Vol. 69 No. 2 (2018)

Research

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

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English
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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

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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. 69 No. 2 (2018)

Research

[en] Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO₂: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

[en] Lipase-catalyzed transesterification of epoxidized soybean oil to prepare epoxy methyl esters

[en] Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

[en] Comparison of ¹⁹F and ¹H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration

[en] Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

[en] Zero trans biscuits with soybean-based fats formulated using an artificial neural network

[en] Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya

[en] Chemical and structural variations in hazelnut and soybean oils after ozone treatments

[en] Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

[en] Physiochemical characteristics, fatty acid profile and tocopherol composition of the oil from Camellia oleifera Abel cultivated in Henan, China

[en] Chemical characterization of commercial and single-variety avocado oils

[en] Bioactive compounds and functional potential of pequi (Caryocar spp.), a native Brazilian fruit: a review

Documentation

[en] Edible Oil Structuring. Concepts, Methods and Applications.– Ashok R. Patel.– The Royal Society of Chemistry, London, UK, 2018.– XVIII + 336 pages.– ISBN 978-1-78262-829-3.

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Vol. 69 No. 2 (2018)

Research

[en] Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

[en] Lipase-catalyzed transesterification of epoxidized soybean oil to prepare epoxy methyl esters

[en] Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

[en] Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration

[en] Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

[en] Zero trans biscuits with soybean-based fats formulated using an artificial neural network

[en] Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya

[en] Chemical and structural variations in hazelnut and soybean oils after ozone treatments

[en] Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

[en] Physiochemical characteristics, fatty acid profile and tocopherol composition of the oil from Camellia oleifera Abel cultivated in Henan, China

[en] Chemical characterization of commercial and single-variety avocado oils

[en] Bioactive compounds and functional potential of pequi (Caryocar spp.), a native Brazilian fruit: a review

Documentation

[en] Edible Oil Structuring. Concepts, Methods and Applications.– Ashok R. Patel.– The Royal Society of Chemistry, London, UK, 2018.– XVIII + 336 pages.– ISBN 978-1-78262-829-3.

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication

[en] Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO₂: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

[en] Comparison of ¹⁹F and ¹H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration