Vol. 64 No. 2 (2013)

Research

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

Language

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

Most downloads (60 days)

Shea butter

268
Anisidine value as a measurement of the latent damage of fats

250
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

233
The development of a web page for lipid science and research. Main web sites of interest

225
Virgin almond oil: Extraction methods and composition

222
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

209
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods

194
Avocado oil extraction: An industrial experiment

188
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

181
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

160

Vol. 64 No. 2 (2013)

Editorial

[es] [en] Editorial

Research

[en] Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles

[en] A practical study on the feasibility of alpha and gamma-tocopherol quantification for distinguishing Iberian pig feeding systems

[en] Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feeding

[en] Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

[en] Classification of Iberian pigs according to intensive feeding by chemsensor

[en] Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems

[en] GC-C-IRMS analysis of FAMEs as a tool to ascertain the diet of Iberian pigs used for the production of pork products with high added value

[en] Predictive ability of the feeding system in Iberian pig by means of several analytical methods

[en] Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder

[en] Predicting Acorn-Grass Weight Gain Index using non-destructive Near Infrared Spectroscopy in order to classify Iberian pig carcasses according to feeding regime

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Indexing and quality

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