Vol. 46 No. 3 (1995)

Research

Documentation

[es] Reference of scientific papers

Equipo Editorial

213-215

[es] Reviews of new books

C. Gómez Herrera, A. Heredia, A. de Castro, M. C. Durán Quintana, R. Maestro Durán, A. Garrido Fernández, P. García García, F. J. Hidalgo, R. Zamora

216-223

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

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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

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JCI: 0.24

Q4 (57/74)

Chemistry, Applied

Q4 (142/173)

Food Science & Technology

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0.00038

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0.190

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Vol. 46 No. 3 (1995)

Research

[en] Colour changes in different processing conditions of green olives of Chalkidiki variety

[en] Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil

[en] Effect of freeze storage on the volátiles of butter

[en] A mathematical model for the study of lipid accumulation in oleaginous microorganisms. I. Lipid accumulation during growth of Mucor circinelloides CBS 172-27 on a vegetable oil

[es] Obtaining of polyunsaturated fatty acids concentrates by the urea complexes method

[es] A Study of mixtures of organic solvents and triglycerides of linseed oil or the free fatty acids. 1.- Molar volume, molar refraction and dynamic viscosity

[es] Quality control of used frying fats. Validity of quick tests to substitute polar compound determination

Reviews

[es] Oxysterol formation in foods