Vol. 46 No. 4-5 (1995)

Research

Documentation

[es] Reference of scientific papers

Equipo Editorial

311-314

[es] Reviews of new books

F. J. Hidalgo, R Zamora, R. Jiménez Díaz, C. Gómez Herrera, M. V. Ruíz Méndez, A. de Castro, A. Montano, A. Garrido Fernández, J. L. Ruíz Barba

315-329

News

Make a Submission

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

Language

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

Plagiarism Detection Tool

Keywords

Most downloads (60 days)

Vol. 46 No. 4-5 (1995)

Editorial

[es] In memoriam, A. D. Eduardo Vioque Pizarro

Research

[en] Changes in pumpkin seed oil during heating

[en] Amphoteric surface active agents

[en] A mathematical model for the study of lipid accumulation in oleaginous microorganisms. II. Study of cellular lipids of Mucor circinelloides during growth on a vegetable oil

[en] Fractionation of phenolase from green table olives (Ascolana tenera var.) by immobilized copper affinity chromatography

[en] Integral centrifuges for olive oil extraction, at the third millenium threshold. Transformation yields

[es] Mechanical properties of vegetable oils and fats

[en] Changes in physical and chemical properties of palm olein during heating

[es] A rapid method for squalene determination in vegetable oils

[es] Determination of some purity parameters in olive oils. Results from a collaborative study

[es] Use of essential oils as natural antioxidants

[es] A Study of mixtures of organic solvents and triglycerides of linseed oil or the free fatty acids. II.- Application to the viscosity of the Andrade, Krone, McAllister and Hildebrand equations

[es] Surfactants. XX. Fatty ω-monoesters of dithíoacetals of sugars

[es] Extraction of virgin olive oil by two-phase continuous system. Influence of different variables of the process on certain parameters related to oil quality

[es] Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet

[es] Characterization of Astrocaryum macrocalyx Kernel fat