verified SJR 0,453 · Q2 • database Scopus / SJR & Web of Science & DOAJ & Latindex indexed

United Kingdom · Taylor and Francis Ltd.

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CYTA - Journal of Food

CYTA - Journal of Food is a journal indexed in SJR in Food Science and Industrial and Manufacturing Engineering with an H index of 52. 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 0,453 and it has a best quartile of Q2. It is published in English, Spanish; Castilian. It has an SJR impact factor of 0,453.

ISSN: 1947-6337

Publisher: Taylor and Francis Ltd.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science verifiedDOAJ verifiedLatindex

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,453 Q2

H-index 52

Acceptance rate pie_chart

35%

Source Acceptance_Rate

Time to publication hourglass_top

13 weeks

Field Average_time_publication_weeks

Publication cost (APC) payments

765 € Open Access

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR Web of Science DOAJ Latindex

SJR Impact

0,453

H-index

Docs (year)

127

Docs 3y

211

Total refs

7653

Cites 3y

556

Citable 3y

211

Cites/Doc 2y

2.25

Ref/Doc

60.26

Immediate OA

765 €

Embargoed OA

NPD

Non OA / Submission

- €

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Best articles by citations

Caracterizacion de peliculas comestibles a base de extractos pecticos y aceite esencial de limon Mexicano

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

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

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

Determination of phycobiliproteins by constant-wavelength synchronous spectrofluorimetry method in red algae

Cuantificacion de fitoesteroles en residuos industriales derivados de la molienda humeda de maizQuantification of phytosterols in byproducts of the corn wet milling

Conjugated linoleic acid content in selected Mexican beef and dairy products

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

Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de acidos grasos de los chocolates mas consumidos en Turquia

Chemical composition and physicochemical properties of shiitake mushroom and high fiber products Composicion quimica y propiedades fisico-quimicas del hongo shiitake y de productos con alto contenido de fibra

Characterization of protease activities in a crude extract of germinated cacao

Changes in a-, beta-, gamma- and d-tocopherol contents of mostly consumed vegetable oils during refining process

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Caracterizacion fisica y quimica de maiz de calidad proteinica mejorada Physical and chemical characterization of quality protein maize

Acumulacion de selenio en setas silvestres comestibles: captacion y toxicidad Selenium accumulation in wild edible mushrooms: uptake and toxicity

Caracterizacion de levadurasDebaryomyces hanseniipara el control biologico de la podredumbre azul del limon mexicano Characterization of yeastDebaryomyces hanseniifor the biological control of blue mold decay of Mexican lemon

Capacidad antioxidante de diferentes variedades de cebolla Antioxidant capacity of different onion cultivars

Cambios de calidad asociados a las condiciones de marinado de salmon (Salmo salar) y su evolucion durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Apoptotic effects of insect tea in HepG2 human hepatoma cells

Aplicacion industrial de los pulsos electricos de alto voltaje para la pasteurizacion de alimentos: revision de su viabilidad tecnica y comercial

Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators

Antioxidant characteristics ofDichrostachys glomerataspice extracts Caracteristicas antioxidantes de los extractos de la especiaDichrostachys glomerata

Antioxidant capacity and toxicological evaluation ofPterospartum tridentatumflower extracts

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenolicos totales en extractos de myrtus

FAQs

CYTA - Journal of Food has an SJR of 0,453 (best quartile Q2) in the CountryOfPapers database.

Immediate OA APC is 765 EUR.

The acceptance rate recorded for CYTA - Journal of Food is 35%.

CYTA - Journal of Food

Metrics

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Best articles by citations

FAQs

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