ISSN: 1947-6337

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CYTA - Journal of Food Q2 Unclaimed

Taylor and Francis Ltd. United Kingdom

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CYTA - Journal of Food is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 45. It is an CC BY-NC Journal with a Single blind Peer Review review system, and It has a price of 765 €. The scope of the journal is focused on nutrition, food engineering, food processing, food microbiology, food biotechnology. It has an SJR impact factor of 0,51 and it has a best quartile of Q2. It is published in English, Spanish; Castilian. It has an SJR impact factor of 0,51.

Type: Journal

Type of Copyright: CC BY-NC

Languages: English, Spanish; Castilian

Open Access Policy: Open Access

Type of publications:

Publication frecuency: -

Categories: Chemical Engineering (miscellaneous) (Q2) Chemistry (miscellaneous) (Q2) Food Science (Q2) Industrial and Manufacturing Engineering (Q2)

Price

765 €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

0,51

SJR Impact factor

45

H Index

82

Total Docs (Last Year)

219

Total Docs (3 years)

4065

Total Refs

626

Total Cites (3 years)

219

Citable Docs (3 years)

2.47

Cites/Doc (2 years)

49.57

Ref/Doc

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Journal of Texture Studies Q2
Journal of Food Science and Technology Q2
International Journal of Food Properties Q2
Plant Foods for Human Nutrition Q2
Bioscience of Microbiota, Food and Health Q2

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Aims and Scope

Nutrition Food engineering Food processing Food microbiology Food biotechnology

Best articles by citations

Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch

Conjugated linoleic acid content in selected Mexican beef and dairy products

In vitrocytoprotection of modified casein hydrolysates by plastein reaction on rat hepatocyte cells

Gels of ferulated arabinoxylans extracted from nixtamalized and non-nixtamalized maize bran: rheological and structural characteristics

Microbiological characterization of Picholine variety olives and analysis of olive oil produced in traditional oil mills in Morocco

Polymerization of phenolic compounds by polyphenol oxidase from bell pepper with increase in their antioxidant capacity

Compuestos fenolicos y actividad antioxidante de cascara de uva (Vitis viniferaL.) de mesa cultivada en el noroeste de Mexico Phenolic compounds and antioxidant activity of table grape (Vitis viniferaL.) skin from northwest Mexico

Microbiological quality and antimicrobial resistance ofEscherichia coliandStaphylococcus aureusisolated from conventional and organic "Arzua-Ulloa" cheese

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar Proteolisis de derivados de langostino (Peaneus monodon) de Madagascar

Potential of plantain peels flour (Musa paradisiacaL.) as a source of dietary fiber and antioxidant compound

Oil production from sardine (Sardinops sagax caerulea) Produccion de aceite a partir de sardina (Sardinops sagax caerulea

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Pressurized hot water extraction and chemometric fingerprinting of flavonoids from Bidens pilosa by UPLC-tandem mass spectrometry

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Development of a new strategy based on the application of phytoregulators to induce phenolic acids in olive fruits

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

White-spot syndrome virus diagnostics in frozen shrimp stocks imported to Mexico

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Determining the minimum drying time of gummy confections based on their mechanical properties

Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434