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Journal of Medicine and Pharmacy","Tạp chí Y Dược học Cần Thơ",{"EN":487,"VI":488},"\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">04\u002F10\u002F2015 Ministry of Information and Communications allowed Can Tho journal of medicine and pharmacy to operate (102 \u002FGP-BTTTT)\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">07\u002F16\u002F2015 Can Tho journal of medicine and pharmacy is internationally recognized: ISSN 2354-1210\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">In 2016, The journal has been included in the list of medical science journals by The State Council for professorship which is awarded a work score of 0-0.5 points for a published article.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Can Tho Journal of Medicine and Pharmacy welcome original works that haven’t been submitted or published in other medical journals. Posts must contain content related to one of the journal’s categories.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The content published\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The journal is divided into 3 categories:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Scientific research article: are valuable scientific works, which have been researched and accepted.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Overview of medicine, biology and pharmacy: serving the objective of continuing training in the fields of medicine, biology and pharmacy; to systematize classical and modern knowledge.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Update information on new knowledge about medicine, biology, pharmacy in the country and in the world.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Scope\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Publication and introduction of scientific research in the fields:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Medicine (internal medicine, surgery, pediatrics, obstetrics and gynecology, odonto-stomatology, laboratory, oncology, traditional medicine, nursing).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Biology (genetics, biotechnology).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Pharmacology (pharmaceutics, drug quality analysis-control, synthetic pharmaceutical chemistry, biochemistry, pharmacognosy, botany, clinical pharmacy).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- To enhance the quality of undergraduate, postgraduate education, scientifically researching and meet the necessary treatment in hospital.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Introducing the updated domestic and oversea information about science technology to promote scientific research and exchanging technology in local, other universities.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Exchanging pharmaceutical and medical information for social health developing in the Mekong Delta and Vietnam.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The object\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Postgraduate students, student of Can Tho University of Medicine and Pharmacy, scientists from schools, research institutes, hospitals, health centers, pharmaceutical companies of the Mekong Delta; other provinces and regions in Vietnam and other country.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Address\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Headquarters of Can Tho Journal of Medicine and Pharmacy, located Scientific Research and International Cooperation Office: 179 Nguyen Van Cu Street, An Khanh Ward, Ninh Kieu District, Can Tho City, Vietnam.\u003C\u002Fspan>\u003C\u002Fp>","\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Ngày 16\u002F7\u002F2015, Tạp chí Y Dược học Cần Thơ được cấp chỉ số quốc tế: ISSN 2354-1210.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 4\u002F2016, Tạp chí đã được Hội đồng Giáo sư ngành Y đưa vào danh sách các tạp chí khoa học Y học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Năm 2020 Tạp chí Y Dược học Cần Thơ đã được phê duyệt vào danh mục của các Hội đồng Giáo sư ngành Dược học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ ra 12 số\u002Fnăm, 180-200 trang\u002Fsố.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 12\u002F2022 Tạp chí Y Dược học Cần Thơ là thành viên của hệ thống Crossref và từ tháng 01\u002F2023 tạp chí thực hiện bình duyệt online kín 2 chiều nhằm tăng tính minh bạch, tin cậy của các công trình nghiên cứu khoa học và đảm bảo tốt nhất chất lượng khoa học của bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ, mục đích và phạm vi của tạp chí\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ và mục đích hoạt động của tạp chí: xuất bản nhằm mục đích phổ biến kết quả từ các đề tài nghiên cứu khoa học; giao lưu trao đổi khoa học, chia sẻ kinh nghiệm, học tập, đồng thời cập nhật thông tin khoa học mới trong các lĩnh vực y, sinh, dược học trong và ngoài nước.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phạm vi của tạp chí: Tạp chí xuất bản được chia thành 3 chuyên mục: (i) Bài báo nghiên cứu khoa học là kết quả công trình nghiên cứu khoa học có giá trị đã được triển khai nghiên cứu, (ii) Bài tổng quan y, sinh, dược học: phục vụ mục tiêu đào tạo liên tục trong lĩnh vực y, sinh, dược học; nhằm hệ thống hóa những kiến thức kinh điển và hiện đại; (iii) Thông tin cập nhật kiến thức mới về y, sinh, dược học trong nước và trên thế giới.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Chính sách truy cập mở\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ áp dụng chính sách truy cập mở đối với các bài báo đã xuất bản đến với độc giả, nhằm mở rộng cơ hội tiếp cận các kết quả nghiên cứu chất lượng cao và tăng cường trao đổi kiến thức. Tạp chí đăng tải trực tuyến (miễn phí) toàn văn các bài báo được công bố trên website của Tạp chí (https:\u002F\u002Ftapchi.ctump.edu.vn).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đạo đức xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ cam kết tuân thủ đạo đức xuất bản phù hợp với các hướng dẫn và tiêu chuẩn của the Committee on Publication Ethics (COPE), tuân thủ các nguyên tắc của COPE’s Core Practices, Best Practices Guidelines for Journal Editors và Guidelines on Good Publication Practices.