Vol. 52 No. 2 (2001)

Research

Reviews

[es] Obtention and uses of protein hydrolysates

Javier Vioque, Alfonso Clemente, Justo Pedroche, María del Mar Yust, Francisco Millán

132-136

Documentation

[es] Reference of scientific papers. Books

L. Rejano Navarro, M. Brenes Balbuena, A. Garrido Fernández, C. Gómez Herrera, C. Sanz, J. Garrido, J. Mª. García Martos, R. Zamora, A. de Castro, F. J. Hidalgo, P. García García

137-156

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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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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

Eigenfactor Score 2023

0.00038

Article influence score 2023

0.190

Eigenfactor Category:

Food Science

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Vol. 52 No. 2 (2001)

Research

[en] Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a β-carotene-linoleate model system

[en] Studies on changes in lipid profiles of new varieties of rape during seed maturation

[en] Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage

[en] Fractionation of commercial hexane and use of its fractions as extracting solvent of cottonseed oil

[en] Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation

[es] Chemical characteristics of Solanum sisymbriifolium lam seed oil and residual seed meal

[es] Production and uses of protein concentrates and isolates