Cyta-journal Of Food

雜志介紹

Cyta-journal Of Food雜志介紹

《Cyta-journal Of Food》是一本以English/Spanish為主的開放獲取國際優秀期刊，中文名稱Cyta-Journal of Food，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為2，最新CiteScore 指數為4.4。

本刊近期中國學者發表的論文主要有：

• 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

• 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

• 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

• 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

英文介紹

Cyta-journal Of Food雜志英文介紹

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.