ISSN: 0017-3495

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Grasas y Aceites Q3 Unclaimed

CSIC Consejo Superior de Investigaciones Cientificas Spain

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Grasas y Aceites is a journal indexed in SJR in Food Science and Organic Chemistry with an H index of 59. It is an CC BY-NC Journal with a Double blind peer review review system The scope of the journal is focused on edible fats, edible oils, oleaginous fruits and seeds, table olives, by-products. It has an SJR impact factor of 0,272 and it has a best quartile of Q3. It is published in English, Spanish; Castilian. It has an SJR impact factor of 0,272.

Type: Journal

Type of Copyright: CC BY-NC

Languages: English, Spanish; Castilian

Open Access Policy: Open Access

Type of publications:

Publication frecuency: -

Categories: Food Science (Q3) Organic Chemistry (Q4)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

0,272

SJR Impact factor

59

H Index

36

Total Docs (Last Year)

145

Total Docs (3 years)

1101

Total Refs

175

Total Cites (3 years)

145

Citable Docs (3 years)

1.09

Cites/Doc (2 years)

30.58

Ref/Doc

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Aims and Scope

Edible fats Edible oils Oleaginous fruits and seeds Table olives By-products

Best articles by citations

Depuracion aerobia de los efluentes resultantes del proceso de biometanizacion del alpechin

The effect of degumming by hydration on the purification of high acidity solvent extracted olive oil

Purificacion de lecitina de soja. 1-Seleccion de equipamiento y determinacion de las condiciones operativas. 2-Obtencion de diagrama de equilibrio

Medida del grado de insaturacion de aceites y grasas comestibles por espectroscopia infrarroja y su relacion con el indice de yodo

Optimizing conditions for enzymatic extraction of sunflower oil

Modificaciones producidas en las proteinas alimentarias por su interaccion con lipidos peroxidados. II. Mecanismos conocidos de la interaccion lipido (oxidado) - proteina

Modificaciones producidas en las proteinas alimentarias por su interaccion con lipidos peroxidados. III. Consecuencias nutricionales y toxicologicas

Componente del insaponificable del aceite de oliva con polaridad comprendida entre el escualeno y los alcoholes triterpenicos

Absorcion de grasas termoxidadas. II. Influencia del nivel de alteracion y porcentaje de grasa en la dieta

Contenidos de isomeros trans de los acidos grasos en productos carnicos, (II) Tejido adiposo y grasa intramuscular del cerdo

Contenidos de isomeros trans de los acidos grasos en productos carnicos. (III) Tejido adiposo y grasa intramuscular de vacuno

Incorporacion de los derivados grasos de anilina en los quilomicrones linfaticos

SHOW MORE ARTICLES

Effect of some degossypolisation treatments of cottonseed meal on its functional properties

Biodegradacion de compuestos fenolicos del alpechin con Aspergillus terreus

Preparacion y caracterizacion de fracciones de fibra en aceitunas (Variedad Hojiblanca)

La oxidacion de componentes grasos y formacion de hexanal en la curacion del salchichon

Evolucion de componentes de aceituna (variedad Hojiblanca) durante la maduracion

Los compuestos fenolicos en la autodefensa de los vegetales

Technological challenges to assess n-3 polyunsaturated fatty acids from marine oils for nutritional and pharmacological use

Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...

Microbiological treatment of oil mill waste waters

Transesterificacion de esteres grasos con arilaminoalcoholes. Sintesis de mono- y diacilderivados del 3-fenilamino-1,2-propanodiol

Influence of microwave and conventional cooking on beef liver lipids

Caracteristicas del proceso fermentativo durante la conservacion de aceitunas de la variedad Hojiblanca, destinadas a la elaboracion del tipo negras