Vol. 54 No. 1 (2003)

Research

Documentation

[es] Journals' Bibliography. Books

R. Zamora, F. J. Hidalgo, D. Hornero, A. Garrido Fernández, C. Gómez Herrera, Mª. J. Moyano, J. L. Ruiz Barba, L. Rejano Navarro, A. Higinio Sánchez, A. Guinda

81-101

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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

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. 54 No. 1 (2003)

Editorial

[es] D. Jose Maria Piñar Miura y el Instituto de la Grasa

Research

[es] Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region

[en] Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

[en] Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars

[es] Isomeric fatty acid composition of spanish commercial ice-creams

[en] Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil

[en] Fatty acids and sterols of Griffonia seeds oil

[es] Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods

[es] Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs

[es] Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil.

[es] Enzymatic treatment in the grapeseed oil extraction, Vitis vinifera, by cold pressing

[es] Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil

[en] Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain

[en] The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives

[en] Enzymatic aqueous technology for simultaneous coconut protein and oil extraction

Documentation

[es] Journals' Bibliography. Books

News

[es] Forthcoming Congress and Meetings. Other News

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