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英国
投稿预审
LWT 中科院1区 JCR:Q1 SCIE EI CA PubMed JST
发文量 20,368
被引量 776,861
影响因子(2025版) 7.033

Announcement: From January 2022 LWT will become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review. LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. The APC payment will be required for all accepted articles submitted after 01 October 2021. Please note: Authors who have submitted their paper on or before the 30th of September 2021, will have their accepted article published in LWT at no charge. Authors submitting their paper after this date will be requested to pay the APC. For more details visit our FAQs page. LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication. Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA. Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services . Please see our Guide for Authors for information on article submission.

  • 主办单位： ELSEVIER
  • 出版地区： AMSTERDAM
  • 出版周期： 月刊
  • 别名： LWT-FOOD SCI TECHNOL;LWT-Food Sci. Technol.;Food Science & Technology;LWT - Food Science & Technology;LWT-FOOD SCIENCE AND TECHNOLOGY;LWT - Food Science and Technology;LWT:食品科学与技术
  • 国际标准连续出版物号/电子版： ISSN 0023-6438 / EISSN 1096-1127
  • 创刊时间： 1993年
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Antioxidant ActivityFood Science and TechnologyPhysicochemical PropertiesRheological PropertiesVolatile CompoundsLactic Acid BacteriaAntioxidant CapacityLipid OxidationOxidative StabilityResponse Surface MethodologyBioactive CompoundsFunctional PropertiesPhenolic CompoundsDietary FiberAntimicrobial ActivityListeria MonocytogenesSensory EvaluationWater ActivityAntioxidant ActivitiesAroma Compounds

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2025年--期
共：29篇

    • Putri, Desiana NurizaSari, Ariza Budi TunjungFirmanto, HendyDevaere, JolienDe Winne, AnnSchouteten, Joachim J.

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    • Onozawa, GenkiIshikawa, DaitaroFukuda, KazukiKamisaki, NaokoFujii, Tomoyuki

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    • Long, LiuzhuQiu, XianpingHuang, QiaoLi, YangYu, JianshenXiang, ShuangquanRao, YuanLi, YuNi, XianlinTian, LeiGuan, TongweiZhang, Bin

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    • Mousavi, Seyed MahdiVakilian, Keyvan AsefpourSoleimanipour, Alireza

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    • Barrial-Lujan, Abel I.Garcia-Martinez, EvaCamacho, Maria del MarMartinez-Navarrete, Nuria

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    • Duysburgh, CindyRoume, HugoKoper, Jonna E. B.Vandekerckhove, PascalDuthoy, StephanieKemperman, RoberBoyer, MickaelMarzorati, Massimo

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