Vol. 47 No. 5 (1996)

Research

Reviews

Documentation

[es] Bibliografía de revistas

Equipo Editorial

349-352

[es] Libros

A. Garrido Fernández, A. Heredia, W. Moreda Martino, A. Cert, A. de Castro, M. J. Martín Polvillo, M. V. Ruiz Méndez, F. J. Hidalgo, R. Zamora, C. Gómez Herrera, M. Brenes Balbuena

353-367

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

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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

Eigenfactor Score 2023

0.00038

Article influence score 2023

0.190

Eigenfactor Category:

Food Science

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Vol. 47 No. 5 (1996)

Research

[es] Fluorescent compounds formation during sardine (Sardina pilhiardus) chilling: Comparison with lipid damage indexes

[en] Effect of different relative humidities on the oil extracted from stored cottonseed

[es] Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy

[es] Comparison of different solvents for determination of fat in liver

[en] Reaction of Nα-acetyl-L-histidine with diazomethane: A model esterification reaction of carboxylic groups in the presence of imidazole rings

[en] Determination of α-tocopherol in pork with high intramuscular fat content

Technological Information

[es] Global prospectives of fats and oils uses. Present and future