Vol. 72 No. 4 (2021)

Research

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. 72 No. 4 (2021)

Research

[en] Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil

[en] Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates

[en] Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

[en] Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes

[en] Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique

[en] Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils

[en] Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E6

[en] Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity

[en] Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma

[en] Effects of an integrated harvest system on the quality of olive fruit for small producers

[en] A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization

[en] Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions

[en] Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication