CyTA-Journal of Food - Journal - Bridge of Knowledge

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CyTA-Journal of Food

ISSN:

1947-6337

eISSN:

1947-6345

Disciplines
(Field of Science):

  • chemical engineering (Engineering and Technology)
  • materials engineering (Engineering and Technology)
  • environmental engineering, mining and energy (Engineering and Technology)
  • medical biology (Medical and Health Sciences )
  • pharmacology and pharmacy (Medical and Health Sciences )
  • health sciences (Medical and Health Sciences )
  • agriculture and horticulture (Agricultural sciences)
  • food and nutrition technology (Agricultural sciences)
  • biotechnology (Natural sciences)

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Ministry points - current year
Year Points List
Year 2024 40 Ministry scored journals list 2024
Ministry points - previous years
Year Points List
2024 40 Ministry scored journals list 2024
2023 40 Ministry Scored Journals List
2022 40 Ministry Scored Journals List 2019-2022
2021 40 Ministry Scored Journals List 2019-2022
2020 40 Ministry Scored Journals List 2019-2022
2019 40 Ministry Scored Journals List 2019-2022
2018 20 A
2017 20 A
2016 15 A
2015 20 A
2014 15 A
2013 15 A
2012 15 A
2011 15 A

Model:

Open Access

Points CiteScore:

Points CiteScore - current year
Year Points
Year 2023 4.4
Points CiteScore - previous years
Year Points
2023 4.4
2022 4.7
2021 4.5
2020 3.3
2019 2.8
2018 2.5
2017 2.2
2016 1.9
2015 1.4
2014 1.2
2013 0.9
2012 0.9
2011 0.9

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Sherpa Romeo:

https://v2.sherpa.ac.uk/id/publication/5149

Papers published in journal

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total: 5

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Catalog Journals

Year 2020
Year 2019
Year 2017
Year 2014
  • Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars
    Publication
    • Y. Park
    • M. Hee Im
    • J. Choi
    • H. Lee
    • K. Ham
    • S. Kang
    • Y. S. Park
    • M. Suhaj
    • J. Namieśnik
    • S. Gorinstein

    - CyTA-Journal of Food - Year 2014

    Various kiwi fruit cultivars, bred in Korea, were kept in cold storage for 8–24 weeks for possible increase of their quality. Firmness significantly decreased at initial time in all cultivars.The rate of softeningwas the slowest in “Hayward”, followed by “Hort16A”, “Haenam”, “Daheung”, “Bidan”, “Hwamei”, and “SKK 12”. Sensory value increased with decreasing of firmness. Soluble solids content increased with storage time while acidity gradually...

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