Vol. 47 No. 6 (1996)

Research

Documentation

[es] Reference of scientific papers

Equipo Editorial

436-439

[es] Reviews of new books

F. J. Hidalgo, J. L. Ruiz Barba, A. H. Sánchez Gómez, C. Gómez Herrera, A. Heredia, R. Zamora, A. Garrido Fernández, A. Montano

440-451

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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

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Shea butter

283
Anisidine value as a measurement of the latent damage of fats

241
Avocado oil extraction: An industrial experiment

224
Virgin almond oil: Extraction methods and composition

220
The development of a web page for lipid science and research. Main web sites of interest

218
Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation

211
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods

206
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

204
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

190
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

176

Vol. 47 No. 6 (1996)

Research

[es] Study of the chemical composition of seed and seed oil of cichorium intybus L

[es] Copper utilization in low fat diets

[en] Chemical characteristics and fatty acid composition on oils and fats stored in different packaging materials

[en] Insecticides authorized for use on olive trees and the relationship between their registration and residues in olive oil

[en] Effect of some essential oils on oxidative stability of peanut oil

[es] Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial

Technological Information

[es] Soybean processing

Reviews

[es] Detergency. Its main mechanisms