Grasas y Aceites

Papers
(The TQCC of Grasas y Aceites is 3. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds30
Immunomodulation as the main characteristic of vegetable oils: a review14
13
Validación interlaboratorio de una nueva formulación de materiales de referencia para el análisis sensorial del aceite de oliva13
Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties13
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil11
Green extraction of phenolic compounds from olive pomace: optimization of autohydrolysis conditions and evaluation of potential applications11
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread11
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying10
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process10
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis9
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil9
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye9
Influence of rootstock types and yeast strains on the quality attributes of ‘fuji’ apple cider7
Effect of vacuum impregnation on physical changes during table olive processing7
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment7
Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat6
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus6
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil6
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil6
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf6
Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations5
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation5
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method5
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane5
Isolation and identification of lactic acid bacteria throughout spontaneous fermentation of table olives produced by the sodium bicarbonate debittering method5
5
Variability in seed quality traits in castor germplasm5
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils4
Investigation of γ-irradiation effects on physicochemical characteristics, fatty acid and sterol profiles of three different poppy (Papaver somniferum L.) seed varieties4
Electron spin resonance (microESR) to determine the peroxide value of virgin olive oil4
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods4
Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products4
Extraction of amaranth seed oil using subcritical butane and use of the generated cake for protein extraction4
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences4
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction4
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil4
Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils4
Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets4
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition4
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 o4
Effect of different lysozyme treatments on the properties of Kashar cheese properties3
Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils3
Exploration of the biochemical composition of Citrus L. seeds for industrial applications3
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils3
Antioxidant properties of two novel lipophilic gallic acid derivatives3
Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods3
Seasonal changes in the fatty acid profiles of widely-consumed fish species from the Mesopotamian River Basin3
Extraction of healthy oils from fish viscera by conventional and advanced technologies3
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends3
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation3
3
3
Assessment of N-Acylethanolamines levels in dry achenes from four cultivars of cannabis sativa L.3
Modulation of essential fatty acid levels in coconut oil with flaxseed oil3
Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels3
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş3
Peanut oil pressing extraction: Effects of process conditions and peanut kernel characteristics on oil yield and quality parameters3
Influence of different irrigation regimes and planting times on the quality and quantity of calyx, seed oil content and water use efficiency of roselle (Hibiscus sabdariffa L.)3
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