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.
CyTA -食品杂志是一个开放获取期刊，发表原创同行评审的研究论文，涉及广泛的主题，这是必不可少的食品科学家和技术专家。主题包括：食品化学分析;食品中的添加剂和毒素;食品的感官、营养和生理方面;食品微生物学和生物技术;食品加工和储存过程中的变化;在食品中使用农用化学品的影响;食品质量控制;和食品工程与技术。
Physicochemical properties of catechin/β-cyclodextrin inclusion complex obtained via co-precipitation
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1612948
Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.)
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1564793
Application for novel electrochemical screening of antioxidant potential and phytochemicals in Cornus mas extracts
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1653378
Antimicrobial compounds produced by Weissella confusa Cys2-2 strain inhibit Gram-negative bacteria growth
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1561520
Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1596985
The influence of emulsion drying on the fatty acid composition, bioactive compounds content and oxidative stability of encapsulated bio-oils
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1676316
The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1635648
Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1659418
The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1636139
Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1577918
Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1575909
Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1646320
The stability of milk-based infant formulas during accelerated storage
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1561519
Development of universal purification protocols for fibrinolytic enzyme-producing bacilli
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1561521
Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1566276
Detection of key factors affecting specific optical rotation determination in honey
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1620338
Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1613449
Effect of thermal pasteurization and ultraviolet treatment on the quality parameters of not-from-concentrate apple juice from different varieties
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1569725
Modeling of rheological properties of cloudy apple juice using master curve
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1630484
Antioxidant and anti-Salmonella activities of eggplant peel compounds obtained by solvent-free calcium-based extraction
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1675762
Effects of high pressure homogenization on rheological properties of rice starch
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1642386
Antioxidant properties of Komagataeibacter hansenii CGMCC 3917 and its ameliorative effects on alcohol-induced liver injury in mice
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1584647
Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1550442
Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1579757
Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1660725
A stereo-selective growth inhibition profile of ginsenoside Rh2 on human colon cancer cells
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1607562
Compuestos Volátiles y Ácidos grasos en Oleorresinas de Vanilla Planifolia Andrews obtenidos por extracción con Dióxido de carbono supercrítico
来源期刊：Cyta-journal of FoodDOI：10.1080/19476337.2019.1593247
Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1668861
Study of enzymolysis technology and microwave Maillard preparation of Litopenaeus vannamei
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1561522
Chemical composition and antioxidant capacity in strawberry cultivars (Fragaria x ananassa Duch.) by FT-MIR spectroscopy and chemometrics
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1645211
Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1634645
High pressure extraction increases the antioxidant potential and in vitro bio-accessibility of bioactive compounds from discarded blueberries
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1624622
Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1628107
Oxidative stress with the damage of scavenging system: a mechanism for the nutrients loss in rice seeds during post-harvest storage
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1576771
Bioactivities of phenolic blend extracts from Chilean honey and bee pollen
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1646808
Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1575907
Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1624621
Comparison of processing technology on quality of “Laba” garlic products
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1564795
Antioxidant fortification of yogurt with red cactus pear peel and its mucilage
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1654548
Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1554704
Sensory properties of green table olives prepared by different fermentation processes
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1693430
Changes of endogenous enzymes and physiochemical indicators in the process of dry-salted Decapterus maruadsi
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1634644
Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1660409
The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1603172
Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1593248
Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1680578
Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1683609
Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2018.1562497
Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093
来源期刊：CyTA - Journal of FoodDOI：10.1080/19476337.2019.1695677
Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)
来源期刊：Cyta-journal of FoodDOI：10.1080/19476337.2018.1554703
