ISSN: 0023-6438
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LWT - Food Science and Technology Q1 Unclaimed
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: -
2333 €
Inmediate OANPD
Embargoed OA0 €
Non OAMetrics
1,313
SJR Impact factor172
H Index1327
Total Docs (Last Year)5223
Total Docs (3 years)60349
Total Refs37389
Total Cites (3 years)5213
Citable Docs (3 years)6.95
Cites/Doc (2 years)45.48
Ref/DocOther journals with similar parameters
Nature Sustainability Q1
Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Food Hydrocolloids Q1
Global Food Security Q1
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Aims and Scope
Best articles by citations
Ice cream, 6th edition
View moreEffects of hydrolysed fish muscle on intermediate process variables during twin-screw extrusion of rice flour
View moreEffects of endosperm hardness and extrusion temperature on properties of products obtained with grits from two commercial maize cultivars
View moreChemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour
View moreThe rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth
View moreFermented beverage production, 2nd Edition
View moreApplication of effective diffusivity approach for the moisture content prediction of tortilla chips during baking
View moreBaby purees elaborated with andean crops. Influence of germination and oils in physico-chemical and sensory characteristics
View moreEffect of pulsed ultraviolet light on quality of sliced ham
View moreThe microstructure of almond (Prunus dulcis (Mill.) D.A.Webb cv. 'Nonpareil') cotyledon
View moreQuality protein maize (Zea mays L.) tempeh flour through solid state fermentation process
View moreD- and Z-values of microflora in tuna mince during moist- and dry-heating
View moreRapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review
View moreEffect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature
View moreSystematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts
View moreEffect of different denaturating methods on lipid-protein complex formation
View moreIn situ solid phase extraction of lipids from spray-dried egg yolk by ethanol with subsequent removal of triacylglycerols by cold temperature crystallization
View moreA comparative quality study of saffron constituents through HPLC and HPTLC methods followed by isolation of crocins and picrocrocin
View moreQuality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects
View moreSecond-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures
View moreIn vitro evaluation of antileukemic activity of 17 commonly used fruits and vegetables in Taiwan
View moreDetermination of the Glass Transition Temperature of Food Polymers Using Low Field NMR
View moreSensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris)
View moreLipid composition and vitamin E concentration in cockerel meat
View more
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