Vol. 72 No. 1 (2021)

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. 72 No. 1 (2021)

Research

[en] Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators

[en] Analyses and evaluation of the main chemical components in different tobacco (Nicotiana tabacum L.) genotypes

[en] Common Kilka oil and its primary and secondary oxidative dynamics stabilized by different variants of clove essential oil

[en] Effect of the damages caused by the green shield bug (Palomena prasina L.) on the qualitative traits of hazelnuts

[en] Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: focus on moisture removal and compositional changes

[en] Fatty acid composition and antioxidant activity of Angelica glauca and Chenopodium album seed extracts from Kashmir

[en] Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters

[es] Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

[en] Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives

[en] Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study

[en] Catalyst-free production of fatty acid ethyl esters (FAEE) from macauba pulp oil

[en] Fatty acids, bioactive substances, antioxidant and antimicrobial activity of Ankyropetalum spp., a novel source of nervonic acid

[en] New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

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