Vol. 60 No. 2 (2009)

Research

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

Language

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. 60 No. 2 (2009)

Editorial

[es] María Dolores Ayestarán Tafalla, In Memoriam

Research

[en] The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltammetric analysis

[en] Quality of extra virgin olive oil affected by several packaging variables

[en] The relationship between total phenol concentration and the perceived style of extra virgin olive oil

[en] Antimicrobial activity of Rhizobium sp. strains against Pseudomonas savastanoi, the agent responsible for the olive knot disease in Algeria

[en] Antioxidant properties of some plants growing wild in Turkey

[en] Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

[en] Nutritional composition of new Peanut (Arachis hypogaea L.) cultivars

[en] Incorporation of medium chain fatty acids into fish oil triglycerides by chemical and enzymatic interesterification

[en] Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

[es] The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran

[en] NIR prediction of fruit moisture, free acidity and oil content in intact olives

Reviews

[en] Docosahexaenoic acid (DHA), an essential fatty acid for the proper functioning of neuronal cells: their role in mood disorders

Documentation

[es] Books

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