Cyta-journal Of Food投稿须知

期刊简介

《Cyta-journal Of Food》是由Taylor and Francis Ltd.出版社于2009年创办的英文国际期刊（ISSN: 1947-6337，E-ISSN: 1947-6345），该期刊长期致力于食品科技领域的创新研究，主要研究方向为FOOD SCIENCE & TECHNOLOGY。作为SCIE收录期刊（JCR分区 Q3，中科院 4区），本刊采用OA开放获取模式（OA占比1%），以发表食品科技领域等方向的原创性研究为核心（研究类文章占比96.34%%）。凭借严格的同行评审与高效编辑流程，期刊年载文量精选控制在82篇，确保学术质量与前沿性。成果覆盖Web of Science、Scopus等国际权威数据库，为学者提供推动农林科学领域高水平交流平台。

投稿咨询

投稿提示

Cyta-journal Of Food审稿周期约为 12周，或约稿。该刊近年未被列入国际预警名单，年发文量约82篇，录用竞争适中，主题需确保紧密契合农林科学前沿。投稿策略提示：避开学术会议旺季投稿以缩短周期，语言建议专业润色提升可读性。

农林科学 大类学科
English,Spanish 出版语言
否是否预警
SCIE 期刊收录
82 发文量

中科院分区

中科院 SCI 期刊分区 2023年12月升级版

Top期刊	综述期刊	大类学科	小类学科
否	否	农林科学 4区	FOOD SCIENCE & TECHNOLOGY 食品科技 4区

中科院 SCI 期刊分区 2022年12月升级版

Top期刊	综述期刊	大类学科	小类学科
否	否	农林科学 4区	FOOD SCIENCE & TECHNOLOGY 食品科技 4区

JCR分区

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	111 / 173	36.1%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	116 / 173	33.24%

CiteScore

SJR

SNIP

CiteScore 排名

CiteScore：4.4

SJR：0.51

SNIP：0.701

学科类别	分区	排名	百分位
大类：Engineering 小类：Industrial and Manufacturing Engineering	Q2	126 / 384	67%
大类：Engineering 小类：General Chemistry	Q2	162 / 408	60%
大类：Engineering 小类：General Chemical Engineering	Q2	109 / 273	60%

期刊发文

Pretreatment process of rice syrup production and analysis of physicochemical properties
Author: Zhu, Shuilan; Hu, Shuai; Yuan, Linfeng; Luo, Jing; Ouyang, Linghua; Feng, Jianxiong; Li, Xin; Zhou, Jinying

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 133-140. DOI: 10.1080/19476337.2023.2168302
Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure
Author: Zhou, Minghui; Chen, Yajun; Fang, Xue; Wu, Li; Zhang, Yan

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 374-385. DOI: 10.1080/19476337.2023.2207613
Chitosan oligosaccharides attenuate programmed necrosis induced by oxidative stress in spermatogonia cells
Author: Zhang, Sudan; Dong, Xiaolei; Liu, Jiane; Yang, Chaozhong; Han, Baoqin; Li, Bing; Wang, Zheng

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 285-292. DOI: 10.1080/19476337.2023.2196329
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor
Author: Xue, Jingqi; Jing, Lunan; Pan, Hao; Shi, Wenzheng

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 302-312. DOI: 10.1080/19476337.2023.2196319
A comparative metabolomic study of Camellia oleifera fruit under light and temperature stress
Author: Wu, Jianwen; Li, Guiqing; Guan, Jihua; Tang, Xingyue; Qiu, Mi; Yang, Suhua; Lu, Shunzhong; Fan, Xing

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 171-180. DOI: 10.1080/19476337.2022.2160495
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins
Author: Rabail, Roshina; Sultan, Muhammad Tauseef; Khalid, Abdur Rauf; Manzoor, Muhammad Faisal; Anwar, Muhammad Irfan; Muzammil, Hafiz Shehzad; Shabbir, Muhammad Asim; Siddeeg, Azhari; Aadil, Rana Muhammad

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 248-257. DOI: 10.1080/19476337.2023.2188908
Influence of addition and proportion of blueberry wine residue on dough characteristics
Author: Liu, Li-Na; Lu, Hong-Jia; Zhang, Wen-Lin

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 404-409. DOI: 10.1080/19476337.2023.2210191
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes
Author: Liang, Shan; Li, Ying; Zhang, Min; Gao, Xiaoxue; Feng, Sensen; Wang, Zikang

Journal: CYTA-JOURNAL OF FOOD. 2023; Vol. 21, Issue 1, pp. 141-150. DOI: 10.1080/19476337.2023.2168762

Cyta-journal Of Food