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Bản thảo bài báo chỉ được chấp nhận khi được tác giả chịu trách nhiệm chính cam kết các nội dung sau: Các nội dung của bản thảo chưa được đăng tải toàn bộ hoặc một phần ở các tạp chí khác; Tất cả các tác giả đều có đóng góp một cách đáng kể vào quá trình nghiên cứu hoặc chuẩn bị bản thảo và cùng chịu trách nhiệm về các nội dung của bản thảo; Tuân thủ các biện pháp đảm bảo đạo đức nghiên cứu (ví dụ thỏa thuận đồng ý tham gia nghiên cứu).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Cam kết bảo mật\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí cam kết thực hiện và tuân thủ các quy định của luật và các văn bản hướng dẫn liên quan đến bảo mật thông tin cá nhân trên không gian mạng. Các thông tin mà người dùng (tác giả, độc giả, biên tập viên, người phản biện) nhập vào các biểu mẫu trên Hệ thống Quản lý xuất bản trực tuyến của tạp chí chỉ được sử dụng vào các mục đích đã được tuyên bố rõ ràng và sẽ không được cung cấp cho bất kỳ bên thứ ba nào khác, hay dùng vào bất kỳ mục đích nào khác.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phí gửi bài\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng bài: 1.000.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng nhanh: 1.500.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với tác giả là cán bộ viên chức thuộc Trường Đại học Y Dược Cần Thơ thì được hỗ trợ 50% lệ phí gửi đăng bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với sinh viên thực hiện đề tài nghiên cứu khoa học cấp trường được hỗ trợ 100% lệ phí đăng bài ( Tác giả gửi đính kèm “ Quyết định về việc giao tổ chức thực hiện đề tài nghiên cứu khoa học cấp Trường của sinh viên”).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Hình thức nộp lệ phí:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Tiền mặt:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Nộp trực tiếp tại Phòng Tài chính - Kế toán, Trường Đại học Y Dược Cần Thơ, số 179 Nguyễn Văn Cừ, P. An Khánh, Q. Ninh Kiều, thành phố Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Chuyển khoản:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tên Tài khoản: Trường ĐHYD Cần Thơ, Số TK: 0111000115668, tại ngân hàng Vietcombank chi nhánh Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Thời gian: Áp dụng từ ngày 01\u002F02\u002F2023.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">* Phí gửi bài không được hoàn trả khi bài viết bị từ chối hoặc tác giả xin rút bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Quy trình phản biện bài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ thực hiện quy trình phản biện kín hai chiều nghiêm ngặt. Danh tính của những người phản biện không được tiết lộ cho các tác giả và ngược lại. Quy trình thẩm định bài báo đăng gồm các bước sau:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tiếp nhận bản thảo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tác giả liên hệ gửi bản thảo đến Tạp chí qua hệ thống trực tuyến tại website: https:\u002F\u002Ftapchi.ctump.edu.vn. Hướng dẫn về cách đăng ký, gửi bài và chuẩn bị bản thảo được cung cấp trên website của Tạp chí.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sàng lọc sơ bộ\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sau khi Tòa soạn nhận được bài báo của tác giả, Ban Thư ký sẽ tiến hành kiểm tra sơ bộ bài báo (các yêu cầu về nội dung và hình thức). Những bài báo không đúng quy cách hoặc có nội dung không phù hợp hoặc vi phạm bản quyền sẽ bị từ chối (Ban Thư ký thông báo phản hồi đến tác giả trong vòng 1 tuần). Những bài báo đủ điều kiện, được Ban Thư ký tòa soạn chuyển đến Ban Biên tập có cùng chuyên môn với nội dung bài báo để đề xuất người phản biện. Thời gian kể từ khi Ban Biên tập nhận bài báo đến khi đề xuất người phản biện bài báo chậm nhất là 5 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Vòng phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký gửi bài và yêu cầu phản biện đến 02 phản biện độc lập.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Các phản biện gởi nhận xét cho Ban Thư ký. Thời gian từ khi gửi bài cho phản biện đến khi nhận ý kiến của phản biện tối đa là 20 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xử ký kết quả phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Nếu ý kiến đồng ý cho đăng và không cần chỉnh sửa, Ban Thư ký tiếp tục đăng bài theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Nếu ý kiến đồng ý đăng và cần chỉnh sửa, Ban Thư ký sẽ thông tin đến tác giả chỉnh sửa theo yêu cầu của người phản biện. Thời gian chỉnh sửa và gửi lại kéo dài không quá 2 tuần, từ khi tác giả bài báo nhận được thông tin (Quá trình này có thể lặp lại tối đa 2 lần\u002F1 bài báo). Khi có sự thống nhất, đồng ý của người phản biện; bài báo được tiếp tục đăng theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Những bài báo có chất lượng không đạt yêu cầu, cả 2 phản biện không đồng ý cho đăng sẽ bị Tòa soạn từ chối đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký tổng hợp các bản thảo đã được tác giả hoàn thiện sau thẩm định trình Ban Biên tập xem xét, Tổng Biên tập phê duyệt, quyết định bài đăng theo các tiêu chí: sự phù hợp nội dung với tôn chỉ và mục đích, thể loại bài viết (ưu tiên các bài có bài có nghiên cứu chuyên sâu, hàm lượng khoa học cao), đóng góp mới bài báo, bài báo được ưu tiên đăng trong số gần nhất của Tạp chí theo thứ tự: tính thời sự, chất lượng bài báo và thời gian gửi bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Ban Biên tập và Ban Thư ký biên tập bản thảo, chế bản, đọc rà soát lỗi. Thời gian hoàn thành từ 10-15 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Ban Thư ký có trách nhiệm thông báo cho tác giả bài báo (bằng e-mail) về tình hình phê duyệt bài báo, thời gian, số kỳ, tập xuất bản bài báo theo qui định.