Journal profile · FOOD SCIENCE & TECHNOLOGY
CyTA-Journal of Food
ISSN 1947-6337 · eISSN 1947-6345 · Taylor and Francis Ltd. · ENGLAND
CyTA-Journal of Food: CAS Zone 4 · Agricultural & Forestry Sciences (2025 upgraded edition); impact factor 2.95; fully open access; APC about USD 2,195; median 116 days to acceptance (97 articles, last 24 months); community-reported acceptance: easy; 114 articles in 2025; indexed in SCIE and Scopus.
Scope
Aims, scope and focus
CyTA-Journal of Food is published by Taylor and Francis Ltd. and is in Zone 4 of Agricultural & Forestry Sciences in the CAS Journal Ranking (2025 upgraded edition). By OpenAlex counts of its recent articles, its largest topics are Meat and Animal Product Quality, Phytochemicals and Antioxidant Activities and Food composition and properties, together about 31.4% of its articles. Its main subfields are Food Science. (generated from OpenAlex topic counts and CAS ranking data)
CyTA – Journal of Food is an open-access, peer-reviewed journal covering the science, engineering, and technology of foods. CyTA – Journal of Food's diverse Editorial Board works collaboratively with authors to ensure that every published manuscript is of the highest quality. Authors receive timely and constructive reports designed to improve their work and will benefit from the generous time and expertise of each reviewer. To help speed up your review we ask that all authors provide an accurate and complete response to the reviewers’ comments on their submission. CyTA – Journal of Food aims to reach a final ACCEPT/REJECT decision in no more than 90 days for 90% of the submissions received. CyTA – Journal of Food publishes research of high scientific value covering chemistry, microbiology, nutrition, engineering, and sensory aspects of foods. The following are examples of topics published as original research, critical reviews, or brief reports defined as a short/rapid announcement of research results. There are no page limits but reviews exceeding 10,000 words are discouraged. Food Chemistry Chemical reactions and analysis Functional aspects of food components and additives Shelf life and changes during processing and storage Chemical safety assessment and control Food Microbiology and Biotechnology Genomics, proteomics, and other emerging omics technologies Microbial analysis methods Conventional and emerging quantitative microbiology Microbial safety and quality innovations Microbial quality control innovations Characterization and control of microbial toxins Food Nutrition and Sensory Assessment Nutritional and physiological characterization and analysis Production and characterization of additives with health benefits Extraction and characterization of natural products with health benefits Control and safety of allergen and other consumption disorders Sensory analysis and consumer preferences Food Engineering, Processing, and Technology Emerging and conventional processing and engineering technologies Engineering and technology innovations Packaging science and engineering Emerging Topics in Food Science, Engineering, and Technology Security, sustainability, and circular economy Manufacturing and characterization of plant-based products, components, and additives Artificial Intelligence for applications in manufacturing, formulation, and quality control Innovations in 3D printing technology and applications Cellular agriculture and other novel product
From the journal's Aims & Scope
Research area (LetPub): FOOD SCIENCE & TECHNOLOGY
Editor-in-chief J. Antonio TorresPublisher website
Editorial board by country: 5 in mainland China (about 15%); most named Mainland China 5, United States 5, Türkiye 3, Mexico 3, South Korea 2 (34 members with a country) Editorial board ↗Publisher website ·
Main research topics OpenAlex counts of recent articles; shares are approximate
- Meat and Animal Product QualityAgricultural and Biological Sciences11.6%
- Phytochemicals and Antioxidant ActivitiesMedicine10.6%
- Food composition and propertiesNursing9.1%
- Protein Hydrolysis and Bioactive PeptidesBiochemistry, Genetics and Molecular Biology5.9%
- Proteins in Food SystemsAgricultural and Biological Sciences5.8%
- Polysaccharides Composition and ApplicationsAgricultural and Biological Sciences5%
- Microbial Metabolites in Food BiotechnologyNursing5%
- Postharvest Quality and Shelf Life ManagementAgricultural and Biological Sciences4.1%
Rankings & indexing
CAS ranking and database indexing
CAS Journal Ranking
CAS Journal Ranking, upgraded edition (March 2025)Agricultural & Forestry Sciences Zone 4
| Level | Category | Zone |
|---|---|---|
| Major | Agricultural & Forestry Sciences | Zone 4 |
| Minor | Food Science & Technology | Zone 4 |
Top journal: noReview journal: no
CAS Xinrui Journal Ranking (March 2026)Agricultural & Forestry Sciences Zone 4
| Level | Category | Zone |
|---|---|---|
| Major | Agricultural & Forestry Sciences | Zone 4 |
| Minor | Food Science & Technology | Zone 4 |
Top journal: noReview journal: not marked
CAS Journal Ranking, previous upgraded edition (December 2023)Agricultural & Forestry Sciences Zone 4
| Level | Category | Zone |
|---|---|---|
| Major | Agricultural & Forestry Sciences | Zone 4 |
| Minor | Food Science & Technology | Zone 4 |
Top journal: noReview journal: no
JCR / CiteScore quartiles on the journal's website
- CiteScore Q2 · 2025
Publisher-reported: JCR figures are Clarivate's and CiteScore figures Scopus's to confirm; both are a different system from the CAS zones.Publisher website
Database indexing
SCIEScopusDOAJLetPub
International journal early-warning lists: not listed in any editionLetPub
Indexing the journal's website claims
CAB AbstractsPublisher website
As the journal's website lists them, not checked against each database; for Web of Science editions the records above apply.
