Preparing for NSIJ

Prepare research for a multidisciplinary, multilingual journal.

01

Choose the appropriate section

Every submission should identify a primary NSIJ disciplinary section. Interdisciplinary work may also identify relevant secondary subject areas.

Explore all nine sections →
02

Publication languages

NSIJ accepts scholarly work in English, French, Spanish, Portuguese, Modern Standard Arabic, Mandarin Chinese, Hindi, German and Russian.

Non-English publications should include clear English discovery metadata, including an English title, abstract and keywords.

03

Manuscript preparation

Submissions should follow the scholarly conventions of their discipline and clearly state the research question, methods or approach, evidence, findings and implications where applicable.

  • Descriptive and accurate title
  • Author names and affiliations
  • Structured or appropriate abstract
  • Keywords
  • Clear research methodology or scholarly approach
  • Results/findings where applicable
  • Discussion and conclusions
  • Complete and consistent references
  • Ethics and conflict disclosures where relevant
04

Research and publication ethics

Authors remain responsible for the originality, accuracy, ethical compliance and integrity of submitted work.

Read NSIJ policies →
05

Submission and editorial workflow

  1. Submit through the NSIJ pathway in RQL.
  2. Administrative and scope screening.
  3. Section-editor assessment.
  4. Independent peer review where applicable.
  5. Revision and editorial decision.
  6. Acceptance and publication-fee/waiver process.
  7. Production and public publication.

There is no submission fee or peer-review fee. Publication charges are considered only after editorial acceptance.

06

Optional scholarly media

Authors may extend the communication of accepted research through academic posters, audio abstracts and video abstracts. Optional media services do not influence peer review or editorial decisions.

Ready to begin?

Submit your research to NSIJ.

Begin submission →