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LWT - Food Science and Technology (LWTFST)

Publisher :

Elsevier Ltd- Academic Press

Scopus Profile
Peer reviewed only
Scopus Profile
Open Access
  • Food Science
e-ISSN :

1096-1127

Issue Frequency :

Monthly

Impact Factor :

6.0

p-ISSN :

0023-6438

Est. Year :

1968

Mobile :

17065421084

Country :

Netherlands The

Language :

English

APC :

YES

Impact Factor Assignee :

Google Scholar

Email :

rsingh@uga.edu

Journal Descriptions

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.


LWT - Food Science and Technology (LWTFST) is :

International, Peer-Reviewed, Open Access, Refereed, Food Science , Online or Print, Monthly Journal

UGC Approved, ISSN Approved: P-ISSN - 0023-6438, E-ISSN - 1096-1127, Established in - 1968, Impact Factor - 6.0

Not Provide Crossref DOI

Indexed in Scopus, WoS, DOAJ, PubMed

Not indexed in UGC CARE

Indexing

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WoS
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DOAJ

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Publications of LWTFST

  • dott image May, 2025

Optimiz ing the formulation for a pomegranate -amla -muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability.

  • dott image December, 2015

Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4

Exopolysaccharides (EPS) are macromolecules composed of sugar and sugar derivatives and the function and applications mainly depend on their monosaccharide composition, molecular weight and ...

  • dott image January, 2007

Effect of nutritional and environmental conditions on the production of exo-polysaccharide of Agaricus brasiliensis by submerged fermentation and its ...

Mushrooms have become attractive as a functional food and as a source for the development of drugs and nutraceuticals. A. brasiliensis is considered as the best among them. There are several...

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