Editions, and major and minor categories, are shown separately and never merged into one zone; check which edition your institution uses before you submit or report.
Metrics
Impact metrics and publication volume
Impact
- Impact factor
- 2.95LetPub ·
- Impact factor (publisher) 2025
- 3Publisher website ·
- 5-year impact factor (publisher) 2025
- 3Publisher website ·
- CiteScore 2026-06
- 3.6LetPub ·
- CiteScore (publisher) 2025
- 3.6Publisher website ·
- SJR 2026-06
- 0.51LetPub ·
- SJR (publisher) 2025
- 0.51Publisher website ·
- SNIP 2026-06
- 0.64LetPub ·
- SNIP (publisher) 2025
- 0.64Publisher website ·
- h-index
- 18LetPub ·
- h-index
- 60OpenAlex ·
- i10-index
- 747OpenAlex ·
- 2-year mean citedness
- 4.05OpenAlex ·
- Self-citation rate
- 0%LetPub ·
- Share of gold OA articles
- 100%LetPub ·
Volume
- Articles per year
- 113LetPub ·
- Downloads per year (publisher)
- 743,000Publisher website ·
Articles by year OpenAlex count · 1,427 in total · the current year is incomplete
| Year | Articles | Open access | Citations |
|---|---|---|---|
| 2026 | 89 | 89 | 34 |
| 2025 | 114 | 114 | 345 |
| 2024 | 127 | 127 | 957 |
| 2023 | 82 | 82 | 660 |
| 2022 | 43 | 43 | 325 |
| 2021 | 82 | 82 | 1,192 |
Sources count differently and were observed at different times, so each source's own value is kept; "publisher" marks figures from the journal's website.
Review & acceptance
Review time and acceptance
Review time from article dates manuscript dates registered with Crossref · to
116 daysMedian, submission to acceptance · P25–P75 82 days – 161 days
- Acceptance to online
- median 13 days (97 articles)
- Submission to online
- median 131 days
- Sample
- 97 articles with submission and acceptance dates (225 in the window); the latest was accepted on
Only articles that were accepted and published are counted, not the time spent on rejected manuscripts, so this usually runs longer than a publisher's "time to first decision".
Other sources
- Average review time (community reports)
- over 12 weeksLetPub ·
- Average acceptance (community reports)
- EasyLetPub ·
- Acceptance rate (publisher) 2024
- 37%Publisher website ·
- Submission to first decision 2024
- 10 daysPublisher website ·
- First decision after review 2024
- 41 daysPublisher website ·
- Acceptance to publication 2024
- 9 daysPublisher website ·
- Submission to publication (journal-reported)
- about 13 weeksDOAJ ·
- Peer review
- Single anonymous peer reviewDOAJ
Community reports come from authors' own submissions (confidence 0.5) and are not a promise from the journal; for publisher figures, the journal's own definitions apply.
