CyTA - Journal of Food
Last updated ISSN 1947-6337
CyTA - Journal of Food is published by Taylor & Francis in agricultural and biological sciences. It is open access. The article processing charge is $1,790.
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What it publishes
Recent work in CyTA - Journal of Food concentrates on these topics, taken from its published record rather than from its own description:
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
Key facts
| Publisher | Taylor & Francis |
|---|---|
| ISSN | 1947-6337, 1947-6345 |
| Subject area | Agricultural and Biological Sciences |
| Access | Open access |
| Article processing charge | $1,790 |
| Indexed in | Web of Science — Science Citation Index Expanded · Scopus · DOAJ |
| Articles published | 1,421 |
| Publishing since | 2009 |
| Journal website | www.tandfonline.com/toc/tcyt20/current |
Facts come from OpenAlex, DOAJ and Wikidata and may lag the journal’s own pages. Check the publisher’s site before submitting. Indexing shown here is what is recorded, not a complete picture — about a third of journals have no indexing recorded anywhere we can read, so “not recorded” does not mean a journal is absent from Scopus or Web of Science.
Journals like CyTA - Journal of Food
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