Vol. 66 No. 2 (2015)

Editorial

[en] Editorial

M. Carmen Pérez Camino

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

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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

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

289
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

289
Sunflower oil obtained by a new device and extraction system using hydrostatic pressing

239
Avocado oil extraction: An industrial experiment

229
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

227
Differences in milk fat composition across selected mammals - A review

220
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

214
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread

204
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent

203
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends

196

Vol. 66 No. 2 (2015)

Editorial

[en] Editorial

Research

[en] Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil

[en] Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method

[en] Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

[en] Effect of temperature on the oxidation of soybean biodiesel

[en] Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

[en] Optimization of supercritical carbon dioxide (CO₂) extraction of sardine (Sardinella lemuru Bleeker) oil using response surface methodology (RSM)

[en] Habitat induced mutational effects and fatty acid profile changes in bottom dweller Cirrhinus mrigala inhabitant of river Chenab

[en] Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

[en] Correlation between lipid and carotenoid synthesis and photosynthetic capacity in Haematococcus pluvialis grown under high light and nitrogen deprivation stress

[en] Determination of pesticide residues in olives by liquid extraction surface analysis followed by liquid chromatography/tandem mass spectrometry

[en] Comparative chemistry and biological properties of the solid residues from hydrodistillation of Spanish populations of Rosmarinus officinalis L.

[en] Essential oils from Egyptian aromatic plants as antioxidant and novel anticancer agents in human cancer cell lines

Documentation

[es] The essence of gastronomy. understanding the flavor of foods and beverages. – CRC Press. – Boca Raton, FL, USA. – XXI + 323 páginas. – ISBN 978-1-4822-1676-9.

[en] [es] Reviewers List 2014

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Syndication

Vol. 66 No. 2 (2015)

Editorial

[en] Editorial

Research

[en] Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil

[en] Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method

[en] Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

[en] Effect of temperature on the oxidation of soybean biodiesel

[en] Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

[en] Optimization of supercritical carbon dioxide (CO2) extraction of sardine (Sardinella lemuru Bleeker) oil using response surface methodology (RSM)

[en] Habitat induced mutational effects and fatty acid profile changes in bottom dweller Cirrhinus mrigala inhabitant of river Chenab

[en] Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

[en] Correlation between lipid and carotenoid synthesis and photosynthetic capacity in Haematococcus pluvialis grown under high light and nitrogen deprivation stress

[en] Determination of pesticide residues in olives by liquid extraction surface analysis followed by liquid chromatography/tandem mass spectrometry

[en] Comparative chemistry and biological properties of the solid residues from hydrodistillation of Spanish populations of Rosmarinus officinalis L.

[en] Essential oils from Egyptian aromatic plants as antioxidant and novel anticancer agents in human cancer cell lines

Documentation

[es] The essence of gastronomy. understanding the flavor of foods and beverages. – CRC Press. – Boca Raton, FL, USA. – XXI + 323 páginas. – ISBN 978-1-4822-1676-9.

[en] [es] Reviewers List 2014

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication

[en] Optimization of supercritical carbon dioxide (CO₂) extraction of sardine (Sardinella lemuru Bleeker) oil using response surface methodology (RSM)