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Ciencia y Tecnologia Alimentaria Template

Write in a clean editor, then format for Ciencia y Tecnologia Alimentaria 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 Ciencia y Tecnologia Alimentaria format

Ciencia y Tecnologia Alimentaria is a peer-reviewed journal published by Taylor & Francis, covering Meat and Animal Product Quality, Fermentation and Sensory Analysis, Botanical Research and Applications.

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." Ciencia y Tecnologia Alimentaria 12 (3): 45–58.

Formats any DOI in Ciencia y Tecnologia Alimentaria style. No sign-up.

Publishes research inMeat and Animal Product Quality Fermentation and Sensory Analysis Botanical Research and Applications Animal Nutrition and Physiology Postharvest Quality and Shelf Life Management
ISSN1135-8122
h-index22
i10-index73
Total citations2,116
Top institutions publishing hereUniversidade de Santiago de Compostela
Journal websitewww.tandfonline.com
You getA submission-ready PDF and the editable LaTeX source — ready to submit.

Papers published in Ciencia y Tecnologia Alimentaria per year

14
1997
21
1998
15
1999
28
2000
25
2001
26
2002
30
2003
29
2004
23
2005
35
2006
35
2007
26
2008

Citation impact of Ciencia y Tecnologia Alimentaria by publication year

11
1997
54
1998
64
1999
165
2000
288
2001
151
2002
111
2003
151
2004
132
2005
197
2006
391
2007
363
2008

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

Most-cited papers in Ciencia y Tecnologia Alimentaria

INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN

Alex A. Anton, Fernando Bittencourt Luciano · 1 Jul 2007

Abstract Resumen Extrusion cooking technology is the most used technique for the production of snack foods. In such foods, texture is of major importance, with crispness being often a desirable attribute. Due to the high costs involved in sensory analysis, instrumental assessment of end-product texture, by fundamental and empirical techniques, has been a useful tool…

69 citations Cite SaveGo to paper →
ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION OF HERBAL INFUSIONS CONSUMED IN BRAZIL ACTIVID AD ANTIOXIDANTE Y COMPUESTOS FENÓLICOS EN INFUSIONES HERBARIAS CONSUMID AS EN BRASIL

Rodrigo Aparecido Moraes-de-Souza, Tatiane Luiza Cadorin Oldoni, Marisa Aparecida Bismara Regitano-D’Arce et al. · 1 Jul 2008

Abstract Resumen Processed tea and herbal infusions were studied for their phenol content, antioxidant activity and main flavonoids. Total phenolics were determined by Folin-Ciocalteu method and ranged from N.D. to 46.46 ± 0.44 mg/g GAE. Flavonoids were investigated by HPLC, and myricetin, quercetin, kaempferol were identified in black, green, and chamomile tea. Antioxidant activity was…

69 citations Cite SaveGo to paper →
PASTA ADDED WITH CHICKPEA FLOUR: CHEMICAL COMPOSITION,<i>IN VITRO</i>STARCH DIGESTIBILITY AND PREDICTED GLYCEMIC INDEX PASTA ADICIONADA CON HARINA DE GARBANZO: COMPOSICIÓN QUÍMICA, DIGESTIBILIDAD<i>IN VITRO</i>DEL ALMIDÓNY PREDICCIÓN DEL ÍNDICE GLUCÉMICO

Perla Osorio‐Díaz, Edith Agama‐Acevedo, M. Mendoza-Vinalay et al. · 1 Jul 2008

Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickpea flour level in the composite pasta, all in accordance to…

51 citations Cite SaveGo to paper →
MACAIBA PALM: FATTY AND AMINO ACIDS COMPOSITION OF FRUITS MACAÍBA: COMPOSICIÓN DE AMINOÁCIDOS Y ÁCIDOS GRASOS DE FRUTOS MACAÍBA: COMPOSICIÓN DE AMINOÁCIDOS E ÁCIDOS GRAXOS DE FROITOS

Pushkar Singh Bora, R. V. M. Rocha · 1 Jul 2004

The lipid content of dried pulp and kernels of Acrocomia intumescens palm fruits grown in the Northeast region of Brazil was determined to be about 34.6 and 49.2.6%, respectively.The hexane extracted oils from these parts showed refractive indices -1.4427 and 1.4310, specific gravity -0.9012 and 0.9213, peroxide -2.96 and 1.37, acid -1.5 and 2.1, iodine…

45 citations Cite SaveGo to paper →

Ciencia y Tecnologia Alimentaria template — frequently asked questions

How do I write a paper in the Ciencia y Tecnologia Alimentaria format?
In DocuGuru you write your manuscript in a normal editor — no LaTeX setup required — and select the Ciencia y Tecnologia Alimentaria 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 Ciencia y Tecnologia Alimentaria use?
Ciencia y Tecnologia Alimentaria 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." Ciencia y Tecnologia Alimentaria 12 (3): 45–58.
Do I need to know LaTeX to submit to Ciencia y Tecnologia Alimentaria?
No. DocuGuru generates the interact LaTeX class and compiles the PDF for you in the background, so you get a Taylor & Francis-ready Ciencia y Tecnologia Alimentaria 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 Ciencia y Tecnologia Alimentaria template?
Yes. Paste or upload your current manuscript — Word, LaTeX, Markdown, or plain text — and DocuGuru reflows it into the Ciencia y Tecnologia Alimentaria format with correct headings, figures, tables, and author–year citations.
Who publishes Ciencia y Tecnologia Alimentaria?
Ciencia y Tecnologia Alimentaria is a multidisciplinary journal published by Taylor & Francis. DocuGuru's Ciencia y Tecnologia Alimentaria template matches Taylor & Francis's official submission format.
Can I export a submission-ready Ciencia y Tecnologia Alimentaria PDF?
Yes — DocuGuru produces a PDF built with the official Ciencia y Tecnologia Alimentaria template (the interact class) that is ready to submit to Taylor & Francis, together with the matching LaTeX source files.
How much does the Ciencia y Tecnologia Alimentaria template cost?
You can start writing in the Ciencia y Tecnologia Alimentaria template for free. Exporting the final submission-ready Ciencia y Tecnologia Alimentaria PDF and LaTeX source is part of DocuGuru's paid plans — see the app for current pricing.
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