SCIESCOPUSQ3
CyTA-Journal of Food
TAYLOR & FRANCIS LTD, United Kingdom
CyTA-Journal of Food is an academic journal published by TAYLOR & FRANCIS LTD (United Kingdom). Identifiers: ISSN 1947-6337, eISSN 1947-6345. Indexed in SCIE, SCOPUS. Metrics: JIF 1.7, CiteScore 3.5, SJR 0.453, SNIP 0.55. Subject areas: FOOD SCIENCE & TECHNOLOGY. tlooto lists 1,533 papers from this journal.
CiteScore
3.50
Scopus citation metric
SJR
0.453
SCImago rank
SNIP
0.55
Source normalized impact
Percentage rank
-
JIF percentile rank
Journal profile
- ISSN
- 1947-6337
- eISSN
- 1947-6345
- Abbreviation
- CYTA-J FOOD
- Publisher
- TAYLOR & FRANCIS LTD
- Country
- United Kingdom
Web of Science categories
SCIEFOOD SCIENCE & TECHNOLOGY
Scopus ASJC categories
150016002209 Industrial and Manufacturing Engineering
Keywords
Food Science & Technology
Papers in this journal
Recent papers
- Bioaccumulation of environmental contaminants in crayfish: monitoring aquatic pollution and food safety risks
2026
- Preservation of fresh-cut mango cubes: a comparative study using ohmic heating, pulsed light, and traditional thermal processes
2026 · 1 citations
- Analysis and probability health risk assessment of phthalate acid esters (PAEs) in ice cream and cream samples consumed in Tehran, Iran
2026
- High extracellular expression of glucose isomerase from
Streptomyces murinus
in
E. coli
via OsmY signal peptide System; an integrated experimental and molecular dynamics analysis
2026
- Undervalued Andean food matrices as novel fermentation substrates: in vitro prebiotic effect of Agave americana L. aguamiel and Mespilus germanica L. pulp
2026
Most cited papers
- The structural characteristics of starches and their functional properties
2018 · 447 citations
- A review on health benefits of kombucha nutritional compounds and metabolites
2018 · 324 citations
- Green technologies for the extraction of bioactive compounds in fruits and vegetables
2018 · 253 citations
- Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
2017 · 204 citations
- A review: chemical, microbiological and nutritional characteristics of kefir
2015 · 147 citations