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C R C Critical Reviews in Food Technology Template

Write in a clean editor, then format for C R C Critical Reviews in Food Technology in one click — DocuGuru applies the official Taylor & Francis template with author–year references and exports a submission-ready PDF plus the editable LaTeX source. Free to start.

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About the C R C Critical Reviews in Food Technology format

C R C Critical Reviews in Food Technology is a peer-reviewed journal published by Taylor & Francis, covering Meat and Animal Product Quality, Advanced Chemical Sensor Technologies, Food Drying and Modeling.

PublisherTaylor & Francis
Reference styleAuthor–year (Chicago, T&F)
Author–year — (Smith, 2023) in the text
Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." C R C Critical Reviews in Food Technology 12 (3): 45–58.

Formats any DOI in C R C Critical Reviews in Food Technology style. No sign-up.

Publishes research inMeat and Animal Product Quality Advanced Chemical Sensor Technologies Food Drying and Modeling Fermentation and Sensory Analysis Microencapsulation and Drying Processes
ISSN0007-9006
h-index29
i10-index49
Total citations3,648
Top institutions publishing hereCornell University
You getA submission-ready PDF and the editable LaTeX source — ready to submit.

Papers published in C R C Critical Reviews in Food Technology per year

17
1970
15
1971
12
1972
19
1973
16
1974
9
1975

Citation impact of C R C Critical Reviews in Food Technology by publication year

298
1970
1.3K
1971
303
1972
670
1973
633
1974
426
1975

Citations each year’s papers have accumulated so far — the most recent years are still building up.

Most-cited papers in C R C Critical Reviews in Food Technology

Kinetics of lipid oxidation in foods

Theodore P. Labuza, L. R. Dugan · 1 Oct 1971

Abstract This review shows how the basic kinetics of lipid oxidation can be simplified for application to the study of food deterioration. The physical and chemical factors that control oxidation are examined and analyzed in terms of food structure and composition. Studies of oxidation of several food items are examined in light of these kinetics…

874 citations Cite SaveGo to paper →
Soybeans as a food source

Walter J. Wolf, J. C. Cowan, H. Wolff · 1 Apr 1971

Food uses of soybean oil protein are reviewed. Coverage includes soybean production, storage, and processing. Emphasis is on conversion of crude soybean oil into salad and cooking oils, shortening, margerine and lecithin products, the processing of defatted soybean flakes into flours and grits, protein concentrates and isolated proteins, and the various uses of the nutritional…

190 citations Cite SaveGo to paper →
Beta‐galactosidase technology: A solution to the lactose problem

Triveni Piasad Shukla, L.E. Wierzbicki · 1 Jan 1975

Lactose, a disaccharide more commonly known as milk sugar, is and has been a major problem for the dairy and food industry. First, the majority of human adults are incapable of digesting it owing to the deficiency of the hydrolytic enzyme beta‐galactosidase and thus it is a health and nutritional problem; second, it is the…

148 citations Cite SaveGo to paper →
Nutrient losses during drying and storage of dehydrated foods

Theodore P. Labuza, Steven R. Tannenbaum · 1 Sep 1972

The loss of nutrients during processing and storage of foods is an important quality aspect that must be considered by the processor. With respect to dehydration, problems exist in interpreting or predicting losses due to the time‐temperature‐moisture gradient existing during the process. During storage, moisture may also change. This review summarizes the kinetic data available…

141 citations Cite SaveGo to paper →
Pyrazines in foods

Joseph A. Maga, Charles E. Sizer, D. V. Myhre · 1 Sep 1973

Abstract Because of their unique organoleptic properties, pyrazine compounds have recently been receiving increased attention in food related areas. Numerous compounds have been detected in foods, and others have been synthesized and promoted as flavoring agents. This review provides the reader with a composite appreciation of pyrazines in foods. A total of ten areas is…

140 citations Cite SaveGo to paper →

C R C Critical Reviews in Food Technology template — frequently asked questions

How do I write a paper in the C R C Critical Reviews in Food Technology format?
In DocuGuru you write your manuscript in a normal editor — no LaTeX setup required — and select the C R C Critical Reviews in Food Technology template. When you export, DocuGuru compiles the paper into the official Taylor & Francis format and hands you a submission-ready PDF along with the editable LaTeX source.
What reference style does C R C Critical Reviews in Food Technology use?
C R C Critical Reviews in Food Technology uses Author–year (Chicago, T&F) references, shown as author–year markers such as (Smith, 2023) in the text. DocuGuru formats every in-text citation and the reference list in this exact style automatically. A reference appears like this: Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." C R C Critical Reviews in Food Technology 12 (3): 45–58.
Do I need to know LaTeX to submit to C R C Critical Reviews in Food Technology?
No. DocuGuru generates the interact LaTeX class and compiles the PDF for you in the background, so you get a Taylor & Francis-ready C R C Critical Reviews in Food Technology document without writing any LaTeX. If you do want it, the LaTeX source is included in the export.
Can I import an existing draft into the C R C Critical Reviews in Food Technology template?
Yes. Paste or upload your current manuscript — Word, LaTeX, Markdown, or plain text — and DocuGuru reflows it into the C R C Critical Reviews in Food Technology format with correct headings, figures, tables, and author–year citations.
Who publishes C R C Critical Reviews in Food Technology?
C R C Critical Reviews in Food Technology is a multidisciplinary journal published by Taylor & Francis. DocuGuru's C R C Critical Reviews in Food Technology template matches Taylor & Francis's official submission format.
Can I export a submission-ready C R C Critical Reviews in Food Technology PDF?
Yes — DocuGuru produces a PDF built with the official C R C Critical Reviews in Food Technology template (the interact class) that is ready to submit to Taylor & Francis, together with the matching LaTeX source files.
How much does the C R C Critical Reviews in Food Technology template cost?
You can start writing in the C R C Critical Reviews in Food Technology template for free. Exporting the final submission-ready C R C Critical Reviews in Food Technology PDF and LaTeX source is part of DocuGuru's paid plans — see the app for current pricing.
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