Default: LWT - Food Science and Technology

ISSN: 0023-6438

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LWT - Food Science and Technology Q1 Unclaimed

Academic Press 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 172. 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. It has an SJR impact factor of 1,313.

LWT - Food Science and Technology focuses its scope in these topics and keywords: freshcut, camel, dioxide, evolution, disinfectant, probiotic, modified, whisky, effect, drying, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1)

2333 €

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0 €

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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)




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Aims and Scope

freshcut, camel, dioxide, evolution, disinfectant, probiotic, modified, whisky, effect, drying, spray, acid, spp, biodegradable, carotenoidsinvitro, characterisation, bioavailabilitycomparative, bifidobacterial, atmosphere, attributes, bachus, bacteria, baked, banana, beans, beefy,

Best articles by citations

Ice cream, 6th edition

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Effects of hydrolysed fish muscle on intermediate process variables during twin-screw extrusion of rice flour

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Effects of endosperm hardness and extrusion temperature on properties of products obtained with grits from two commercial maize cultivars

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

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The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth

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Fermented beverage production, 2nd Edition

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

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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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Effect of pulsed ultraviolet light on quality of sliced ham

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The microstructure of almond (Prunus dulcis (Mill.) D.A.Webb cv. 'Nonpareil') cotyledon

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Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

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

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Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

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Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature

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Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts

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Effect of different denaturating methods on lipid-protein complex formation

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In situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization

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

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Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects

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Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

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In vitro evaluation of antileukemic activity of 17 commonly used fruits and vegetables in Taiwan

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

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Sensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris)

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Lipid composition and vitamin E concentration in cockerel meat

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