Vol. 60 No. 3 (2009)

Editorial

[es] [en] Editorial

Francisco J. Forero Vizcaino

229-230

[en] Preface

Manuel León-Camacho

231

Research

Reviews

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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

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. 3 (2009)

Editorial

[es] [en] Editorial

[en] Preface

Research

[en] Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data

[en] Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding

[en] Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems

[en] Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

[en] Changes in SPME-extracted volatile compounds from Iberian ham during ripening

[en] Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

[en] Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile

[en] Lipid profile and dietary habits in an elderly rural population in the southern Spain: the Sierra de Huelva study

Reviews

[en] Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

[en] Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

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