Authors’ Rights
Authors retain the copyright for all articles published in Current Research in Nutrition and Food Science. This means that the intellectual property rights remain with the author(s), allowing them to control how their work is used while ensuring proper attribution is given.
Rights Granted to Third Parties
Authors grant permission to third parties to use their articles under the condition that the integrity of the work is maintained and that the authors, citation details, and the publisher are clearly identified. Any citation of the original work should include the title of the article, the authors’ names, and the name of our journal, Current Research in Nutrition and Food Science.
Publishing Rights
Authors retain all publishing rights to their work. By submitting their article to our journal, authors grant Current Research in Nutrition and Food Science a non-exclusive license to publish the article. This license includes the right to:
As an open-access journal, we adhere to the Creative Commons Attribution 4.0 International License. This license allows others to:
Conditions
Self-Archiving Policy
Authors are encouraged to deposit their articles in open-access repositories as preprints or post-publication versions. This policy promotes broader dissemination and access to research findings.
For more information on our self-archiving policy and how it aligns with other repositories, please consult Sherpa Romeo, where our journal’s policies are listed.
Additional Information
If you have any questions about our copyright, licensing, or self-archiving policies, please feel free to contact us. We are committed to supporting authors and ensuring that their work is shared and recognized appropriately.