Vol. 65 No. 4 (2014)

Research

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

Language

English
Español (España)

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

283
Anisidine value as a measurement of the latent damage of fats

241
Avocado oil extraction: An industrial experiment

224
Virgin almond oil: Extraction methods and composition

220
The development of a web page for lipid science and research. Main web sites of interest

218
Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation

211
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods

206
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

204
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

190
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

176

Vol. 65 No. 4 (2014)

Research

[en] Effect of carvacrol on the oxidative stability of palm oil during frying

[en] Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions

[en] Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

[en] Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

[en] Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

[en] The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (Daucus carota L.)

[en] A comparative study of the fatty acid profiles in commercial sheep cheeses

[en] Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

[en] A simple method for purification of deodorizer distillate from Indian rice (Oryza Sativa) bran oil and preparation of phytosterols

[en] Relationship structure-antioxidant activity of hindered phenolic compounds

[en] The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil

[en] Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils

Documentation

[en] The extra-virgin olive oil handbook.- Claudio Peri. – Editorial Wiley Blackwell. – John Wiley & Sons, Ltd. The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK, 2014. – XIII + 366 pages. – ISBN 978-1-118-46045-0

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