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">4. Danh sách bài báo theo số Tạp chí được in ấn và phát hành trong năm định kỳ được công bố chính thức trên website: https:\u002F\u002Ftapchi.ctump.edu.vn\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>",{"VOID":490},"wcQ1uqwAAAAJ","2023-05-30T08:17:21.868+00:00",[],[494],{"id":495,"createTime":28,"updateTime":28,"relativeEntities":496,"slug":28,"properties":497,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":507,"parentIds":508,"statistic":28},"6413896b-eca9-442b-a73f-182a58a0ce40",[],{"title":498,"address":501,"country":504,"abbreviation":505},{"EN":499,"VI":500},"Can Tho University of Medicine and Pharmacy","Trường Đại học Y Dược Cần Thơ",{"EN":502,"VI":503},"No 179, Nguyen Van Cu street, An Khanh ward, Ninh Kieu district, Can Tho city, Vietnam","Số 179, đường Nguyễn Văn Cừ, phường An Khánh, quận Ninh Kiều, thành phố Cần Thơ, Việt Nam",{"VOID":15},{"VOID":506},"ctump","http:\u002F\u002Fwww.ctump.edu.vn\u002F",[],[],"https:\u002F\u002Ftapchi.ctump.edu.vn\u002Findex.php\u002Fctump",{"impactFactor":32,"impactFactorByYear":512,"i10Index":32,"i10IndexLast5Year":32,"totalPublication":514,"totalPublicationByYear":515,"totalCitation":520,"totalCitationByYear":521,"totalCitationPerPublication":108,"totalCitationPerPublicationByYear":523,"hindexLast5Year":45,"hindex":45},{"2022":513,"2023":111,"2024":106},0.01,1556,{"2020":47,"2021":516,"2022":517,"2023":518,"2024":519,"2025":122},57,306,801,358,161,{"2021":146,"2022":280,"2023":522},99,{"2021":524,"2022":318,"2023":104},0.23,{"impactFactor":28,"impactFactorByYear":28,"i10Index":123,"i10IndexLast5Year":123,"totalPublication":526,"totalPublicationByYear":527,"totalCitation":526,"totalCitationByYear":528,"totalCitationPerPublication":40,"totalCitationPerPublicationByYear":531,"hindexLast5Year":49,"hindex":49},476,{"0":205,"2019":123,"2021":139,"2022":459,"2023":451,"2024":357,"2025":49,"2026":48},{"2021":42,"2022":123,"2023":161,"2024":529,"2025":360,"2026":530},136,83,{"2021":105,"2022":513,"2023":532,"2024":127,"2025":533,"2026":534},0.62,25.43,13.83,{"id":536,"createTime":537,"updateTime":382,"relativeEntities":538,"slug":539,"properties":540,"entityType":25,"verifyStatus":26,"verifyTime":28,"verifyNote":28,"languages":552,"translateLanguages":28,"viewCount":133,"subjectFields":553,"manageAffiliations":554,"indexDatabases":555,"url":556,"thumbnailPath":557,"statistic":558,"gsStatistic":594,"type":55,"analyzePriority":28},"6984a56a-db70-403b-9cc4-4013e1ceaffa","2023-05-09T06:47:40.346+00:00",[],"T%E1%BA%A1p%20ch%C3%AD%20Nghi%C3%AAn%20c%E1%BB%A9u%20n%C6%B0%E1%BB%9Bc%20ngo%C3%A0i",{"country":541,"issn":542,"title":544,"introduce":547,"gsId":550},{"VOID":15},{"VOID":543},"25252445",{"EN":545,"VI":546},"VNU Journal of Foreign Studies","Tạp chí Nghiên cứu nước ngoài",{"EN":548,"VI":549},"{\"ops\":[{\"insert\":\"\\n\\nThe \\n\"},{\"attributes\":{\"italic\":true},\"insert\":\"VNU Journal of Science\"},{\"insert\":\"\\n was established in 1985 for the publication of national and international research papers in all fields of natural sciences and technology, social sciences and humanities. 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B., Improving the selectivity for the synthesis of two renewable platform chemicals via olefin metathesis., Appl Catal A.",{},{"id":28,"text":1618,"url":28,"identifiers":1619},"10.1002\u002Fcssc.200800047",{"doi":1618},{"id":28,"text":1621,"url":28,"identifiers":1622},"10.1002\u002Fmarc.200800365",{"doi":1621},{"id":28,"text":1624,"url":28,"identifiers":1625},"Montero de Espinosa L., Fatty acid derived phosphorus‐containing polyesters via acyclic diene metathesis (ADMET) polymerization, J Polym Sci A Polym Chem.",{},{"id":28,"text":1627,"url":28,"identifiers":1628},"10.1002\u002Fmacp.200900045",{"doi":1627},{"id":28,"text":1630,"url":28,"identifiers":1631},"10.1002\u002Fmame.200700209",{"doi":1630},{"id":28,"text":1633,"url":28,"identifiers":1634},"10.1002\u002Fapp.22994",{"doi":1633},{"id":28,"text":1636,"url":28,"identifiers":1637},"10.1007\u002FBF02699576",{"doi":1636},{"id":28,"text":1639,"url":28,"identifiers":1640},"10.1080\u002F10601320500206903",{"doi":1639},{"id":28,"text":1642,"url":28,"identifiers":1643},"10.1002\u002Fapp.22138",{"doi":1642},{"id":28,"text":1645,"url":28,"identifiers":1646},"10.1002\u002Fejlt.200501168",{"doi":1645},{"id":28,"text":1648,"url":28,"identifiers":1649},"10.1002\u002Fapp.22322",{"doi":1648},{"id":28,"text":1651,"url":28,"identifiers":1652},"10.1002\u002F(SICI)1099-0518(19990815)37:16\u003C3337::AID-POLA32>3.0.CO;2-S",{"doi":1651},{"id":28,"text":1654,"url":28,"identifiers":1655},"10.1002\u002F(SICI)1097-4636(19990605)45:3\u003C258::AID-JBM14>3.0.CO;2-W",{"doi":1654},{"id":28,"text":1657,"url":28,"identifiers":1658},"10.1002\u002Fpola.10651",{"doi":1657},{"id":28,"text":1660,"url":28,"identifiers":1661},"10.1021\u002Fbm050648",{"doi":1660},{"id":28,"text":1663,"url":28,"identifiers":1664},"10.1002\u002F1439-2054(20001101)283:1\u003C15::AID-MAME15>3.0.CO;2-I",{"doi":1663},{"id":28,"text":1666,"url":28,"identifiers":1667},"10.1002\u002Fapp.24548",{"doi":1666},{"id":28,"text":1669,"url":28,"identifiers":1670},"10.1002\u002Fapp.24423",{"doi":1669},{"id":28,"text":1672,"url":28,"identifiers":1673},"Ionescu M., 2005, Chemistry and Technology of Polyols for Polyurethanes, 435",{},{"id":28,"text":1675,"url":28,"identifiers":1676},"10.1016\u002Fj.porgcoat.2008.07.001",{"doi":1675},{"id":28,"text":1678,"url":28,"identifiers":1679},"10.1016\u002Fj.porgcoat.2007.06.002",{"doi":1678},{"id":28,"text":1681,"url":28,"identifiers":1682},"10.1016\u002Fj.eurpolymj.2009.02.007",{"doi":1681},{"id":28,"text":1684,"url":28,"identifiers":1685},"10.1016\u002Fj.porgcoat.2008.08.006",{"doi":1684},false,{"id":1688,"createTime":1689,"updateTime":1689,"relativeEntities":1690,"slug":1691,"properties":1692,"entityType":978,"verifyStatus":26,"verifyTime":1689,"verifyNote":979,"languages":1703,"translateLanguages":28,"viewCount":32,"primaryUrl":1704,"fullTextUrl":28,"authors":1705,"publicationType":1027,"publisherRelationship":1723,"citationCount":1780,"citationInfo":1781,"publishDate":1784,"publishYear":1782,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":1785,"openAccess":28,"references":1786,"isForceReanalyzing":1686},"c7bcd410-e1b3-474b-ab6f-13f3b1384cfe","2024-09-28T16:55:46.220+00:00",[],"Palm-oil-production-through-sustainable-plantations",{"openalex":1693,"mag":1695,"abstract":1697,"title":1699,"doi":1701},{"VOID":1694},"W2027472160",{"VOID":1696},"2027472160",{"EN":1698},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>The Malaysian oil palm industry is one of the most highly organised sectors of any national agriculture system of the world. Today, though, the focus has shifted to how well agriculture also meets universally accepted standards of sustainability. This paper highlights the development of oil palm cultivation and responsible farming practices in Malaysia, the world's largest producer of palm oil. The oil palm has had a natural head start in fulfilling sustainability indicators due to its plant physiology of high productivity and efficient carbon assimilation. Over the last 50 years, R&D activities and technological advances have helped raise yields and reduce inputs, thereby maximising oil production from a smaller land area than used for other food crops. Palm oil is now a major source of sustainable and renewable raw material for the world's food, oleochemical and biofuel industries. Involvement in cultivation or downstream activities has uplifted the quality of life of people, a key plank of the sustainability platform. In particular, this has helped alleviate poverty among landless farmers in Malaysia. Industry players have recently joined hands with other stakeholders to pursue certification of sustainably produced palm oil with full traceability. 