Vol. 65 No. 4 (2014)

Research

Make a Submission

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

Language

English
Español (España)

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

Plagiarism Detection Tool

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. 65 No. 4 (2014)

Research

[en] Effect of carvacrol on the oxidative stability of palm oil during frying

[en] Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions

[en] Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

[en] Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

[en] Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

[en] The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (Daucus carota L.)

[en] A comparative study of the fatty acid profiles in commercial sheep cheeses

[en] Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

[en] A simple method for purification of deodorizer distillate from Indian rice (Oryza Sativa) bran oil and preparation of phytosterols

[en] Relationship structure-antioxidant activity of hindered phenolic compounds

[en] The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil

[en] Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils

Documentation

[en] The extra-virgin olive oil handbook.- Claudio Peri. – Editorial Wiley Blackwell. – John Wiley & Sons, Ltd. The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK, 2014. – XIII + 366 pages. – ISBN 978-1-118-46045-0

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication