Vol. 66 No. 1 (2015)

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. 66 No. 1 (2015)

Research

[en] Thumba (Citrullus colocynthis L.) seed oil: a potential bio-lubricant base-stock

[en] Mamey sapote seed oil (Pouteria sapota). Potential, composition, fractionation and thermal behavior

[en] Effects of germination on chemical composition and antioxidant activity of flaxseed (Linum usitatissimum L) oil

[en] Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation

[en] Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

[en] Analysis of agro-morphological diversity and oil content in Indian linseed germplasm

[en] Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

[en] Physicochemical characteristics of commercial coconut oils produced in India

[en] Detoxification of Jatropha curcas oil by ultraviolet irradiation combined with ethanol washing

[en] Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program

[en] Properties and stability of deep-fat fried chickpea products

[en] The importance of pretreatment tailoring on the performance of ultrafiltration membranes to treat two-phase olive mill wastewater

[en] Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

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