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Emphasis on the development of renewable, biodegradable, and environmentally friendly industrial fluids, such as lubricants, has resulted in the widespread use of natural oils and fats for non‐edible purposes. In this study, we have reviewed the available literature and recently published data related to bio‐based raw materials and the chemical modifications of raw materials. Additionally, we have analyzed the impacts and benefits of the use of bio‐based raw materials as functional fluids or biolubricants. The term biolubricants applies to all lubricants, which are both rapidly biodegradable and non‐toxic to humans and other living organisms, especially in aquatic environments. Biodegradability provides an indication of the persistence of the substance in the environment and is the yardstick for assessing the eco‐friendliness of substances. 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Res., 31, 583",{},{"id":28,"text":2750,"url":28,"identifiers":2751},"Salimon J., 2009, Oleic acid diestrs: Synthesis, characterization and low temperature properties, Eur. J. Sci. Res., 32, 216",{},{"id":28,"text":2753,"url":28,"identifiers":2754},"10.1016\u002FS0926-6690(03)00062-1",{"doi":2753},{"id":28,"text":2756,"url":28,"identifiers":2757},"10.1016\u002Fj.indcrop.2008.05.001",{"doi":2756},{"id":28,"text":2759,"url":28,"identifiers":2760},"10.1007\u002FBF02523383",{"doi":2759},{"id":28,"text":2762,"url":28,"identifiers":2763},"Troutman M. V. Ravichandran R. Kote R. King R. E. US Patent 6 967 252 2005.",{},{"id":28,"text":2765,"url":28,"identifiers":2766},"Kato T. Nishimoto U. Otawa Y. Hatayama Y. Japanese Patent 11246502 A2 1999.",{},{"id":28,"text":2768,"url":28,"identifiers":2769},"Dontula P. A. Parry A. J. Powell C. M. Robinson K.et al. US Patent 6 936 577 2005.",{},{"id":28,"text":2771,"url":28,"identifiers":2772},"Wentworth G. O'Rourke S. Stefanisin K. L. English J. US Patent 6 969 737 2005.",{},{"id":28,"text":2774,"url":28,"identifiers":2775},"Anderson LJ. M. US Patent 6 599 334 2003.",{"doi":2776},"10.1016\u002FS1351-4180(03)00931-0",{"id":28,"text":2778,"url":28,"identifiers":2779},"Kuo T. Grosso P. V. Spilman G. E. Clark M. D.et al. US Patent 6 911 493 2005.",{},{"id":28,"text":2781,"url":28,"identifiers":2782},"10.1016\u002Fj.fuel.2005.01.007",{"doi":2781},{"id":28,"text":2784,"url":28,"identifiers":2785},"Kirby K. B. Pettersson B. 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Oil Palm Res., 15, 35",{},{"id":28,"text":2801,"url":28,"identifiers":2802},"10.1023\u002FA:1018410316231",{"doi":2801},{"id":28,"text":2804,"url":28,"identifiers":2805},"10.1007\u002Fs11746-998-0044-5",{"doi":2804},{"id":28,"text":2807,"url":28,"identifiers":2808},"10.1016\u002FS0960-8524(02)00203-1",{"doi":2807},{"id":28,"text":2810,"url":28,"identifiers":2811},"10.1016\u002Fj.triboint.2008.10.015",{"doi":2810},{"id":2813,"createTime":2814,"updateTime":2814,"relativeEntities":2815,"slug":2816,"properties":2817,"entityType":978,"verifyStatus":26,"verifyTime":2814,"verifyNote":979,"languages":2832,"translateLanguages":28,"viewCount":32,"primaryUrl":2833,"fullTextUrl":28,"authors":2834,"publicationType":1027,"publisherRelationship":2867,"citationCount":2923,"citationInfo":2924,"publishDate":2927,"publishYear":2925,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":2928,"openAccess":28,"references":2929,"isForceReanalyzing":1686},"f2f655b6-145f-493e-ac15-1b6adc1167b5","2024-10-11T03:09:00.014+00:00",[],"The-use-of-natural-and-synthetic-phospholipids-as-pharmaceutical-excipients",{"mag":2818,"pmc":2820,"openalex":2822,"abstract":2824,"title":2826,"pm":2828,"doi":2830},{"VOID":2819},"1484126258",{"VOID":2821},"4207189",{"VOID":2823},"W1484126258",{"EN":2825},"\u003Cjats:sec>\u003Cjats:label \u002F>\u003Cjats:p>In pharmaceutical formulations, phospholipids obtained from plant or animal sources and synthetic phospholipids are used. Natural phospholipids are purified from, e.g., soybeans or egg yolk using non‐toxic solvent extraction and chromatographic procedures with low consumption of energy and minimum possible waste. Because of the use of validated purification procedures and sourcing of raw materials with consistent quality, the resulting products differing in phosphatidylcholine content possess an excellent batch to batch reproducibility with respect to phospholipid and fatty acid composition. The natural phospholipids are described in pharmacopeias and relevant regulatory guidance documentation of the Food and Drug Administration (FDA) and European Medicines Agency (EMA). Synthetic phospholipids with specific polar head group, fatty acid composition can be manufactured using various synthesis routes. Synthetic phospholipids with the natural stereochemical configuration are preferably synthesized from glycerophosphocholine (GPC), which is obtained from natural phospholipids, using acylation and enzyme catalyzed reactions. Synthetic phospholipids play compared to natural phospholipid (including hydrogenated phospholipids), as derived from the number of drug products containing synthetic phospholipids, a minor role. Only in a few pharmaceutical products synthetic phospholipids are used. Natural phospholipids are used in oral, dermal, and parenteral products including liposomes. Natural phospholipids instead of synthetic phospholipids should be selected as phospholipid excipients for formulation development, whenever possible, because natural phospholipids are derived from renewable sources and produced with more ecologically friendly processes and are available in larger scale at relatively low costs compared to synthetic phospholipids.