Vol. 66 No. 4 (2015)

Research

Documentation

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

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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

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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. 4 (2015)

Research

[en] Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins

[en] Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

[en] Kinetics of enzymatic hydrolysis of methyl ricinoleate

[en] Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

[en] Advanced olive selections with enhanced quality for minor constituents

[en] Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

[en] Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium

[en] Evaluation of the therapeutic effect of Nigella sativa crude oil and its blend with omega-3 fatty acid-rich oils in a modified hepatorenal syndrome model in rats

[en] Synthesis, characterization, stability evaluation and release kinetics of fiber-encapsulated carotene nano-capsules

[en] Is the extra virgin olive oil market facing a process of differentiation? A hedonic approach to disentangle the effect of quality attributes

[en] ¹⁹F NMR method for the determination of quality of virgin olive oil

[en] Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction

[en] Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids

Documentation

[es] Lipids: Nutrition and Health.– Claude Leray.– CRC Press. Taylor and Francis Group. Boca Raton, FL, USA, 2015.– XIII +308 páginas.– ISBN 978-1-4822-4231-7

[en] Erratum

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Vol. 66 No. 4 (2015)

Research

[en] Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins

[en] Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

[en] Kinetics of enzymatic hydrolysis of methyl ricinoleate

[en] Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

[en] Advanced olive selections with enhanced quality for minor constituents

[en] Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

[en] Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium

[en] Evaluation of the therapeutic effect of Nigella sativa crude oil and its blend with omega-3 fatty acid-rich oils in a modified hepatorenal syndrome model in rats

[en] Synthesis, characterization, stability evaluation and release kinetics of fiber-encapsulated carotene nano-capsules

[en] Is the extra virgin olive oil market facing a process of differentiation? A hedonic approach to disentangle the effect of quality attributes

[en] 19F NMR method for the determination of quality of virgin olive oil

[en] Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction

[en] Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids

Documentation

[es] Lipids: Nutrition and Health.– Claude Leray.– CRC Press. Taylor and Francis Group. Boca Raton, FL, USA, 2015.– XIII +308 páginas.– ISBN 978-1-4822-4231-7

[en] Erratum

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication

[en] ¹⁹F NMR method for the determination of quality of virgin olive oil