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LWT

Academic Press · United States

ISSN1096-1127

SJR Q1✓ WOS SCIE✓ Scopus / SJR✓ DOAJ✓ Open Access

/ 100

Medium Risk

Score Breakdown

✓ WoS SCIE/SSCI+25

✓ Scopus Q1+25

✓ DOAJ Verified+15

Total65

Journal Impact Factor

This journal is indexed in Web of Science (JCR) and has an official Journal Impact Factor. View the current value on the journal’s page ↗

SJR Score

1.48

H-Index

216

CiteScore

View ↗

Scopus metric · on the journal’s page

SNIP

1.587

Total Works

19,728

Total Citations

770,360

2yr Mean Citedness

5.58

Free JIF alternative

Aims & Scope✦ Inferred from recent articles

LWT focuses on research related to food quality, processing, and safety. Articles investigate methods to improve food properties, such as texture, nutritional content, and shelf life, through various treatments and ingredient interactions. The journal also covers advancements in food analysis and detection techniques.

AI-summarised from recent articles · verify on publisher page →

⚡ Speed vs Prestige

How does this journal balance review speed with impact level?

weeks to review

Average · median is 15 wks

SJR Rank

Top 25% in field

General Information

Country / RegionUnited States

Primary LanguageEnglish

1st Year Published—

Annual Volume~ 1,505 articles / year

StatusActive

Total Publications19,728

Publisher OrgElsevier BV

Visit Journal Website

Submission Info

Peer ReviewSingle-blind

Review Time~18 weeks

Acceptance Rate—

OA LicenseCC BY, CC BY-NC-ND, CC BY-NC

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

PorticoCLOCKSS

Think.Check.Submit Compliance

thinkchecksubmit.org

10/12 · 83%

✅

Do you know the journal / publisher?

Academic Press

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

1096-1127

✅

Indexed in a trusted database?

WoS, Scopus, DOAJ

✅

Peer review process documented?

Single-blind

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

✅

Long-term digital preservation?

Portico, CLOCKSS

✅

Plagiarism detection in place?

Yes

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

English

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Publication & Citation Trend

Articles published

Times cited

2019

2020

2021

2022

2023

2024

2025

2026

Source: OpenAlex · Note: citations accumulate over time so older years appear higher

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Food ScienceQ1

Subject Classification

Web of Science Categories

Food Science & Technology

Scopus Categories

Food Science

Research Topics (OpenAlex)

Meat and Animal Product QualityFood composition and propertiesProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying ProcessesFermentation and Sensory AnalysisMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications

LWT