\u003C\u002Fjats:p>\u003Cjats:p>\u003Cjats:bold>Practical applications:\u003C\u002Fjats:bold> For selection of phospholipid excipients for pharmaceutical formulations, natural phospholipids are preferred compared to synthetic phospholipids because they are available at large scale with reproducible quality at lower costs of goods. They are well accepted by regulatory authorities and are produced using less chemicals and solvents at higher yields. In order to avoid scale up problems during pharmaceutical development and production, natural phospholipid excipients instead of synthetic phospholipids should be selected whenever possible.\u003C\u002Fjats:p>\u003Cjats:p>\u003Cjats:inline-graphic xmlns:xlink=\"http:\u002F\u002Fwww.w3.org\u002F1999\u002Fxlink\" xlink:href=\"graphic\u002Fejlt201400219-gra-0001.png\" xlink:title=\"ejlt201400219-gra-0001\" \u002F>\u003C\u002Fjats:p>\u003Cjats:p>For selection of phospholipid excipients for pharmaceutical formulations, natural phospholipids are preferred compared to synthetic phospholipids because they are available at large scale with reproducible quality at lower costs of goods. They are well accepted by regulatory authorities and are produced using less chemicals and solvents at higher yields. In order to avoid scale up problems during pharmaceutical development and production, natural phospholipid excipients instead of synthetic phospholipids should be selected whenever possible.\u003C\u002Fjats:p>\u003C\u002Fjats:sec>",{"EN":2827},"The use of natural and synthetic phospholipids as pharmaceutical 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Fankhauser P. An industrial liposomal dosage form for muramyltripeptidephosphatidylethanolamine (MTP‐PE) in:Liposomes in the therapy of infectious diseases and cancer: Proceedings of a Ciba‐Geigy‐Squibb‐UCLA Colloquium held at Lake Tahoe California February 16–20 1988 Lopez‐Berestein G. Fidler I. J. (Eds.) CIBA‐GEIGY Corporation E. R. Squibb & Sons University of California A. R. Liss New York1989 p.453.",{},{"id":28,"text":3074,"url":28,"identifiers":3075},"Martin F. 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F., 1967, Fette in der Medizin, 7",{},{"id":28,"text":3171,"url":28,"identifiers":3172},"Draft Guidance for Industry: Liposome Drug Products Chemistry Manufacturing and Controls; Human Pharmacokinetics and Bioavailability; and Labeling Documentation U.S. Department of Health and Human Services Food and Drug Administration Center for Drug Evaluation and Research (CDER) 2002.",{},{"id":28,"text":3174,"url":28,"identifiers":3175},"Reflection Paper on the Data Requirements for Intravenous Liposomal Products Developed With Reference to an Innovator Liposomal Product (EMA\u002FCHMP\u002F806058\u002F2009\u002FRev. 02) European Medicines Agency 2013.",{},{"id":28,"text":3177,"url":28,"identifiers":3178},"European Pharmacopoeia 7.0 general text 5.1.7 Viral Safety.",{},{"id":28,"text":3180,"url":28,"identifiers":3181},"Commission Regulation (EC) No 1881\u002F2006 of December 19 2006 setting maximum levels for certain contaminants in foodstuffs European Commission2006.",{},{"id":28,"text":3183,"url":28,"identifiers":3184},"Walts A. 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E., 1992, Chirality in industry: the commercial manufacture and applications of optically active compounds, 223",{},{"id":28,"text":3189,"url":28,"identifiers":3190},"10.1016\u002F0005-2736(93)90105-9",{"doi":3189},{"id":3192,"createTime":3193,"updateTime":3193,"relativeEntities":3194,"slug":3195,"properties":3196,"entityType":978,"verifyStatus":26,"verifyTime":3193,"verifyNote":979,"languages":3207,"translateLanguages":28,"viewCount":32,"primaryUrl":3208,"fullTextUrl":28,"authors":3209,"publicationType":1027,"publisherRelationship":3229,"citationCount":3286,"citationInfo":3287,"publishDate":3290,"publishYear":3288,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":3291,"openAccess":28,"references":3292,"isForceReanalyzing":1686},"d9248835-1108-4f62-a831-e12e7e32c7ba","2024-09-20T17:32:01.554+00:00",[],"Effect-of-fatty-acids-and-tocopherols-on-the-oxidative-stability-of-vegetable-oils",{"openalex":3197,"mag":3199,"abstract":3201,"title":3203,"doi":3205},{"VOID":3198},"W2145777192",{"VOID":3200},"2145777192",{"EN":3202},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>The oxidative stability of vegetable oils is determined by their fatty acid composition and antioxidants, mainly tocopherols but also other non‐saponifiable constituents. The effect of fatty acids on stability depends mainly on their degree of unsaturation and, to a lesser degree, on the position of the unsaturated functions within the triacylglycerol molecule. Vegetable oils contain tocopherols and tocotrienols, especially α‐ and γ‐tocopherols, as their main antioxidants. The antioxidant behavior of tocopherols represents a complex phenomenon as they are efficient antioxidants at low concentrations but they gradually lose efficacy as their concentrations in the vegetable oils increase. The “loss of efficacy” of tocopherols, sometimes referred to as a “pro‐oxidant effect”, is witnessed by an increase in the rate of oxidation during the induction period, despite elongation of this phase. The phenomenon is much obvious for α‐tocopherol, but is also evident for other tocopherols. In agreement with nature's wisdom, the tocopherol levels in vegetable oils seem to be close to the optimal levels needed for the stabilization of these oils. The presence of other antioxidants in the oils, \u003Cjats:italic>e.g.\u003C\u002Fjats:italic> carotenoids, phenolic compounds, and Maillard reaction products, may synergize with tocopherols and minimize this loss of efficacy.