CyTA-Journal of Food

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期刊ISSN

1947-6337

E-ISSN

1947-6345

影响因子

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自引率

3.2%

SCI期刊JCR分区

SCI期刊JCR分区等级：3区

按学科分区
FOOD SCIENCE & TECHNOLOGY Q3

最新中科院SCI期刊分区
（基础版）

大类学科	小类学科	Top期刊	综述期刊
工程技术 4区	食品科技 4区	否	否

最新中科院SCI期刊分区
（升级版）

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

期刊简介

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.

出版信息
出版商	Taylor and Francis Ltd.
期刊官网	http://www.tandfonline.com/toc/tcyt20/current#.V6mgbvmeozA
涉及的研究方向	FOOD SCIENCE & TECHNOLOGY-
年文章数	86
出版国家或地区	ENGLAND
是否OA	是
SCI期刊收录coverage	Science Citation Index Expanded (SCIE) Scopus (CiteScore) Directory of Open Access Journals (DOAJ)

Cite Score相关

Cite Score

SJR

SNIP

排名

4.5

0.491

0.952

学科	分区
大类学科：Engineering 小类学科：Industrial and Manufacturing Engineering	Q2
大类学科：Engineering 小类学科：Food Science	Q2
大类学科：Engineering 小类学科：General Chemical Engineering	Q2
大类学科：Engineering 小类学科：General Chemistry	Q2