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Eye is a monthly peer-reviewed medical journal covering ophthalmology. It was established in 1881 as the Transactions of the Ophthalmological Societies of the United Kingdom, obtaining its current name in 1987. [1] It is published by Springer Nature and is the official journal of the Royal College of Ophthalmologists.
the authors disclose the existence of the preprint at submission (e.g. in the cover letter) once an article is published, the preprint should link to the published version (typically via DOI ) the preprint should not have been formally peer reviewed
The ICMJE recommendations (full title, "Recommendations for the Conduct, Reporting, Editing, and Publication of Scholarly Work in Medical Journals") are a set of guidelines produced by the International Committee of Medical Journal Editors for standardising the ethics, preparation and formatting of manuscripts submitted to biomedical journals for publication. [1]
The journal was established in 1923 as Acta Ophthalmologica (ISSN 0001-639X) and published bimonthly.It was renamed in 1995 as Acta Ophthalmologica Scandinavica (print: ISSN 1395-3907, online: ISSN 1600-0420) and returned to its original title in 2008, when the publication frequency was increased to 8 per year.
JAMA Ophthalmology (formerly Archives of Ophthalmology) is a monthly peer-reviewed medical journal covering all aspects of ophthalmology. The editor-in-chief is Neil M. Bressler (Johns Hopkins School of Medicine). It is published by the American Medical Association, [1] with which it has been affiliated since 1929. [2] [3]
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Most publishers permit self-archiving of the postprint version of the author's own chapter (if contributed to only one chapter) or 10% of the total book (if contributed to multiple chapters). [3] The notable exception is Elsevier, which is the largest publisher to not permit chapter archiving under any circumstances.
According to new research recently published in the journal Nutrients, as of 2021, people still reported limiting their egg consumption due to the cholesterol content of eggs.