\u003C\u002Fjats:p>",{"EN":3204},"Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils",{"VOID":3206},"10.1002\u002Fejlt.200600090",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fejlt.200600090",[3210],{"id":3211,"sortIndex":32,"researcher":28,"roles":3212,"affiliations":3213,"properties":3222},"876858ac-1290-4123-b495-e72acd52a9ba",[],[3214],{"id":3215,"sortIndex":32,"affiliation":3216,"properties":28},"dd82a2fa-f720-4aec-86ee-471e0b26c40d",{"id":3215,"createTime":28,"updateTime":28,"relativeEntities":3217,"slug":28,"properties":3218,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":3221,"statistic":28},[],{"title":3219},{"VI":3220},"Department of Food Science, Swedish University of Agricultural Sciences, SLU, Uppsala, Sweden",[],{"orcid":3223,"title":3225,"openalex":3227},{"VOID":3224},"https:\u002F\u002Forcid.org\u002F0000-0002-5187-3317",{"EN":3226},"Afaf Kamal‐Eldin",{"VOID":3228},"A5043274146",{"url":28,"publisher":3230,"properties":3279},{"id":868,"createTime":869,"updateTime":870,"relativeEntities":3231,"slug":872,"properties":3232,"entityType":25,"verifyStatus":884,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":32,"subjectFields":3237,"manageAffiliations":3253,"indexDatabases":3264,"url":957,"thumbnailPath":28,"statistic":28,"gsStatistic":28,"type":28,"analyzePriority":28},[],{"country":3233,"eissn":3234,"issn":3235,"title":3236},{"VOID":875},{"VOID":877},{"VOID":879},{"EN":881},[3238,3242,3246,3250],{"id":887,"createTime":28,"updateTime":28,"relativeEntities":3239,"label":3240,"description":3241,"parentId":28,"standard":28,"scholarHubFieldId":28},[],{"EN":890},{},{"id":893,"createTime":28,"updateTime":28,"relativeEntities":3243,"label":3244,"description":3245,"parentId":28,"standard":28,"scholarHubFieldId":28},[],{"EN":896},{},{"id":899,"createTime":28,"updateTime":28,"relativeEntities":3247,"label":3248,"description":3249,"parentId":28,"standard":28,"scholarHubFieldId":28},[],{"EN":902},{},{"id":905,"createTime":28,"updateTime":28,"relativeEntities":3251,"label":3252,"description":28,"parentId":28,"standard":28,"scholarHubFieldId":28},[],{"EN":908},[3254,3259],{"id":911,"createTime":28,"updateTime":28,"relativeEntities":3255,"slug":28,"properties":3256,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":3258,"statistic":28},[],{"title":3257},{"EN":915},[],{"id":918,"createTime":28,"updateTime":28,"relativeEntities":3260,"slug":28,"properties":3261,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":3263,"statistic":28},[],{"title":3262},{"EN":922},[],[3265,3272],{"id":926,"indexDatabase":3266,"url":938,"indexYears":28,"academicFieldIds":3271,"indexDatabaseRanking":28},{"id":928,"createTime":28,"updateTime":28,"relativeEntities":3267,"label":3268,"description":3269,"key":935,"publicationTags":3270,"standard":28},[],{"EN":931,"VI":931},{"EN":933,"VI":934},[937,813],[940,941],{"id":943,"indexDatabase":3273,"url":949,"indexYears":950,"academicFieldIds":3278,"indexDatabaseRanking":956},{"id":775,"createTime":28,"updateTime":28,"relativeEntities":3274,"label":3275,"description":3276,"key":781,"publicationTags":3277,"standard":28},[],{"EN":778,"VI":778},{"EN":778,"VI":780},[783],[952,953,954,955],{"issue":3280,"pages":3282,"volume":3284},{"VOID":3281},"12",{"VOID":3283},"1051-1061",{"VOID":3285},"108",263,{"total":3286,"publishYear":3288,"statisticByYear":3289},2006,{"2012":323,"2013":51,"2014":127,"2015":134,"2016":146,"2017":126,"2018":129,"2019":129,"2020":122,"2021":136,"2022":127,"2023":135,"2024":145},"2006-12-01",[937,956],[3293,3296,3299,3302,3305,3308,3311,3314,3317,3320,3323,3326,3329,3332,3335,3338,3341,3344,3347,3350,3353,3356,3359,3362,3365,3368,3371,3374,3377,3380,3383,3386,3389,3392,3395,3398,3401,3404,3407,3410,3413,3416,3419,3422,3425,3428,3431,3434,3437,3440,3443,3446,3449,3452,3455,3458,3461,3464,3467,3470,3473,3476,3479,3482,3485,3488,3491,3494,3497,3501,3504,3507,3510,3513,3516,3519,3522],{"id":28,"text":3294,"url":28,"identifiers":3295},"Nawar W., 1996, Food Chemistry, 225",{},{"id":28,"text":3297,"url":28,"identifiers":3298},"10.1079\u002FBJN19930046",{"doi":3297},{"id":28,"text":3300,"url":28,"identifiers":3301},"Kamal‐Eldin A., 2005, Baileys Industrial Fats and Oils. 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G., 1994, Interrelation of contents of unsaturated fatty acids and vitamin E in food product lipids, Appl Biochem Microbiol., 30, 547",{},{"id":28,"text":3471,"url":28,"identifiers":3472},"10.1007\u002FBF02662426",{"doi":3471},{"id":28,"text":3474,"url":28,"identifiers":3475},"10.1016\u002FS0031-9422(98)00641-4",{"doi":3474},{"id":28,"text":3477,"url":28,"identifiers":3478},"10.1007\u002Fs11746-998-0319-x",{"doi":3477},{"id":28,"text":3480,"url":28,"identifiers":3481},"10.1002\u002F1438-9312(200204)104:4\u003C228::AID-EJLT228>3.0.CO;2-5",{"doi":3480},{"id":28,"text":3483,"url":28,"identifiers":3484},"10.1007\u002Fs11745-001-0777-6",{"doi":3483},{"id":28,"text":3486,"url":28,"identifiers":3487},"10.1002\u002F1438-9312(200210)104:9\u002F10\u003C661::AID-EJLT661>3.0.CO;2-D",{"doi":3486},{"id":28,"text":3489,"url":28,"identifiers":3490},"10.1002\u002F(SICI)1097-0010(199609)72:1\u003C31::AID-JSFA619>3.0.CO;2-5",{"doi":3489},{"id":28,"text":3492,"url":28,"identifiers":3493},"10.1007\u002FBF02545962",{"doi":3492},{"id":28,"text":3495,"url":28,"identifiers":3496},"10.1007\u002FBF02545965",{"doi":3495},{"id":28,"text":3498,"url":28,"identifiers":3499},"Hoshima C., 1998, Antioxidant activity of chlorophylls: Its structure‐activity relationship, Photosynth Mech Effects, 4, 3281, 10.1007\u002F978-94-011-3953-3_766",{"doi":3500},"10.1007\u002F978-94-011-3953-3_766",{"id":28,"text":3502,"url":28,"identifiers":3503},"10.1016\u002Fj.foodres.2005.02.012",{"doi":3502},{"id":28,"text":3505,"url":28,"identifiers":3506},"10.1126\u002Fscience.6710156",{"doi":3505},{"id":28,"text":3508,"url":28,"identifiers":3509},"10.1021\u002Fjf990173b",{"doi":3508},{"id":28,"text":3511,"url":28,"identifiers":3512},"10.1139\u002Fv04-094",{"doi":3511},{"id":28,"text":3514,"url":28,"identifiers":3515},"10.1016\u002Fj.ijpharm.2005.05.018",{"doi":3514},{"id":28,"text":3517,"url":28,"identifiers":3518},"10.1002\u002Ffood.200390000",{"doi":3517},{"id":28,"text":3520,"url":28,"identifiers":3521},"Boskou D., 1999, Frying of Food., 