The term Open Access (OA) was introduced collectively by:
Their common ground is referred as the 'BBB' definition, which defines Open Access to peer-reviewed research literature as-
'Freely available literatures on the public internet, permitting any users to read, download or copy and use them for any other lawful purpose, without financial, legal, or technical barriers other than those inseparable from gaining access to the internet itself.'
Open access is a new cohort in digital publishing arena where the author's intrinsic merit of research and scholarly contributions is made available online without any specific charges.
Authors, editors and readers please note that all manuscripts published in Archives of Food and Nutritional Science are under Creative Commons Attribution License (CC-BY), providing immediate and permanent access for free to all types of original works. The license grants copyrights to the author concerned and make the articles available for their distribution. Everyone can use the manuscripts in productive way for the benefits of the society. However the authors are requested to maintain the citation to the original source.
Open Access methodology enables easy access to any published literature through electronic copies for all the scientists around the world. The full text of Open Access publications can be freely read over the public internet, as the publishing is funded through means other than subscriptions.
Open Access for the scholarly publications has opened a new avenue in the field of learning and experience. It helps the authors of scholarly journal articles write to create an impact and attract wider audience.
Open Access is a medium to provide an opportunity for the improvement of scientific quality assurance by not only being fully compatible with traditional peer review, but also enabling public, collaborative or community peer review.
Open Access allows interactive discussions and reviews by being open to all interested members of the scientific community and the public. Open Access also gives reviewers unlimited access to relevant publications across different scientific disciplines thus, facilitating quality improvement of scientific publications.
Archives of Food and Nutritional Science allows everyone using our scholarly journals to copy, distribute and transmit the work freely without any financial or legal barrier.
Authors can learn from the previous researches and line-up innovative extension to the past scholarly published works.
Authors can also use the available information for viable and marketable purposes; however it is their ethical responsibility to cite the original creator and composer of the work.
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