Repository policy

The Journal of Food Science and Gastronomy adheres to an open access policy and promotes transparency and visibility of research findings. Therefore, it allows and encourages the deposition of articles in institutional or author-chosen repositories, as well as in the journal's official repository, in accordance with the services provided by Dulcinea and Sherpa/Romeo, platforms that offer information on open access policies of scientific journals and publishers. In this sense, the journal has applied for inclusion in Sherpa/Romeo and Dulcinea.
Authors are authorized to deposit the accepted version of their manuscript (postprint) in institutional, thematic, or personal repositories. No embargo period is required. The final published version must be cited, and the DOI of the article should be provided. The final published version (publisher's PDF) can be deposited in the publisher's official repository, as well as in thematic repositories recognized by Sherpa/Romeo and other compatible databases. This version may only be used for non-commercial purposes.
Published articles are under a Creative Commons (CC BY-NC-SA 4.0) license, allowing the sharing, distribution, and reproduction of the material with appropriate attribution. The journal maintains an open access institutional repository, ensuring the long-term preservation and availability of the published content. In all cases, explicit acknowledgment of the Journal of Food Science and Gastronomy as the primary source must be included.