Default: LWT - Food Science and Technology

ISSN: 0023-6438

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LWT - Food Science and Technology Q1 Unclaimed

Academic Press Inc. United States
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LWT - Food Science and Technology is a journal indexed in SJR in Food Science with an H index of 123. It has a price of 2333 €. It has an SJR impact factor of 1,313 and it has a best quartile of Q1. It is published in English.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

WOS Scopus
Categories: Food Science (Q1)

2333 €

Gold OA


Green OA

0 €

Non OA


LWT - Food Science and Technology


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)



Best articles

A comparative quality study of saffron constituents through HPLC and HPTLC methods followed by isolation of crocins and picrocrocin

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A study of polymorphism in milk proteins from local and imported dairy sheep in Australia by capillary electrophoresis

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Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins

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Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume, Canavalia ensiformis (L.) DC: Effect of traditional processing methods

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Application of effective diffusivity approach for the moisture content prediction of tortilla chips during baking

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Assessing the quality of mechanically and manually recovered chicken meat

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Baby purees elaborated with andean crops. Influence of germination and oils in physico-chemical and sensory characteristics

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Book Review

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Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus

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Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

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Characterization of edible gum cordia film: Effects of beeswax

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Chemical and sensory effects of glass and laminated carton packages on fruit juice products - Still a controversial topic

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Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil

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Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

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Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment

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Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

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Comparative impact of thermal and high isostatic pressure inactivation of gram-negative microorganisms on the endotoxic potential of reconstituted powder milk

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Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici)

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Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid

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D- and Z-values of microflora in tuna mince during moist- and dry-heating

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Dairy processing: improving quality

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Delignification and fruit juice clarification properties of alginate-chitosan-immobilized ligninolytic cocktail

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Determination of the Glass Transition Temperature of Food Polymers Using Low Field NMR

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Effect of corona discharge plasma jet treatment on the degradation of aflatoxin B1 on glass slides and in spiked food commodities

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