Vol. 67 No. 4 (2016)

Research

Documentation

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

Language

English
Español (España)

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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. 67 No. 4 (2016)

[en] I Annual Workshop INSA-UB “The Universe of the Olive Oil” held in the Food and Nutrition Torribera Campus of the University of Barcelona, Spain, 11th November 2015

Research

[en] A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

[en] Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis

[en] Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

[en] Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014

[en] Cardiovascular risk protection from the Mediterranean diet and olive oil. A transcriptomic update in humans

[en] Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil

[en] Fatty acid composition of the pollen lipids of Cycas revoluta Thunb

[en] The antisense expression of AhPEPC1 increases seed oil production in peanuts (Arachis hypogaea L.)

[en] Impact of microwave pre-treatment on the batch anaerobic digestion of two-phase olive mill solid residue: a kinetic approach

[en] Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

[en] Multivariate analysis of seasonal variation in the composition and thermal properties of butterfat with an emphasis on authenticity assessment

[en] Enzymatic preparation and characterization of soybean lecithin-based emulsifiers

[en] Markers of quality and genuineness of commercial extra virgin sacha inchi oils

Documentation

[es] Manual de charcutería artesanal.– T. Malmertoft.– Editorial Acribia, Zaragoza, España, 2016.– XI + 135 páginas.– ISBN 978-84-200-1171-4.

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