Fees & open access
APC and open-access policy
Fully open accessDOAJ
Every article is open access; authors usually pay an article processing charge (APC).
| Source | APC | Fee waiver | License | Observed |
|---|---|---|---|---|
| DOAJ | GBP 1,756 / USD 2,195 / EUR 2,110 | Yes | CC BY, CC BY-NC | |
| OpenAlex | GBP 1,460 | — | — | |
| LetPub | GBP 1,756 / USD 2,195 / EUR 2,110 | Yes | — | |
| Publisher website | Yes, amount not published | — | — |
Other charges and waivers (author guidelines)
- Fee waivers
- No fee waivers
The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.
Submission
Article types and submission policies (journal website)
Article types accepted2, with length limits
- original researchOriginal ResearchLength not stated
- reviewh results. There are no page limits but reviews exceeding 10,000 words are discouraged. Food Chemistry Chemical reactions and analmain text ≤ 10,000 words
Policy excerpts from the journal's websiteAuthorship, Open access, Peer review
- Authorship
No changes to authorship after submission Model summary
Please note no changes to authorship can be made after your paper has been submitted.
Source ↗Publisher website ·- Open access Open access
Gold open access Model summary
CyTA - Journal of Food is an open access journal and only publishes open access articles. Publishing open access means that your article will be free to access online immediately on publication, increasing the visibility, readership, and impact of your research. Why choose open access? Increase the discoverability and readership of your article Make an impact and reach new readers, not just those …
Source ↗Publisher website ·- Peer review
Single-anonymized peer review Model summary
The journal operates a single-anonymized peer-review policy.
Source ↗Publisher website ·
Excerpts are quoted from the journal's website; "model summary" lines are written by Workers AI and checked against the text. The journal's website is authoritative.
Profile
Publication details and official links
- Publisher
- Taylor and Francis Ltd.
- Country or region
- ENGLAND
- Language
- Spanish, English
- ISSN
- 1947-6337
- Electronic ISSN
- 1947-6345
- Latest issue on the website
- Volume 24, Issue 1 (2026)
- Official links
- Journal homepage ↗DOAJ
- Submission system ↗Publisher website
- Author guidelines ↗LetPub
- Aims & Scope ↗LetPub
- Special issues ↗Publisher website
- APC information ↗DOAJ
- Fee waivers ↗DOAJ
- Open access statement ↗DOAJ
- License & copyright ↗DOAJ
- Peer review process ↗LetPub
- Editorial board ↗LetPub
- Plagiarism policy ↗DOAJ
FAQ
Frequently asked questions about CyTA-Journal of Food
What CAS zone is CyTA-Journal of Food in?
In the 2025 upgraded edition of the CAS Journal Ranking, CyTA-Journal of Food is in Zone 4 of Agricultural & Forestry Sciences, and in Zone 4 of the minor category Food Science & Technology. In the 2026 Xinrui edition it is in Zone 4 of Agricultural & Forestry Sciences. Zones from different editions, and from major and minor categories, are not interchangeable.
What is the impact factor of CyTA-Journal of Food?
The latest impact factor listed by LetPub is 2.95; CiteScore 3.6, h-index 60.
How long does peer review take at CyTA-Journal of Food?
Based on the dates recorded on 97 articles published between October 2024 and October 2026 (the last 24 months), the median time from submission to acceptance is 116 days (interquartile range 82–161 days); authors report an average review time of over 12 weeks; the community-reported acceptance is “Easy”; the journal's website gives an acceptance rate of 37% (2024). Article statistics cover accepted papers only, publisher figures follow the journal's own definitions, and community reports come from authors' own submissions; none is a promise from the journal.
Where are the editorial board members of CyTA-Journal of Food based?
Of the 34 board members whose country the journal's board page names, 5 (about 15%) are in mainland China; the countries named most often are Mainland China (5), United States (5) and Türkiye (3). Counted from the institutions listed on the board page; for reference only.
Which databases index CyTA-Journal of Food?
According to LetPub and DOAJ records, CyTA-Journal of Food is indexed in SCIE, Scopus and DOAJ. The journal's website also lists CAB Abstracts; that list has not been checked against each database.
Is CyTA-Journal of Food open access, and what is the APC?
CyTA-Journal of Food is a fully open-access journal. APC about USD 2,195.
Sources and updates
The facts on this page come from LetPub, Publisher website, OpenAlex, DOAJ; every figure is tagged with its source and the date it was observed, and conflicting values are kept per source. LetPub source page: view ↗ (archived 2026-08-25). Last updated: .