Vol. 59 No. 3 (2008)

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

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. 59 No. 3 (2008)

Research

[es] New trends on the alkaline treatment “cocido” of Spanish or Sevillian Style green table olives

[en] Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil

[en] Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria

[en] Fruit and oil quality of mature olive trees under partial rootzone drying

[en] Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production

[en] Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES)

[en] Solvent-free lipase-catalyzed preparation of diglycerides from co-products of vegetable oil refining

[en] Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay

[en] Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’

[en] Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco

[en] Structural characterization by Nuclear Magnetic Resonance of ozonized triolein

[es] Study of the possible chemical and biochemical events that affect the increase of the acidity in process extraction of maize oil

Documentation

[es] Books

News

[es] In Memoriam: Dr. D. Jaime Gracián Tous

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