a record number of submissions, even above the Covid years. If submissions continue at this rate, we project over 2800 manuscript submissions this year.\n\n </p><p>We are scratching our head trying to understand what is driving this increase. It is not just us, though; many journals are seeing this increase. We hear that other publishers and journals are seeing an increase in submissions of 18%–20%. Our increase will likely be greater than that, maybe as much 35% over the 2023 submissions (and still 6% greater than our boom year in 2021).</p><p>One of our contacts postulated that this spike could be the result of authors choosing to publish in journals long known to uphold high standards of research integrity, such as society journals. They stated that authors appear to be moving away from Frontiers, MDPI, the former Hindawi journals, and other born-OA publishers who were hit hard by paper mills, AI-generated, and poorly reviewed papers.</p><p>What this boom has meant to us is that the entire editorial staff is overwhelmed. The Scientific Editors (SEs) have many more papers to assign, to the same AEs, who are all overloaded. Finding reviewers for all these submissions requires an ever-expanding pool of willing reviewers. In response to this surge in submissions, we have recently added one new SE and five new AEs. We will be evaluating candidates for Editorial Board (EB) members-at-large as we close out the year, with hopes of adding up to 10 new people, selected based on all the factors discussed in my March and April editorials. Specifically, we will be seeking to enhance our diversity while maintaining the necessary expertise.</p><p>If you are a good candidate to join the EB, or know of someone who would be, please contact me at <span>[email protected]</span> by early December so we can add names to our pool of candidates. We will be evaluating all candidates, whether self-nominated or nominated by someone else, with a January start date in mind.</p><p></p><p>Sincerely,</p><p>Rich Hartel, PhD</p><p>Editor in Chief, <i>Journal of Food</i></p><p><i>Science</i></p><p>Professor, University of</p><p>Wisconsin–Madison</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"6789-6790"},"PeriodicalIF":3.2000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17469","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17469","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

It is not uncommon for manuscript submission levels to vary depending on external circumstances. For example, during the Covid pandemic, submissions increased significantly as researchers cleared out their unpublished data. That was followed by a small dip in submissions last year, again related to the pandemic—perhaps due to a time lag between renewal of experimentation and publication.

We are now out of that dip and have seen a startling increase in submissions over the past year, to the point where all of our editors are maxed out. Many of our Associate Editors (AEs) have over 10 manuscripts in their system at the moment, beyond anyone's expectations.

For historical perspective, the table shows the submission trends since 2015. There was a general, slow increase and then a plateau between 2015 and 2019. During Covid, starting in 2020, everyone was writing up old research and new reviews as a means of keeping busy, so submissions trended upward. But then in 2022, we had a “Covid dip,” perhaps because researchers were once more getting back into the lab to generate data and not necessarily writing as much. The number of submissions rose last year, to 1941, about where we were in 2016. There was an average of five manuscripts submitted per day last year. As of September 5, this year, we already have 1952 submissions, with an average daily rate of 7.8. At this pace, we expect to see a record number of submissions, even above the Covid years. If submissions continue at this rate, we project over 2800 manuscript submissions this year.

We are scratching our head trying to understand what is driving this increase. It is not just us, though; many journals are seeing this increase. We hear that other publishers and journals are seeing an increase in submissions of 18%–20%. Our increase will likely be greater than that, maybe as much 35% over the 2023 submissions (and still 6% greater than our boom year in 2021).

One of our contacts postulated that this spike could be the result of authors choosing to publish in journals long known to uphold high standards of research integrity, such as society journals. They stated that authors appear to be moving away from Frontiers, MDPI, the former Hindawi journals, and other born-OA publishers who were hit hard by paper mills, AI-generated, and poorly reviewed papers.

