OOIR: Observatory of International Research

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 2020-11-01 to 2024-11-01.)

Article	Citations
Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil	26
Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study	21
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water	20
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil	12
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes	9
Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters	9
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 °C	9
Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining	9
Cold-pressed cactus pear seed oil: Quality and stability	8
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil	8
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 o	8
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying	8
Efecto de los daños causados por el insecto escudo verde (Palomena prasina L.) en las características cualitativas de la avellana	7
Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity	7
Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste	7
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics	7
The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts	7
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review	7
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating	6
Chemical-functional composition of Terminalia catappa oils from different varieties	6
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions	6
Analyses and evaluation of the main chemical components in different tobacco (Nicotiana tabacum L.) genotypes	5
Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability	5
Effects of an integrated harvest system on the quality of olive fruit for small producers	5
Selection criteria for yield in safflower (Charthamus tinctorius L.) genotypes under rainfed conditions	5

Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils	5
Fatty acid composition and antioxidant activity of Angelica glauca and Chenopodium album seed extracts from Kashmir	5
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies	5
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties	5
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?	4
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils	4
Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil	4
Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts	3
Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (<em>Dipteryx alata</em> Vog.)	3
Application of mixed starter culture for table olive production	3
Determination of nutritional health indexes of fresh bovine milk using near infrared spectroscopy	3
Development of <em>zero-trans</em> shortenings with high thermo-oxidative stability by enzymatic transesterification	3
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods	3
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils	3
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil	3
A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey	3
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives	3
The effects of processing aids and techniques on olive oil extractability and oil quality índices	3
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices	3
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract	3
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil	3
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique	3
Recent advances in plant-based fat formulation as substitute for lard	3
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 study	3
Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives	3
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise	3
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis	3