Chemistry Journal of Moldova
- SCOPUS Journal Metrics for year 2022:
- CiteScore 1.4;
- Source Normalized Impact per Paper (SNIP) 0.368;
- SCImago Journal Rank (SJR) 0.189.
TOP DOWNLOADED ARTICLES
1. SONOCHEMICAL SYNTHESIS OF HEMATITE
NANOPARTICLES
Mihail Iacob
(downloads: 1093)
2. SYNTHESIS OF DIFFERENT STRUCTURAL TYPES
OF ZEOLITES IN THE
HALLOYSITE-DOLOMITE-OBSIDIAN SYSTEM
Gunel Mamedova
(downloads: 760)
3. A NOVEL GREEN SYNTHESIS OF NICKEL OXIDE
NANOPARTICLES USING ARABIC GUM
Saeid Taghavi Fardood, Ali Ramazani, Sajjad Moradi
(downloads: 584)
4. ROLE OF CYCLODEXTRINS IN NEW
ANTIMYCOBACTERIAL FORMULATIONS
Veaceslav Boldescu, Fliur Macaev, Gheorghe Duca
(downloads: 459)
5. SYNTHESIS, CHARACTERIZATION AND
MOLECULAR DOCKING OF CHLORO-SUBSTITUTED
HYDROXYXANTHONE DERIVATIVES
Emmy Yuanita, Harno Dwi Pranowo, Mustofa Mustofa, Respati Tri Swasono, Jufrizal Syahri, Jumina Jumina
(downloads: 457)
6. SYNTHETIC TRANSFORMATIONS OF
ENT-KAURENOIC ACID
Olga Morarescu
(downloads: 408)
7. INVESTIGATION OF VARIOUS INFLUENCING
FACTORS OF HYDROTHERMAL SYNTHESIS OF
ANALCIME ZEOLITE
Gunel Mamedova, Gunel Nasirli
(downloads: 404)
8. STUDIES ON THE WATER SOLUBILIZATION
PROCESSES OF OENOTANNINS AND THEIR
PHYSICO-CHEMICAL PROPERTIES
Gh. Duca, T. Lupaşcu, P. Vlad, V. Kulciţki, R. Nastas
(downloads: 396)
9. ORGANOCHLORINE PESTICIDES RESIDUES IN
SOIL OF SOROCA DISTRICT, REPUBLIC OF
MOLDOVA
Elena Culighin
(downloads: 373)
10. DESIGN AND SYNTHESIS OF TWO
BICYCLO[3.3.1]NONANE-STEROID
DERIVATIVES
Lauro Figueroa, Alejandra Garcimarero, Rolando Garcia, Francisco Diaz, Marcela Rosas, Virginia Mateu, Maria Lopez, Lenin Hau, Tomas Lopez, Abelardo Camacho, Yaritza Borges
(downloads: 337)
NANOPARTICLES
Mihail Iacob
(downloads: 1093)
2. SYNTHESIS OF DIFFERENT STRUCTURAL TYPES
OF ZEOLITES IN THE
HALLOYSITE-DOLOMITE-OBSIDIAN SYSTEM
Gunel Mamedova
(downloads: 760)
3. A NOVEL GREEN SYNTHESIS OF NICKEL OXIDE
NANOPARTICLES USING ARABIC GUM
Saeid Taghavi Fardood, Ali Ramazani, Sajjad Moradi
(downloads: 584)
4. ROLE OF CYCLODEXTRINS IN NEW
ANTIMYCOBACTERIAL FORMULATIONS
Veaceslav Boldescu, Fliur Macaev, Gheorghe Duca
(downloads: 459)
5. SYNTHESIS, CHARACTERIZATION AND
MOLECULAR DOCKING OF CHLORO-SUBSTITUTED
HYDROXYXANTHONE DERIVATIVES
Emmy Yuanita, Harno Dwi Pranowo, Mustofa Mustofa, Respati Tri Swasono, Jufrizal Syahri, Jumina Jumina
(downloads: 457)
6. SYNTHETIC TRANSFORMATIONS OF
ENT-KAURENOIC ACID
Olga Morarescu
(downloads: 408)
7. INVESTIGATION OF VARIOUS INFLUENCING
FACTORS OF HYDROTHERMAL SYNTHESIS OF
ANALCIME ZEOLITE
Gunel Mamedova, Gunel Nasirli
(downloads: 404)
8. STUDIES ON THE WATER SOLUBILIZATION
PROCESSES OF OENOTANNINS AND THEIR
PHYSICO-CHEMICAL PROPERTIES
Gh. Duca, T. Lupaşcu, P. Vlad, V. Kulciţki, R. Nastas
(downloads: 396)
9. ORGANOCHLORINE PESTICIDES RESIDUES IN
SOIL OF SOROCA DISTRICT, REPUBLIC OF
MOLDOVA
Elena Culighin
(downloads: 373)
10. DESIGN AND SYNTHESIS OF TWO
BICYCLO[3.3.1]NONANE-STEROID
DERIVATIVES
Lauro Figueroa, Alejandra Garcimarero, Rolando Garcia, Francisco Diaz, Marcela Rosas, Virginia Mateu, Maria Lopez, Lenin Hau, Tomas Lopez, Abelardo Camacho, Yaritza Borges
(downloads: 337)
MAYONNAISES FROM FRESH OR FROZEN EGG YOLK WITH RAPESEED AND SESAME OILS - THE INFLUENCE OF EGG YOLK FREEZING AND STORAGE TIME AND OILS RATIO
Author(s):
Field: Food chemistry
Type: Research paper
Issue: 2023 Volume 18, no.1
Pages: 52-60
Andra Tamas, Sabina Nitu, Simona Popa, Mirabela Padure
Field: Food chemistry
Type: Research paper
Issue: 2023 Volume 18, no.1
Pages: 52-60
egg yolk, mayonnaise, rheological behavior, viscosity, CIELAB.
Full Text (PDF): Download
Abstract (PDF)
Graphical Abstract: It was studied the rheological behavior of mayonnaise prepared from fresh/frozen yolks, whit oily phase made up of mixtures of oils, taking into account the freezing time of the yolk, the ratio between the oils, as well as the storage time. It was found that the mayonnaises prepared from frozen egg yolks and those with an oily phase in which sesame oil is predominant, have a higher consistency. The oxidation stability was evaluated by determining the acid values, which increase slightly with the freezing time of the egg yolk and with the amount of sesame oil in the oily phase. Also, were carried out studies in CIELAB color space.
Downloads: 84