What this boom has meant to us is that the entire editorial staff is overwhelmed. The Scientific Editors (SEs) have many more papers to assign, to the same AEs, who are all overloaded. Finding reviewers for all these submissions requires an ever-expanding pool of willing reviewers. In response to this surge in submissions, we have recently added one new SE and five new AEs. We will be evaluating candidates for Editorial Board (EB) members-at-large as we close out the year, with hopes of adding up to 10 new people, selected based on all the factors discussed in my March and April editorials. Specifically, we will be seeking to enhance our diversity while maintaining the necessary expertise.

If you are a good candidate to join the EB, or know of someone who would be, please contact me at [email protected] by early December so we can add names to our pool of candidates. We will be evaluating all candidates, whether self-nominated or nominated by someone else, with a January start date in mind.

Sincerely,

Rich Hartel, PhD

Editor in Chief, Journal of Food

Science

Professor, University of

Wisconsin–Madison

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
投稿量激增。
稿件投稿量受外部环境影响而变化的情况并不少见。例如,在Covid大流行期间,由于研究人员清理了未发表的数据,投稿量大幅增加。随后,去年的投稿量出现了小幅下滑,这也与大流行有关--也许是由于实验更新与发表之间存在时滞。目前,我们的许多副编辑(AE)的系统中都有超过 10 篇稿件,超出了所有人的预期。从历史角度来看,下表显示了自 2015 年以来的投稿趋势。2015年至2019年期间,投稿量总体呈缓慢上升趋势,随后趋于平稳。在科维德期间,从2020年开始,每个人都在撰写旧研究和新评论,以此来保持忙碌,因此投稿呈上升趋势。但到了2022年,我们迎来了 "Covid低谷",这或许是因为研究人员再次回到实验室生成数据,不一定写那么多文章了。去年,投稿数量有所上升,达到1941篇,与2016年差不多。去年平均每天投稿五篇。截至今年9月5日,我们已经有1952篇投稿,平均每天7.8篇。按照这个速度,我们有望看到创纪录的投稿数量,甚至超过科维德年。如果继续保持这样的投稿速度,我们预计今年的投稿量将超过 2800 篇。 我们挠破脑袋也想不明白是什么推动了这一增长。不过,不仅仅是我们,很多期刊都出现了这种增长。我们听说其他出版商和期刊的投稿量增长了 18%-20%。我们的增幅可能比这更大,可能比2023年的投稿量高出35%(比2021年的景气年仍高出6%)。我们的一位联系人推测,这种飙升可能是作者选择在长期以来一直坚持高标准研究诚信的期刊上发表论文的结果,比如学会期刊。他们表示,作者似乎正在远离Frontiers、MDPI、前Hindawi期刊和其他天生的OA出版商,这些出版商受到了论文加工厂、人工智能生成的论文和差评论文的严重打击。科学编辑(SE)需要分配更多的论文给同样的AE,而他们的工作量都超负荷了。要为所有这些投稿找到审稿人,就需要不断扩大有意愿的审稿人队伍。为了应对投稿量的激增,我们最近新增了一位 SE 和五位 AE。在今年年底,我们将对编辑委员会(EB)无任所成员的候选人进行评估,希望根据我在三月份和四月份的社论中讨论的所有因素,最多增加 10 名新成员。如果您是加入 EB 的合适人选,或知道有合适人选,请在 12 月初之前通过 [email protected] 与我联系,以便我们将候选人名单添加到我们的候选人名单库中。我们将对所有候选人进行评估,无论是自荐还是由他人提名,我们都将以一月份的入职日期为目标。诚挚地,里奇-哈特尔(Rich Hartel)博士《食品科学杂志》主编威斯康星大学麦迪逊分校教授
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
期刊最新文献
Plant-based mince texture: A review of the sensory literature with view to informing new product development. Preparation of functional supplement powder using nanoliposome-containing marine bioactive compounds. Trypsin from digestive tract of harpiosquillid mantis shrimp: Molecular characteristics and the inhibition by chitooligosaccharide and its catechin conjugate. Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice. A nonlinear association between total selenium intake and blood selenium concentration: An analysis based on the National Health and Nutrition Examination Survey 2011-2018.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1