Guidelines for Writing References
All references appearing in the text must be listed in the References, numbered consecutively with ordinal numbers of the references in round brackets, and only the number written in italic. References should preferably be recent, unless giving a review of the field, must reflect the topic of the manuscript and show the relevance to the journal. All titles in the references must be in English; if the original language is other than English, this information must be given in the brackets at the end of the reference (see examples below).
All methods used in the research and quoted in the manuscript must be cited. Each method must be cited separately, not several methods under the same reference number. The citation must contain the method number, its title, organization under which it was published, city and country of the organization's headquarters, and year of publication (see examples below).
Software name, version, manufacturer, and city and country or the manufacturer can be written in the text, in the brackets next to the software name, or in a reference (see example below).
Recommended style for writing references is according to ICMJE. All references need to be cited as in the following examples, and doi numbers must be included in all the references that have assigned a doi number:
1. Houbraken J, Frisvad JC, Samson RA. Fleming's penicillin producing strain is not Penicillium chrysogenum but
P. rubens. IMA Fungus. 2011;2:87–95.
2. Barboni T, Luro F, Chiaramonti N, Desjobert JM, Muselli A, Costa J. Volatile composition of hybrids Citrus
juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry. Food Chem.
Citing articles without doi numbers:
3. Pedisić S, Dragović-Uzelac V, Levaj B, Škevin D. Effect of maturity and geographical region on anthocyanin
content of sour cherries (Prunus cerasus var. marasca). Food Technol Biotechnol. 2010;48:86-93.
4. Boidron JN, Chatonnet P, Pons M. Effects of wood on aroma compounds of wine. Conn Vigne Vin.
Citing articles with more than 6 authors:
5. Čanadanović-Brunet JM, Ćetković GS, Djilas SM, Tumbas VT, Savatović SS, Mandić AI, et al. Radical
scavenging and antimicrobial activity of horsetail (Equisetum arvense L.) extracts. Int J Food Sci Technol.
Citing articles in the original language other than English:
6. Gan L, Zhang SH. Effect of Lycium barbarum polysaccharides on antitumor activity and immune function. Acta
Nutrim Sin. 2003;25:200–2 (in Chinese).
Citing articles published online ahead of print version:
7. Obranović M, Škevin D, Kraljić K, Pospišil M, Neđeral S, Blekić M, Putnik P. Influence of climate, variety and
production process on tocopherols, plastochromanol-8 and pigments in flaxseed oil. Food Technol Biotechnol.
8. Bull AT, editor. Microbial diversity and bioprospecting. Washington DC, USA: American Society for
Microbiology, ASM Publications; 2004.
9. Kieser T, Bibb MJ, Buttner MJ, Chatner KF, Hopwood DA. Practical Streptomyces genetics. Norwich, UK:
John Innes Foundation; 2000.
Citing chapter in a book:
10. Lane DJ. 16S/23S rRNA sequencing. In: Stackebrandt E, Goodfellow M, editors. Nucleic acid techniques in
bacterial systematics. Chichester, UK: John Wiley & Sons; 1991. pp. 115-75.
Citing a chapter in a book from a book series:
11. Kilmartin PA. Microoxidation in wine production. In: Taylor SL, editor. Advances in food and nutrition research,
vol. 61. Burlington, MA, USA: Academic Press; 2010. pp. 149-86.
12. Grivetti LE, Shapiro HY, editors. Chocolate, History, culture, and heritage. John Wiley & Sons, Inc.; 2009.
Available from: www.onlinelibrary.wiley.com/book/10.1002/9780470411315.
Citing guides, manuals:
13. SAS/STAT user's guide, v. 9.3. Cary, NC, USA: SAS Institute, Inc; 2011. Available from:
14. NIST/SEMATECH e-handbook of statistical methods. Gaithersburg, MD, USA: National Institute of
Standards and Technology (NIST), US Department of Commerce; 2012. Available from:
15. Fernandes MLM. Production of lipases by solid-state fermentation and their use in biocatalysis [PhD Thesis].
Paraná, Brazil: Federal University of Paraná; 2007 (in Portuguese).
16. Singer NS, Yamamoto S, Latella J. Protein product base. European patent EP 0250623 B1. 1990.
17. Otto R. Method for the production of lactic acid or a salt thereof by simultaneous saccharification and
fermentation of starch. US patent 0261285. 2008.
