Vol. 70 No. 4 (2019)

Research

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

Language

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. 70 No. 4 (2019)

Research

[en] Purification of degummed crude sunflower oil with selected metal-organic frameworks as adsorbents

[en] Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)

[en] Synthesis, characterization and evaluation of 1-monoacylglycerols of unsaturated fatty acids as potential bioactive lipids

[en] Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants

[en] Monitoring of the enzymatic activity of intracellular lipases of Ustilago maydis expressed during the growth under nitrogen limitation and its correlation in lipolytic reactions

[en] Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source

[en] Characterization of different ozonized sunflower oils I. Chemical changes during ozonization

[en] Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties

[en] Crystallization kinetics of safflower and olive oils during low-temperature storage

[en] Efficiency of ultrasound assisted extract of Delonix regia petals as natural antioxidant on the oxidative stability of sunflower oil

[en] Composition, properties, stability and thermal behavior of tamarind (Tamarindus indica) seed oil

[en] Analysis of the thermal and physicochemical properties of unsaturated fatty acid concentrates from cobia (Rachycentron canadum) and Argentine croaker (Umbrina canosai) waste

[en] Valorization of a high-acidity residual oil generated in the waste cooking oils recycling industries

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