Vol. 57 No. 3 (2006)

Research

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

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English
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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

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. 57 No. 3 (2006)

Research

[es] Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale

[en] Variability in oil tocopherol concentration and composition of traditional and high oleic sunflower hybrids (Helianthus annuus L.) in the Pampean region (Argentina

[en] Lipids, fatty acids composition and carotenoids of Chlorella vulgaris cultivated in hydroponic wastewater

[en] Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction

[en] Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends

[en] Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...

[es] Influences of using enzymatic complexes in the second centrifugation of olive paste

[es] Physicochemical characteristics of yagua palm (Attalea cryptanther) endospermus oil

[es] Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)

[en] Amphoteric surfactants containing ?-hydroxy ester group and an amino acid residue

[en] Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays

[es] Biotechnological alternatives for omega-3 polyunsaturated fatty acids production

Documentation

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