Citing symposiums, congresses, proceedings:
18. Leboš Pavunc A, Kos B, Beganović J, Gjuračić K, Šušković J. Selection of probiotic strains from Croatian
traditional fresh cheese. Book of Abstracts of the 5th Central European Congress of Food, Bratislava,
Slovakia; 2010. p. 176.
19. Brennan CS, Symons LJ, Tudorica CM. Low GI cereal foods: the role of dietary fibre and food structure. In:
Cauvain SP, Salmon SS, Young LS, editors. Using cereal science and technology for the benefit of
consumers: Proceedings of the 12th International ICC Cereal and Bread Congress; 2004 May 24-26;
Harrogate, UK. Sawston, UK: Woodhead Publishing; 2005. pp. 95-101.
Citing official methods:
20. AOAC Official Method 2003.08. Enumeration of Staphylococcus aureus in selected dairy foods. Rockville,
MD, USA: AOAC International; 2003.
21. ASTM D882-12. Standard test method for tensile properties of thin plastic sheeting. West Conshohocken, PA,
USA: ASTM International; 2012.
22. ISO 8586:2012. Sensory analysis – General guidelines for the selection, training and monitoring of selected
assessors and expert sensory assessors. Geneva, Switzerland: International Organization for Standardization
23. AACC Method 44-15.02. Moisture – air-oven methods. St. Paul, MN, USA: American Association of Cereal
Chemists (AACC) International; 2010.
Citing official methods in other languages than English:
24. Act on Animal Welfare No. 135. Zagreb, Croatia: Official Gazette of the Republic of Croatia; 2006 (in Croatian).
25. LST ISO 6885:2000. Animal and vegetable fats and oils. Determination of anisidine value. Vilnius, Lithuania: The
Lithuanian Standards Board; 2000 (in Lithuanian).
26. LST EN ISO 660:2009. Animal and vegetable fats and oils – Determination of acid value and acidity (ISO
660:2009). Vilnius, Lithuania: The Lithuanian Standards Board; 2009 (in Lithuanian).
27. European Food Safety Authority (EFSA). Analysis of the baseline survey on the prevalence of Listeria
monocytogenes in certain ready-to-eat foods in the EU, 2010-2011. Part A: Listeria monocytogenes prevalence
estimates. EFSA J. 2013;11(6):3241.
28. WHO Technical Report No. 940. Evaluation of certain food additives: 67th report of the Joint FAO/WHO Expert
Committee on Food Additives. Geneva, Switzerland: Food and Agriculture Organization of the United Nations and
World Health Organization (FAO/WHO); 2006. Available from: http://www.who.int/WHO_TRS_ 940.pdf.
29. STATISTICA, v. 12, StatSoft, Inc, Tulsa, OK, USA; 2012. Available from: http://www.statsoft.com.
30. Clustal W, v. 2.1. Dublin, Ireland: UCD Conway Institute of Biomolecular and Biomedical Research; 2014.
Available from: http://www.clustal.org.
31. NIST/EPA/NIH Mass Spectral Library, NIST 14, v. 2.2g. Gaithersburg, MD, USA: National Institute of
Standards and Technology; 2013. Available from: http://www.nist.gov/srd/nist1a.cfm#.
32. GenBank®. Bethesda, MD, USA: National Center for Biotechnology Information (NCBI), US National Library of
Medicine; 2015. Available from: http://www.ncbi.nlm.nih.gov/.
33. Resources to Reserves 2013 – Oil, gas and coal technologies for the energy markets of the future. Paris,
France: International Energy Agency (IEA); 2013. Available from: http://www.iea.org.
34. BRENDA, The Comprehensive Enzyme Information System. Braunschweig, Germany: Institute of Biochemistry
and Bioinformatics, Technical University of Braunschweig: 2014. Available from: http://www.brenda-enzymes.info/.
35. MetaCyc Metabolic Pathway Database. Menlo Park, CA, USA: SRI International. Available from:
Citing electronic material, websites:
36. Meier U. Growth stages of mono- and dicotyledonous plants. 2001. Available from:
37. Global opportunities for whey and lactose ingredients 2010-2014. 3ABC – 3A Business Consulting. Available
38. Huntrods D. Carrot profile. Agricultural Marketing Resource Center (AgMRC). Ames, IA, USA: Iowa State
University; 2013. Available from: http://www.agmrc.org.
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