Has the external audit been conducted? If not, then things are pretty much on hold. Write a letter to urge the editor.

(0) 讚！ | 星空

I'd like to ask, it has been almost a month since the submission was in the "Decision in Process" status. Is this going to be rejected, or is it still in the review process? Why has it been in this situation for a whole month if it's going to be rejected?

(0) 讚！ | 科研菜鸡111

4.18 stj
7.8 major
7.23 minor
8.6 rrc
8.26 accept
In the past four months, the reviewers' comments were very constructive and the review process was fast. However, the editorial process was a bit slow. Overall, the journal is still good.

(0) 讚！ | 星空

Hello, how are you doing now? How long will Stj take? It's been several days for me too.

(0) 讚！ | 星空

Hello, hello, I would like to ask, is it normal for my submission to be in "submitted to journal" status for a week?

(0) 讚！ | 霖霖

Posted on November 1, 2022, and major revisions on December 5, 2022. The opinions of the two reviewers were very positive, just some minor issues needed to be addressed. The article was revised and submitted before the Lunar New Year on January 15, 2022, and directly accepted on January 31, 2022. This journal focuses on the taste of food and articles related to food chemistry are not suitable for submission. It feels like there may be more articles in the future about chefs and cooking methods. Currently, most food journals mainly cover food chemistry, with very few professional journals focusing on the interaction between food, chefs, and culture. Food Quality and Preference could be considered one, and the latest Food and Human Research may also be included. Apart from these, there are very few. This journal fills a gap in the field and has great potential for the future. The editor's response was fast, as the article was accepted by RRC in the afternoon after being submitted in the morning. I can continue submitting suitable articles in the future.

(0) 讚！ | 科研小陈努力