Vol. 42 No. 5 (1991)

Research

Documentation

[es] Reference of scientific papers

Equipo Editorial

387-389

[es] Patents

Equipo Editorial

390

[es] Reviews of new books

J. M. Olías, C. Gómez Herrera, A. Garrido Fernández, V. Ruiz Gutiérrez, L. Rejano, M. C. Pérez Camino

390-396

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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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Keywords

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Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

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

317
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent

289
Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils

286
Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

275
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends

273
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread

271
Shea butter

251
Immunomodulation as the main characteristic of vegetable oils: a review

244
Avocado oil extraction: An industrial experiment

232

Vol. 42 No. 5 (1991)

Research

[es] Transesterification of fatty acid esters with arylaminoalcohols. Synthesis of mono- and diacylderivatives of 3-phenylamino- 1,2-propanediol

[es] Preparation and characterization of fibre fractions in olives (Hojiblanca, var.)

[es] Monolayers of fatty acids. III. Palmitic, Laurie and Oleic Acids on aqueous solutions containig solutes with alcoholic functional groups

[es] Physical and chemical properties of fractionated and interesterified beef tallows

[en] Definite influence of the extraction methods on the chemical composition of virgin olive oil

[es] Influence of substrate concentration on the kinetics of olive mill wastewater biomethanation in fluid bed bioreactors using immobilized microorganisms

[es] Variation of the quality parameters of sunflower grain and oil (H. annus) stored at different relative environmental humidities

[es] Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content

Reviews

[es] Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids