First Look on SSRN
First Look on SSRN is a place where journals identify and share content of interest prior to publication. First Look is a partnership between SSRN and some of the world’s most influential journals to provide rapid, early, and open access to evolving scholarly research. The early stage research shared can include preprints, accepted papers and papers under consideration.
First Look is a great opportunity for journals and their authors to share groundbreaking research with the world before anyone else. Researchers increasingly want to share their work early and widely, and First Look gives journals the opportunity to help authors do just that. When a journal has a First Look they are providing a seamless service to submitting authors who want to share a preprint version of their papers. With one click during the submission process to the journal, authors choose to post a preprint version of their paper on SSRN where it is curated and disseminated through SSRN's established and expansive research communities.
First Look offers both branded and non-branded services for journals. Branded First Looks have a journal homepage where all preprints associated with the journal will be posted. These preprints will also have the journal’s branding on their abstract pages. Non-branded First Looks allow authors to post their content as standard preprint in the SSRN general corpus. Both types of First Looks offer the same seamless submission process for authors.
For general questions about First Looks on SSRN visit the SSRN FAQ page.
For more details or questions, please contact Alex Brennan, Content Growth Manager
View the First Look participants in this network:
Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel and have a clear connection to the microbiology of foods or food production environments. The microbiological aspects of all stages of food production, from pre- to post-harvest and throughout processing and preparation, are of interest. Studies should be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.
Food Structure is the premier international forum devoted to the publication of high-quality articles related to food structure and functionality. All articles must highlight the significance of the research findings for the food science community and/or industry.