Grasas y Aceites

Papers
(The TQCC of Grasas y Aceites is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
Study of water deficit conditions and beneficial microbes on the oil quality and agronomic traits of canola (<em>Brassica napus</em> L.)30
Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds16
Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study15
Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil14
Role of lactic acid bacteria in fermented vegetables14
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water13
Authentication of olive oil based on DNA analysis11
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil9
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods9
Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters8
The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C8
Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining8
Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal7
Efecto de los daños causados por el insecto escudo verde (Palomena prasina L.) en las características cualitativas de la avellana7
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes7
Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber <em>Holothuria tubulosa</em>7
Butylated methyl caffeate: a novel antioxidant6
The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts6
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying6
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review6
Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity6
A proposal standard methodology for the characterization of edible oil organogelation with waxes5
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics5
Cold-pressed cactus pear seed oil: Quality and stability5
Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste5
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies5
Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil5
Pressure, temperature and processing time in enhancing <em>Camelina sativa</em> oil extraction by Instant Controlled Pressure-Drop (DIC) texturing pre-treatment5
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils5
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions4
Preparation of novel nanoemulsions from omega-3 rich oil4
Analyses and evaluation of the main chemical components in different tobacco (Nicotiana tabacum L.) genotypes4
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating3
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods3
Vegetative, productive and oil quality responses of ‘Arbequina’ and ‘Picual’ olive trees to foliar P and K application3
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil3
Application of mixed starter culture for table olive production3
Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives3
Determination of functional compounds in blue shark (<em>Prionace glauca</em>) liver oil obtained by green technology3
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties3
Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability3
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable o3
Fatty acid composition and antioxidant activity of Angelica glauca and Chenopodium album seed extracts from Kashmir3
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?3
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils3
Enhancement of lipid productivity from a promising oleaginous fungus <em>Aspergillus</em> sp. strain EM2018 for biodiesel production: Optimization of culture conditions and identification3
Effects of an integrated harvest system on the quality of olive fruit for small producers3
Effect of leaf and fruit extracts of <em>Schinus molle</em> on oxidative stability of some vegetables oils under accelerated oxidation3
Chemical composition, oxidative stability and antiproliferative activity of <em>Anethum graveolens</em> (dill) seed hexane extract2
Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction2
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma2
Effects of different baking techniques on the quality of walnut and its oil2
Development of <em>zero-trans</em> shortenings with high thermo-oxidative stability by enzymatic transesterification2
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise2
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil2
Passion fruit seed oil: extraction and subsequent transesterification reaction2
Fatty acid composition of phospholipids and triacylglycerols in the flesh of the thick-lipped grey mullet (Chelon labrosus) living in Tunisian geothermal water and seawater: A comparative study2
Chemical composition, oxidative stability, and sensory properties of <em>Boerhavia elegana Choisy</em> (alhydwan) seed oil/peanut oil blends2
Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil2
Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar2
Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil2
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils2
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract2
A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey2
Antioxidant activity, volatile compounds and fatty acid compositions of <em>Cephalaria syriaca</em> seeds obtained from different regions in Turkey2
The effects of processing aids and techniques on olive oil extractability and oil quality índices2
Changes in fatty acid profile of Holothuria forskali muscle following acute mercury exposure2
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil2
Exploring harmony in extra virgin olive oils and vegetables pairings2
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods2
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis2
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique2
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