Vol. 63 No. 4 (2012)

Research

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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

Language

English
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Indexing and quality

Journal Impact Factor (JIF) 2023

JIF (2 years): 1.0
JIF (5 years): 1.4

Q4 (58/74)

Chemistry, Applied

Q4 (144/173)

Food Science & Technology

Source: Clarivate Analytics©, Journal Citation Reports®

Journal Citation Indicator (JCI) 2023

JCI: 0.24

Q4 (57/74)

Chemistry, Applied

Q4 (142/173)

Food Science & Technology

Source: Clarivate Analytics©, Journal Citation Reports®

Eigenfactor Score 2023

0.00038

Article influence score 2023

0.190

Eigenfactor Category:

Food Science

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Keywords

Most downloads (60 days)

Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

374
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods

317
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent

289
Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils

286
Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

275
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends

273
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread

271
Shea butter

251
Immunomodulation as the main characteristic of vegetable oils: a review

244
Avocado oil extraction: An industrial experiment

232

Vol. 63 No. 4 (2012)

Research

[en] The oleic acid esterification of policosanol increases its bioavailability and hypocholesterolemic action in rats

[en] Detection of argan oil adulterated with vegetable oils: new markers

[en] Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan

[es] Cholesterol metabolism: increasingly complex

[en] Evaluation of cadmium, lead, copper, iron and zinc in Turkish dietary vegetable oils and olives using electrothermal and flame atomic absorption spectrometry

[en] Preparation and evaluation of functional foods in adjuvant arthritis

[es] Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars

[en] Physalis peruviana pomace suppresses highcholesterol diet-induced hypercholesterolemia in rats

[en] Evaluation of the oil Produced from lettuce crop cultivated under three irrigation conditions

[en] Analysis of volatile compounds from Iberian hams: a review

[en] Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

[en] Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

[en] Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil

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