Vol. 53 No. 3 (2002)

Research

Documentation

[es] Journals' Bibliography. Books

A. de Castro, F. J. Hidalgo, R. Zamora, J. Mª García Martos, J. A. Cayuela Sánchez

359-369

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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. 53 No. 3 (2002)

Editorial

[es] El profesor Lora-Tamayo y el Instituto de la Grasa

Research

[en] Optimum conditions for enzymatic degradation of some oilseed proteins

[en] Effect of degree of hydrolysis on the functional properties of some oilseed proteins

[es] Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol.

[es] Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness

[es] Abdominal chicken fat fractionation

[en] The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content

[es] Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil

[en] Soybean lecithin: acetone insoluble residue fractionation and their volatile components

[en] Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

[en] Reducing the bloater spoilage incidence in fermented green olives during storage

[en] Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma

[es] Effect of temperature on whey protein isolated (WPI) films adsorbed at the water-oil interface

[en] Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening

[en] Determination of the milk fat content of fat mixtures

Documentation

[es] Journals' Bibliography. Books

News

[es] Forthcoming Congress and Meetings. Other News

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