183",{},{"id":28,"text":3523,"url":28,"identifiers":3524},"10.1271\u002Fbbb1961.50.857",{"doi":3523},{"id":3526,"createTime":3527,"updateTime":3527,"relativeEntities":3528,"slug":3529,"properties":3530,"entityType":978,"verifyStatus":26,"verifyTime":3527,"verifyNote":979,"languages":3545,"translateLanguages":28,"viewCount":32,"primaryUrl":3546,"fullTextUrl":28,"authors":3547,"publicationType":1027,"publisherRelationship":3584,"citationCount":3640,"citationInfo":3641,"publishDate":3644,"publishYear":3642,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":3645,"openAccess":28,"references":3646,"isForceReanalyzing":1686},"d6f8aa92-9dcb-4072-b680-7143997cf04a","2025-01-30T22:58:42.829+00:00",[],"Comparative-evaluation-of-structured-oil-systems-Shellac-oleogel-HPMC-oleogel-and-HIPE-gel",{"mag":3531,"pmc":3533,"openalex":3535,"abstract":3537,"title":3539,"pm":3541,"doi":3543},{"VOID":3532},"2113495949",{"VOID":3534},"4690198",{"VOID":3536},"W2113495949",{"EN":3538},"\u003Cjats:sec>\u003Cjats:label \u002F>\u003Cjats:p>In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans‐fat in the US, coupled with the increasing concerns about the negative health effects of saturated fat consumption, has resulted in an increased interest in the area of identifying alternative ways of structuring edible oils using non‐fat‐based building blocks. In this paper, we give a brief account of three alternative approaches where oil structuring was carried out using wax crystals (shellac), polymer strands (hydrophilic cellulose derivative), and emulsion droplets as structurants. These building blocks resulted in three different types of oleogels that showed distinct rheological properties and temperature functionalities. The three approaches are compared in terms of the preparation process (ease of processing), properties of the formed systems (microstructure, rheological gel strength, temperature response, effect of water incorporation, and thixotropic recovery), functionality, and associated limitations of the structured systems. The comparative evaluation is made such that the new researchers starting their work in the area of oil structuring can use this discussion as a general guideline.\u003C\u002Fjats:p>\u003Cjats:p>\u003Cjats:bold>Practical applications:\u003C\u002Fjats:bold> Various aspects of oil binding for three different building blocks were studied in this work. The practical significance of this study includes (i) information on the preparation process and the concentrations of structuring agents required for efficient gelation and (ii) information on the behavior of oleogels to temperature, applied shear, and presence of water. This information can be very useful for selecting the type of structuring agents keeping the final applications in mind. For detailed information on the actual edible applications (bakery, chocolate, and spreads) which are based on the oleogel systems described in this manuscript, the readers are advised to refer our recent papers published elsewhere. (Food & Function 2014, 5, 645–652 and Food & Function 2014, 5, 2833–2841).\u003C\u002Fjats:p>\u003Cjats:p>\u003Cjats:inline-graphic xmlns:xlink=\"http:\u002F\u002Fwww.w3.org\u002F1999\u002Fxlink\" xlink:href=\"graphic\u002Fejlt201400553-gra-0001.png\" xlink:title=\"ejlt201400553-gra-0001\" \u002F>\u003C\u002Fjats:p>\u003Cjats:p>Photographs and comparative rheological evaluation of shellac oleogel, HPMC oleogel, and HIPE gel.\u003C\u002Fjats:p>\u003C\u002Fjats:sec>",{"EN":3540},"Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel",{"VOID":3542},"26726293",{"VOID":3544},"10.1002\u002Fejlt.201400553",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fejlt.201400553",[3548,3567],{"id":3549,"sortIndex":32,"researcher":28,"roles":3550,"affiliations":3551,"properties":3560},"869400fc-65c1-48ef-b59d-4fc4b5d04874",[],[3552],{"id":3553,"sortIndex":32,"affiliation":3554,"properties":28},"a1c4331a-0f55-4b73-9507-0cec11254047",{"id":3553,"createTime":28,"updateTime":28,"relativeEntities":3555,"slug":28,"properties":3556,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":3559,"statistic":28},[],{"title":3557},{"EN":3558},"Faculty of Bioscience Engineering, Vandemoortele Centre for Lipid Science and Technology, Laboratory of Food Technology & Engineering Ghent University Ghent Belgium",[],{"orcid":3561,"title":3563,"openalex":3565},{"VOID":3562},"https:\u002F\u002Forcid.org\u002F0000-0002-3840-2473",{"EN":3564},"Ashok R. 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W., 2001, Crystallization",{},{"id":28,"text":3708,"url":28,"identifiers":3709},"2002, Physical Properties of Lipids",{},{"id":28,"text":3711,"url":28,"identifiers":3712},"10.1016\u002Fj.jcis.2013.08.039",{"doi":3711},{"id":28,"text":3714,"url":28,"identifiers":3715},"10.1039\u002FC4FO00034J",{"doi":3714},{"id":28,"text":3717,"url":28,"identifiers":3718},"10.1042\u002Fbj0282189",{"doi":3717},{"id":28,"text":3720,"url":28,"identifiers":3721},"10.1002\u002Fcphc.201402473",{"doi":3720},{"id":28,"text":3723,"url":28,"identifiers":3724},"10.1039\u002Fc2fo10202a",{"doi":3723},{"id":28,"text":3726,"url":28,"identifiers":3727},"Hill S. E., 1998, Functional Properties of Food Macromolecules",{},{"id":28,"text":3729,"url":28,"identifiers":3730},"10.1201\u002F9781420015164",{"doi":3729},{"id":28,"text":3732,"url":28,"identifiers":3733},"10.1039\u002FC4FO00624K",{"doi":3732},{"id":28,"text":3735,"url":28,"identifiers":3736},"10.1039\u002FC3RA44763D",{"doi":3735},{"id":28,"text":3738,"url":28,"identifiers":3739},"10.1039\u002FB920518G",{"doi":3738},{"id":28,"text":3741,"url":28,"identifiers":3742},"10.1039\u002FC4RA06155A",{"doi":3741},{"id":28,"text":3744,"url":28,"identifiers":3745},"10.1016\u002F0144-8617(93)90137-S",{"doi":3744},{"id":28,"text":3747,"url":28,"identifiers":3748},"10.1002\u002Fapp.1979.070240420",{"doi":3747},{"id":28,"text":3750,"url":28,"identifiers":3751},"10.1007\u002F3-540-60484-7_4",{"doi":3750},{"id":28,"text":3681,"url":28,"identifiers":3753},{"doi":3681},{"id":28,"text":3755,"url":28,"identifiers":3756},"Malkin A. 