Reviewer Discount

Reviewer Discount on Open Access Charges

Reviewers are the backbone of scholarly publishing, ensuring the quality, validity, and impact of research. Their time, expertise, and dedication directly contribute to maintaining the high standards of the Research on Engineering Structures and Materials (RESM) journal. However, while authors receive recognition for their published work, reviewers often remain behind the scenes. To express our gratitude for their invaluable contributions, we offer a Reviewer Discount System that allows reviewers to benefit from their efforts when submitting their own work as a part of the Reviewer Appreciation Program.

How the Reviewer Discount Works

Reviewers earn discounts on the Open Access Charges (OAC) for their contributions. This discount can be accumulated and applied when submitting their own manuscripts to RESM.

Rules and Conditions:

  • Earn Discounts: Reviewers receive a 5% OAC discount for each manuscript they review.
  • Accumulate Discounts: Discounts can be accumulated over multiple reviews.
  • Minimum Requirement: A minimum of 35% discount is required to redeem the benefit.
  • Validity Period: Discounts remain valid for two years from the review date. Any discount older than two years will expire and no longer be usable.
  • Complete Review Participation: To qualify for the discount, reviewers must participate in all rounds of the submission process.
  • Editorial Approval: Only review reports that are accepted by the Editors will be considered for the discount.
  • Quality of Reviews: Reports that lack in-depth analysis or fail to provide valuable insights for improving the manuscript will not be eligible for the discount.
  • Effective Date: The reviewer discount applies only to reviews completed after February 2025, as the OAC system was introduced at that time. Reviews conducted before this date are not eligible for discounts.

This initiative ensures that reviewers receive tangible benefits for their contributions, reinforcing their vital role in the scientific community.

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