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DOIs for this ISSN

Showing the top 5 of 1721 DOIs, ordered by correction priority.

#	Title	Missing	Priority	Citations
1	Sensory and instrumental assessment of olive oil appearance (10.3989/gya.1994.v45.i1-2.972)	Abstract References ORCID	103.52	23
2	Comparative study of frying to other cooking techniques infl… (10.3989/gya.1998.v49.i3-4.746)	References ORCID	103.41	116
3	Elaboration of table olives (10.3989/gya.2006.v57.i1.24)	References ORCID	102.46	111
4	Lipids in pharmaceutical and cosmetic preparations (10.3989/gya.2000.v51.i1-2.409)	References ORCID	101.47	106
5	Variables affecting lipid oxidation in dried microencapsulat… (10.3989/gya.2003.v54.i3.246)	References ORCID	101.06	104
6	Treatment technologies of liquid and solid wastes from two-p… (10.3989/gya.2006.v57.i1.20)	References ORCID	98.19	91
7	Extraction of interesting organic compounds from olive oil w… (10.3989/gya.2006.v57.i1.25)	References ORCID	98.19	91
8	Determination of some inorganic metals in edible vegetable o… (10.3989/gya.2008.v59.i3.514)	References ORCID	97.22	87
9	Spectroscopy: Developments in instrumentation and analysis (10.3989/gya.2002.v53.i1.289)	References ORCID	94.60	77
10	Physical and chemical composition of some walnut ( Juglans r… (10.3989/gya.2005.v56.i2.122)	References ORCID	94.60	77
11	Role of lipids in the extrusion cooking processes (10.3989/gya.2000.v51.i1-2.410)	References ORCID	93.75	74
12	Extraction of antioxidant components from peanut skins (10.3989/gya.2002.v53.i4.335)	References ORCID	92.87	71
13	Use and treatment of olive mill wastewater: current situatio… (10.3989/gya.1992.v43.i2.1182)	References ORCID	92.25	69
14	Characterization of Moringa oleifera seed oil from drought a… (10.3989/gya.2006.v57.i2.32)	References ORCID	91.94	68
15	Effect of the extraction conditions of virgin olive oil on t… (10.3989/gya.1999.v50.i2.645)	References ORCID	91.30	66
16	The role of lipids in nonenzymatic browning (10.3989/gya.2000.v51.i1-2.405)	References ORCID	91.30	66
17	Biogenesis of «fusty» defect in virgin olive oils (10.3989/gya.1996.v47.i3.854)	References ORCID	90.98	65
18	Production of pomace olive oil (10.3989/gya.2006.v57.i1.21)	References ORCID	90.98	65
19	Characterization of grape seed and pomace oil extracts (10.3989/gya.2007.v58.i1.5)	References ORCID	90.31	63
20	Olive oil extraction and quality (10.3989/gya.2006.v57.i1.19)	References ORCID	89.97	62
21	Rapid determination of phenol content in extra virgin olive… (10.3989/gya.1994.v45.i1-2.974)	References ORCID	89.62	61
22	Physıcal and chemıcal analysıs and fatty acıd composıtıon of… (10.3989/gya.2003.v54.i1.270)	References ORCID	89.27	60
23	Biodegradation of phenolic compounds present in oil-mill was… (10.3989/gya.1991.v42.i4.1232)	References ORCID	88.17	57
24	Characteristics and composition of tomato seed oil (10.3989/gya.1998.v49.i5-6.755)	References ORCID	87.41	55
25	Determination of melting point of vegetable oils and fats by… (10.3989/gya.1999.v50.i1.630)	References ORCID	87.41	55
26	Influence of malaxation time of olive paste on oil extractio… (10.3989/gya.2002.v53.i2.302)	References ORCID	87.41	55
27	The effect of table olive preparing methods and storage on t… (10.3989/gya.2003.v54.i1.280)	References ORCID	87.41	55
28	Olive mill wastewater characteristics: modelling and statist… (10.3989/gya.2004.v55.i3.171)	References ORCID	87.41	55
29	Changes occurring in vegetable oils composition due to micro… (10.3989/gya.2003.v54.i4.219)	References ORCID	87.02	54
30	Regulation of used frying fats and validity of quick tests f… (10.3989/gya.1998.v49.i3-4.735)	References ORCID	86.62	53
31	High resolution nuclear magnetic resonance: From chemical st… (10.3989/gya.2002.v53.i1.287)	References ORCID	86.21	52
32	Quality of virgin olive oil as influenced by origin area. (10.3989/gya.1999.v50.i4.663)	References ORCID	85.80	51
33	Evaluation of the antioxidant activity of rice bran extracts… (10.3989/gya.2006.v57.i3.56)	References ORCID	85.38	50
34	Antioxidant potential of extracts from different agro wastes… (10.3989/gya.2008.v59.i3.510)	References ORCID	85.38	50
35	Antibacterial effect of Turkish black cumin ( Nigella sativa… (10.3989/gya.2005.v56.i4.90)	References ORCID	84.95	49
36	Natural antioxidants in functional foods: from food safety t… (10.3989/gya.2003.v54.i3.245)	References ORCID	84.51	48
37	Quantitation of oxidized triglyceride monomers and dimers as… (10.3989/gya.1996.v47.i1-2.842)	References ORCID	84.06	47
38	Some compositional characteristics of capers (Capparis spp,)… (10.3989/gya.1999.v50.i1.635)	References ORCID	84.06	47
39	Determination of seed and oil properties of some poppy (Papa… (10.3989/gya.2006.v57.i2.33)	References ORCID	84.06	47
40	Chemical composition of carrot seeds (Daucus carota L.) cult… (10.3989/gya.2007.v58.i4.447)	References ORCID	84.06	47
41	Irrigation effects on fatty acidic composition, organoleptic… (10.3989/gya.1997.v48.i2.771)	References ORCID	83.60	46
42	Characterization of the oils from the pulp and seeds of avoc… (10.3989/gya.2001.v52.i3-4.353)	References ORCID	83.60	46
43	Characterization of european virgin olive oils using fatty a… (10.3989/gya.1993.v44.i1.1115)	References ORCID	83.14	45
44	Characterization of crude and purified pumpkin seed oil. (10.3989/gya.1997.v48.i5.802)	References ORCID	82.17	43
45	Sensors: From biosensors to the electronic nose (10.3989/gya.2002.v53.i1.293)	References ORCID	82.17	43
46	Effects of processing methods and commercial storage conditi… (10.3989/gya.2007.v58.i3.178)	References ORCID	82.17	43
47	On the determination of minor phenolic acids of virgin olive… (10.3989/gya.1996.v47.i3.855)	References ORCID	81.67	42
48	A mathematical model for the study of lipid accumulation in… (10.3989/gya.1995.v46.i3.921)	References ORCID	81.16	41
49	Synthetic and natural antioxidants: food quality protectors (10.3989/gya.1996.v47.i3.859)	References ORCID	81.16	41
50	Production of an extensive sunflower protein hydrolysate by… (10.3989/gya.1999.v50.i6.697)	References ORCID	81.16	41