LWT : Impact Factor & More
eISSN: 1096-1127pISSN: 0023-6438
Open AccessShare this on:
Key Metrics
CiteScore 
7.3
Scite Index
0.92 5-Year SI
SNIP
1.52
Recommended pre-submission checks
Powered by 
Run standard language and technical checks to improve your manuscript – before you submit
Technical Compliance
Ensure manuscript complies with standard submission guidelines.
Language Quality
Improve clarity, grammar, and academic writing style.
A comprehensive report covering all these checks awaits you.
Topics Covered on LWT
LWT Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
DOAJ 
SJR
| Overview | |
| Publisher | ELSEVIER |
| Language | English |
| Frequency | Monthly |
| Article Processing Charges | USD 2250 |
| Publication Time | 18 |
| Editorial Review Process | Anonymous peer review |
| General Details | |
| Language | English |
| Frequency | Monthly |
| Publication Start Year | 2005 |
| Publisher URL | Visit website |
| Website URL | Visit website |
| Publication Details | |
| Editorial Review Detail | |
| Information for authors | |
| Author instructions | Visit website |
| Copyright Details | Visit website |
| License type | CC BY, CC BY-NC-ND |
| OA statement | Visit website |
View less
Planning to publish in LWT ?
Upload your Manuscript to get
- Degree of match
- Common matching concepts
- Additional journal recommendations
Recently Published Papers in LWT
Changes in yeast populations during mixed fermentation with Hanseniaspora uvarum and effects on ester-related gene expression and products
- 1 Jun 2026
- LWT
Using <5 kDa peptide fraction from grape seed by-product as colour stabiliser for red wines in warm climates
- 1 Jun 2026
- LWT
Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization
- 1 Jun 2026
- LWT
“Liquid Egg Yolk”: A low-cholesterol alternative based on soy protein isolate-xanthan gum high internal phase emulsion
- 1 Jun 2026
- LWT
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage
- 1 Jun 2026
- LWT
Convergent microbial succession during storage of solid-state fermented foods: Insights from Chinese baijiu Daqu
- 1 Jun 2026
- LWT
Changes in yeast populations during mixed fermentation with Hanseniaspora uvarum and effects on ester-related gene expression and products
- 1 Jun 2026
- LWT
Using <5 kDa peptide fraction from grape seed by-product as colour stabiliser for red wines in warm climates
- 1 Jun 2026
- LWT
Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization
- 1 Jun 2026
- LWT
“Liquid Egg Yolk”: A low-cholesterol alternative based on soy protein isolate-xanthan gum high internal phase emulsion
- 1 Jun 2026
- LWT
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage
- 1 Jun 2026
- LWT
Convergent microbial succession during storage of solid-state fermented foods: Insights from Chinese baijiu Daqu
- 1 Jun 2026
- LWT
FAQs on LWT
How long has LWT been actively publishing? 
What is the publishing frequency of LWT?
How many articles did LWT publish last year?
What is the eISSN & pISSN for LWT?
What is Citescore for LWT?
What is SNIP score for LWT?
Who is the publisher of LWT?
