Vol. 69 No. 4 (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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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

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. 69 No. 4 (2018)

Research

[en] Elliptic Fourier based analysis and multivariate approaches for size and shape distinctions of walnut (Juglans regia L.) cultivars

[en] Effects of olive oil on blood pressure: A systematic review and meta-analysis

[en] The effect of rosemary extract on 3-MCPD and glycidyl esters during frying

[en] Variability of seed oil content, fatty acid composition, and nervonic acid content in Acer truncatum, native to 14 regions of China

[en] Physicochemical characteristics and oxidative stability of Egyptian corn germ oil produced by aqueous enzymatic extraction

[en] Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts

[en] Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes

[en] From NIR spectra to singular wavelengths for the estimation of the oil and water contents in olive fruits

[en] Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

[en] Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow

[en] Quality preservation of walnut kernels using edible coatings

[en] Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification

[en] Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

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