Home›Search›Revista de Gastronomia y Cocina

Revista de Gastronomia y Cocina

Asociación de Chefs del Ecuador · Ecuador · Est. 2022

eISSN2953-6480

✓ DOAJ✓ Open Access

/ 100

High Risk

Score Breakdown

✓ DOAJ Verified+15

Total15

Aims & Scope

Revista de Gastronomía y Cocina (ISSN 2953-6480) es una revista académica de acceso abierto que publica investigación original, revisiones bibliográficas, y artículos de divulgación científica en español, de temas culinarios y gastronómicos con énfasis en América Latina como área de estudio.

General Information

Country / RegionEcuador

Primary LanguageSpanish

1st Year Published2022

Frequencybianual

StatusActive

Total Publications—

Visit Journal Website

Submission Info

Peer ReviewDouble anonymous peer review

Review Time—

Acceptance Rate—

OA LicenseCC BY

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

Internet Archive

Think.Check.Submit Compliance

thinkchecksubmit.org

10/12 · 83%

✅

Do you know the journal / publisher?

Asociación de Chefs del Ecuador

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

2953-6480

✅

Indexed in a trusted database?

DOAJ

✅

Peer review process documented?

Double anonymous peer review

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

✅

Long-term digital preservation?

Internet Archive

✅

Plagiarism detection in place?

Yes

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

Spanish

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Subject Classification

Research Topics (OpenAlex)

Food, Nutrition, and Cultural PracticesCulinary Culture and TourismAgricultural and Food Production StudiesBusiness, Innovation, and EconomyWine Industry and TourismMicrobial Metabolites in Food BiotechnologyDiverse Applied Research StudiesEnvironmental and Ecological StudiesSocial impacts of COVID-19Seaweed-derived Bioactive Compounds