Vol. 59 No. 4 (2008)

Research

Technological Information

Make a Submission

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

Plagiarism Detection Tool

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. 4 (2008)

Research

[en] Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions

[en] Synthesis of cocoa butter triacylglycerols using a model acidolysis system

[en] Physico-chemical properties, fatty acid and tocopherol composition of oils from some Sudanese oil bearing sources

[en] A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype

[es] Production of structured lipids by enzymatic transesterification of soybean oil and palm kernel oil in a packed-bed reactor

[en] Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)

[en] Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs

[en] Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits

[en] Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1

[en] Prediction of a model enzymatic acidolysis system using neural networks

[en] Detection of the presence of used frying oil as raw material in biodiesel production

Technological Information

[es] An analysis of the industries of olive oil refining in Andalusia

News

[es] Past Meetings and Congresses. Forthcoming Congresses

Make a Submission

Language

Indexing and quality

Plagiarism Detection Tool

Syndication