人气:10523
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
《Cyta-journal Of Food》是一本由TAYLOR & FRANCIS LTD出版商出版的专业工程技术期刊,该刊创刊于2009年,刊期Tri-annual,该刊已被国际权威数据库SCIE收录。在中科院最新升级版分区表中,该刊分区信息为大类学科:工程技术 4区,小类学科:食品科技 4区;在JCR(Journal Citation Reports)分区等级为Q3。该刊发文范围涵盖食品科技等领域,旨在及时、准确、全面地报道国内外食品科技工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等,促进学术交流,鼓励学术创新。2021年影响因子为2.478,平均审稿速度>12周,或约稿。
大类学科 | 分区 | 小类学科 | 分区 | Top期刊 | 综述期刊 |
农林科学 | 4区 | FOOD SCIENCE & TECHNOLOGY 食品科技 | 4区 | 否 | 否 |
影响因子 | h-index | Gold OA文章占比 | 研究类文章占比 | OA开放访问 | 平均审稿速度 |
2.478 | 18 | 98.95% | 100.00% | 开放 | >12周,或约稿 |