Vol. 68 No. 1 (2017)

Research

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

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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. 68 No. 1 (2017)

[es] In Memoriam: Rafael Gutiérrez González-Quijano. Profesor de Investigación del Instituto de la Grasa

Research

[en] Supercritical CO₂ extraction of oil and omega-3 concentrate from Sacha inchi (Plukenetia volubilis L.) from Antioquia, Colombia

[en] Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

[en] Modification of olefinic double bonds of unsaturated fatty acids and other vegetable oil derivatives via epoxidation: A review

[en] Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

[en] Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

[en] Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon

[en] Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

[en] Regarding the rejection performance of a polymeric reverse osmosis membrane for the final purification of two-phase olive mill effluents previously treated by an advanced oxidation process

[en] Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats

[en] Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

[en] An explanation for the natural de-bittering of Hurma olives during ripening on the tree

[en] Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system

[en] Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

[en] Informative note: Xylella, the olive grove in risk

Documentation

[en] The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0

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Syndication

Vol. 68 No. 1 (2017)

[es] In Memoriam: Rafael Gutiérrez González-Quijano. Profesor de Investigación del Instituto de la Grasa

Research

[en] Supercritical CO2 extraction of oil and omega-3 concentrate from Sacha inchi (Plukenetia volubilis L.) from Antioquia, Colombia

[en] Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

[en] Modification of olefinic double bonds of unsaturated fatty acids and other vegetable oil derivatives via epoxidation: A review

[en] Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

[en] Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

[en] Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon

[en] Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

[en] Regarding the rejection performance of a polymeric reverse osmosis membrane for the final purification of two-phase olive mill effluents previously treated by an advanced oxidation process

[en] Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats

[en] Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

[en] An explanation for the natural de-bittering of Hurma olives during ripening on the tree

[en] Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system

[en] Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

[en] Informative note: Xylella, the olive grove in risk

Documentation

[en] The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication

[en] Supercritical CO₂ extraction of oil and omega-3 concentrate from Sacha inchi (Plukenetia volubilis L.) from Antioquia, Colombia