CYTA - Journal of Food

Aims & Scope

CyTA – Journal of Food is a peer reviewed open access journal publishing high quality research on subjects essential to food scientists and technologists.

Topics include: • Additives and toxins in food • Changes during the processing and storage of foods • Chemical analysis of food • Effect of the use of agrochemicals in foods • Food engineering and technology • Food microbiology and biotechnology • Nutritional and physiological aspects of food • Quality control in food • Sensory analysis • Food packaging Papers focused on other topics that discuss nutrition and food technology will also be considered.

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)
• Web of Science

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Chemical Engineering, Chemistry and Engineering, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Plagiarism url
• Preservation url
• Apc url
• License

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, Chemical Engineering, Chemistry and Engineering, ensuring accessibility and quality in research dissemination.

This journal requires an Article Processing Charge (APC) to support open access publishing, covering peer review, editing, and distribution. The current APC is 1,756.00 GBP. Learn more.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• The structural characteristics of starches and their functional properties

  Citation: 392

  Authors: Yaeel Isbeth, Oliviert, Carmen Lizette, Francisco Javier, Jesús, Francisco Javier

• Green technologies for the extraction of bioactive compounds in fruits and vegetables

  Citation: 244

  Authors: Marcela Bromberger, Lisiane de Marsillac, Caroline Peixoto

• A review on health benefits of kombucha nutritional compounds and metabolites

  Citation: 233

  Authors: Jessica, Lucía, Rasu, Joselina, Anayansi

• Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

  Citation: 172

  Authors: Katarzyna, Barbara, Iwona, Danuta

• A review: chemical, microbiological and nutritional characteristics of kefir

  Citation: 111

  Authors: Seher

• Nutritional and bioactive compounds in dried tomato processing waste

  Citation: 93

  Authors:

• Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

  Citation: 92

  Authors: Dongfang, Rotimi E.

• Phytochemistry and biological activity of mustard (<i>Brassica juncea</i>): a review

  Citation: 89

  Authors: Yan, Fangming

• Preparation of astaxanthin-loaded liposomes: characterization, storage stability and antioxidant activity

  Citation: 88

  Authors: Li, Shouwen, Keren, Na

• Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (<i>Vicia faba</i>L.)

  Citation: 84

  Authors: Yu-Wei, Wei-Hua