Acta Universitatis Cibiniensis. Series E: Food Technology
Sciendo
About the journal
Acta Universitatis Cibiniensis. Series E: Food Technology is an open-access journal published by Sciendo in Poland, publishing in english. It is listed in DOAJ according to the sources read. Declared review time at DOAJ: 12 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Sciendo
- ISSN
- 2344-150X · 2344-1496
- Country
- Poland
- Languages
- english
- Access
- Open access
- Articles in DOAJ
- 278
- Declared review time
- 12 weeks
- Declared peer-review model
- peer_review
- Official website
- https://reference-global.com/journal/AUCFT
Index listings
- DOAJ · 2014-12-04
- Indexing
- DOAJ
- APC
- —
- Declared review time (DOAJ)
- 12 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2025
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
Details of the evaluation under the published methodology are shown to signed-in users (free).
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
278
Most recent article
8 months ago
Average review time (journal-declared via DOAJ)
12weeks
Works in OpenAlex
301
Last recorded publication year
2025
h-index
17
i10-index
38
From OpenAlex open data (CC0).
Editorial & policy11
- Last DOAJ review date
- 2026-07-24
- Added to DOAJ
- 2014-12-04
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- Portico
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- Portico
- Editorial board
- Official page ↗
- Open references deposited at Crossref
- 100%
- ORCID iDs in current deposits
- 7%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification2
Subjects (DOAJ)
LCC codes
Subject areas
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Food composition and properties
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Meat and Animal Product Quality
Show all subjects (50)
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Bee Products Chemical Analysis
- Bee Products Chemical Analysis
- Polysaccharides Composition and Applications
- Geochemistry and Geologic Mapping
- Microbial Inactivation Methods
- Geological Modeling and Analysis
- Microencapsulation and Drying Processes
- Geochemistry and Geologic Mapping
- Biofuel production and bioconversion
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Geological Modeling and Analysis
- Biofuel production and bioconversion
- Phytase and its Applications
- Horticultural and Viticultural Research
- Phytase and its Applications
- Essential Oils and Antimicrobial Activity
- Horticultural and Viticultural Research
- Proteins in Food Systems
- Proteins in Food Systems
- Essential Oils and Antimicrobial Activity
- Seed and Plant Biochemistry
- Food and Agricultural Sciences
- Seed and Plant Biochemistry
- Food and Agricultural Sciences
- Food Quality and Safety Studies
- Food Quality and Safety Studies
- Phytochemistry and Biological Activities
- Food Drying and Modeling
- Phytochemistry and Biological Activities
- Food Drying and Modeling
Keywords (DOAJ)
- food technology
- food science
- food engineering
- food chemistry
- biotechnology
- environmental science
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