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G., 2006, The Rheology Handbook: For Users of Rotational and Oscillatory Rheometers",{},{"id":28,"text":3761,"url":28,"identifiers":3767},{"doi":3761},{"id":3769,"createTime":3770,"updateTime":3770,"relativeEntities":3771,"slug":3772,"properties":3773,"entityType":978,"verifyStatus":26,"verifyTime":3770,"verifyNote":979,"languages":3784,"translateLanguages":28,"viewCount":32,"primaryUrl":3785,"fullTextUrl":28,"authors":3786,"publicationType":1027,"publisherRelationship":3821,"citationCount":282,"citationInfo":3876,"publishDate":3878,"publishYear":1922,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":3879,"openAccess":28,"references":3880,"isForceReanalyzing":1686},"3baa0534-7dd2-4007-9581-c0d48cc433a4","2024-10-06T08:59:45.596+00:00",[],"Oligomerization-of-glycerol-a-critical-review",{"openalex":3774,"mag":3776,"abstract":3778,"title":3780,"doi":3782},{"VOID":3775},"W2069241645",{"VOID":3777},"2069241645",{"EN":3779},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>The oligomerization of glycerol to preferentially di‐ and triglycerol is reviewed, with primary focus on the use of heterogeneous acidic and basic catalysts. Low molecular‐weight oligomers have found a wide field of applications in cosmetics, food industry and polymer production. The growing market intensified research work on the selective catalytic oligomerization of glycerol. Performing the reaction of glycerol in the presence of microporous and mesoporous solid catalysts aims at exerting shape‐selective effects on the reaction, suppressing the abundant formation of cyclic isomers and cutting further polymerization of the target products. Enhanced selectivity to diglycerol is observed over some type of catalysts, but the solids suffer from leaching of active alkaline cations from the solid, severe deterioration of crystallinity of zeolites and even dissolution of the solids in the hot glycerol during batch reaction at temperatures in the range of 240–260°C. In those cases it is difficult to separate homogeneous and heterogenous reaction routes, and the shape‐selective effects are levelled off. The oligomerization is a consecutive reaction, and complete conversion of glycerol favours formation of high molecular‐weight glycerol oligo‐ and polymers. To achieve maximum yield of diglycerol, the reaction has to be interrupted at glycerol conversions of \u003Cjats:italic>ca.\u003C\u002Fjats:italic> 50%. Alternative reaction engineering is required to overcome the inherent disadvantages of a batch reaction. Examples will be given for a selective glycerol oligomerization under reduced pressure in a so‐called fall‐film reactor using super‐acidic polymers as catalysts.\u003C\u002Fjats:p>",{"EN":3781},"Oligomerization of glycerol – a critical review",{"VOID":3783},"10.1002\u002Fejlt.201000386",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fejlt.201000386",[3787,3806],{"id":3788,"sortIndex":32,"researcher":28,"roles":3789,"affiliations":3790,"properties":3799},"926bc9ed-8b4d-4d6c-b8da-642d5b786986",[],[3791],{"id":3792,"sortIndex":32,"affiliation":3793,"properties":28},"fe36d932-a0d1-4107-96eb-a5eb3fbed4a3",{"id":3792,"createTime":28,"updateTime":28,"relativeEntities":3794,"slug":28,"properties":3795,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":3798,"statistic":28},[],{"title":3796},{"VI":3797},"Leibniz-Institut für Katalyse e.V. an der Universität Rostock, Rostock, Germany",[],{"orcid":3800,"title":3802,"openalex":3804},{"VOID":3801},"https:\u002F\u002Forcid.org\u002F0000-0002-7909-7663",{"EN":3803},"Andreas Martin",{"VOID":3805},"A5044350321",{"id":3807,"sortIndex":40,"researcher":28,"roles":3808,"affiliations":3809,"properties":3816},"c0c7f3fb-342e-4edc-b3d5-c6b7e4db1409",[],[3810],{"id":3792,"sortIndex":32,"affiliation":3811,"properties":28},{"id":3792,"createTime":28,"updateTime":28,"relativeEntities":3812,"slug":28,"properties":3813,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":3815,"statistic":28},[],{"title":3814},{"VI":3797},[],{"title":3817,"openalex":3819},{"EN":3818},"M. 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Polyglycerol IV. Kinetics of the polymerisation of glycerol. Sborník vysoké ŝkoly chemicko‐technologické v praze E 9 1966 91–101",{},{"id":28,"text":4070,"url":28,"identifiers":4071},"10.1023\u002FB:TOCA.0000013548.16699.1c",{"doi":4070},{"id":4073,"createTime":4074,"updateTime":4074,"relativeEntities":4075,"slug":4076,"properties":4077,"entityType":978,"verifyStatus":26,"verifyTime":4074,"verifyNote":979,"languages":4092,"translateLanguages":28,"viewCount":32,"primaryUrl":4093,"fullTextUrl":28,"authors":4094,"publicationType":1027,"publisherRelationship":4126,"citationCount":4182,"citationInfo":4183,"publishDate":4185,"publishYear":3642,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":4186,"openAccess":28,"references":4187,"isForceReanalyzing":1686},"ad332511-5476-445a-a7d1-763307051f3f","2024-09-20T17:32:03.266+00:00",[],"The-supramolecular-chemistry-of-lipid-oxidation-and-antioxidation-in-bulk-oils",{"mag":4078,"pmc":4080,"openalex":4082,"abstract":4084,"title":4086,"pm":4088,"doi":4090},{"VOID":4079},"1532389535",{"VOID":4081},"4586479",{"VOID":4083},"W1532389535",{"EN":4085},"\u003Cjats:sec>\u003Cjats:label \u002F>\u003Cjats:p>The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid‐soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water‐oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut‐off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic\u002Flipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.\u003C\u002Fjats:p>\u003Cjats:p>\u003Cjats:inline-graphic xmlns:xlink=\"http:\u002F\u002Fwww.w3.org\u002F1999\u002Fxlink\" xlink:href=\"graphic\u002Fejlt201400200-gra-0003.png\" xlink:title=\"ejlt201400200-gra-0003\" \u002F>\u003C\u002Fjats:p>\u003Cjats:p>The evolution of micellar size and number during and after the induction period of lipid oxidation. Amphiphilic compounds, including lipid hydroperoxides, contribute to micelle formation and act as prooxidants. Antioxidants and retarders stabilize micelles and prevent their breakdown.\u003C\u002Fjats:p>\u003C\u002Fjats:sec>",{"EN":4087},"The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils",{"VOID":4089},"26448722",{"VOID":4091},"10.1002\u002Fejlt.201400200",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fejlt.201400200",[4095,4112],{"id":4096,"sortIndex":32,"researcher":28,"roles":4097,"affiliations":4098,"properties":4107},"88b8077d-8e74-45a8-bb2d-6d8979432500",[],[4099],{"id":4100,"sortIndex":32,"affiliation":4101,"properties":28},"4879123c-4e46-47ca-907a-9144e6810c78",{"id":4100,"createTime":28,"updateTime":28,"relativeEntities":4102,"slug":28,"properties":4103,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":4106,"statistic":28},[],{"title":4104},{"EN":4105},"Department of Food Science United Arab Emirates University Al‐Ain United Arab Emirates",[],{"title":4108,"openalex":4110},{"EN":4109},"Elizabeth S. 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