Vol. 58 No. 3 (2007)

Research

Reviews

Make a Submission

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

Language

English
Español (España)

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

Plagiarism Detection Tool

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. 58 No. 3 (2007)

Research

[es] Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales

[es] Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis

[en] Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

[en] Nitrogen, potassium and plant growth retardant effects on oil content and quality of cotton seed

[es] Extraction of sweet and hot pepper and paprika oleoresin I. Overview, composition, process, innovations, and applications

[es] Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour

[en] Soybean phospholipase D activity determination. A comparison of two methods

[es] Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments

[en] Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

[es] Influence of pH and ionic strength on the thermalinduced transitions of egg yolk dispersions

[en] Pretreatment of cottonseed flakes with proteases and an amylase for higher oil yields

Reviews

[en] Analysis of the scientific production of olive products. I – Table olives

News

[es] Forthcoming Congress and Meetings

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication