Vol. 45 No. 1-2 (1994)

Monography

Documentation

[es] Reviews of new books

A. Garrido Fernández, C. Gómez Herrera, P. García García, M. V. Alonso García, A. H. Sánchez Gómez, A. Guinda, A. Heredia Moreno, R. Zamora, A. Garrido, F. J. Hidalgo, A. de Castro, J. C. González Vázquez, G. Márquez Ruiz

82-92

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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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Journal Citation Indicator (JCI) 2023

JCI: 0.24

Q4 (57/74)

Chemistry, Applied

Q4 (142/173)

Food Science & Technology

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Eigenfactor Score 2023

0.00038

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0.190

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Food Science

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Vol. 45 No. 1-2 (1994)

Editorial

[es] [en] Editorial. Foreword

Monography

[en] Olive oil quality and EEC regulations

[en] A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research

[en] Consumer attitudes and olive oil acceptance: The potential consumer

[en] Consumer attitudes and olive oil acceptance: the traditional consumer

[en] Sensory profiling: a method for describing the sensory characteristics of virgin olive oil

[en] Relationship between the COI test and other sensory profiles by statistical procedures

[en] The sensory wheel of virgin olive oil

[en] Some nutritional benefits of extra virgin olive oil

[en] Good Manufacturing Practice (GMP) guidelines for virgin olive oil production

[en] A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion

[en] Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil

[en] Sensory and instrumental assessment of olive oil appearance

[en] Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil

[en] Rapid determination of phenol content in extra virgin olive oil

[en] A suitable method for defining the nutritional quality of virgin olive oil

[en] Good control practices underlined by an on-line fuzzy control database