Vol. 54 No. 4 (2003)

Research

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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

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Keywords

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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. 54 No. 4 (2003)

Research

[en] Study of the composition of Pyracantha crenulata roem seed, oil and meal

[en] Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study

[en] Changes occurring in vegetable oils composition due to microwave heating

[es] Effects of oxidized lipids (4,5 (E)-epoxy-2(E)-heptenal and 4,5 (E)-epoxy-2 (E) -decenal) and lysine reaction products on zinc and calcium utilization: assays in Caco-2 cells

[es] Sodium diffusion in green olives during the debittering. I: Effect of lye concentration.

[es] Sodium diffusion in green olives during the debittering. II: effect of lye temperature

[es] Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)

[en] Comparison between ethanol and hexane for oil extraction from Quercus suber L. fruits

[en] Pattern recognition of acorns from different Quercus species based on oil content and fatty acid profile

[es] Colorimetric characterization and classification of the virgin olive oil from the spanish-moroccan mediterranean area

[en] Detailed studies on some lipids of Silybum marianum(L.) seed oil

[es] Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

[en] Keeping the quality of cows’ butter by γ-irradiation

[en] Improvement of protein extraction from sunflower meal by hydrolysis with alcalase

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