Grasas y Aceites

Papers
(The median citation count of Grasas y Aceites is 1. 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 2021-11-01 to 2025-11-01.)
ArticleCitations
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil24
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds14
Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil12
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The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread11
Immunomodulation as the main characteristic of vegetable oils: a review11
Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties11
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil10
Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil10
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying9
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil9
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process8
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye7
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis7
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf6
Influence of rootstock types and yeast strains on the quality attributes of ‘fuji’ apple cider6
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment6
Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes6
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
Effect of vacuum impregnation on physical changes during table olive processing6
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma5
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method5
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil5
Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations5
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane5
5
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
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation4
Investigation of γ-irradiation effects on physicochemical characteristics, fatty acid and sterol profiles of three different poppy (Papaver somniferum L.) seed varieties4
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract4
Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products4
Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils4
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils4
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences4
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E64
Variability in seed quality traits in castor germplasm4
Extraction of amaranth seed oil using subcritical butane and use of the generated cake for protein extraction4
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition4
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils3
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise3
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends3
Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels3
Modulation of essential fatty acid levels in coconut oil with flaxseed oil3
Assessment of N-Acylethanolamines levels in dry achenes from four cultivars of cannabis sativa L.3
Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods3
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction3
Exploration of the biochemical composition of Citrus L. seeds for industrial applications3
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil3
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
Effects of an integrated harvest system on the quality of olive fruit for small producers3
Extraction of healthy oils from fish viscera by conventional and advanced technologies3
3
Antioxidant properties of two novel lipophilic gallic acid derivatives3
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş3
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods3
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation3
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?3
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 extraction3
Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils3
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent2
Effect of different lysozyme treatments on the properties of Kashar cheese properties2
Lipid classes and fatty acid composition in two parasitic copepods Peroderma cylindricum and Lernaeocera lusci and their respective fish hosts Sardina pilchardus and Merluccius merluccius from the Tun2
Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia2
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process2
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes2
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review2
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends2
2
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil2
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil2
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods2
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies2
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating2
Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent2
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract2
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal2
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu2
Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils2
Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model2
Metabolic effects of chia oil in experimental models: a narrative review2
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa2
1
Effects of sodium substitution with potassium in brines for packing natural black olives of the criolla cultivar1
Removal of DBP from evening primrose oil with activated clay modified by chitosan and CTAB1
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils1
Application of coconut fiber and shell in the bleaching of soybean oil1
Influence of the impurity content on the density and viscosity of olive oily fluids1
Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg1
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes1
Quality attributes of oil extracted from hazelnuts treated with gaseous ozone1
1
Ensuring the food and biological safety of meat and meat-containing products from microbial contamination1
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue1
Differences in milk fat composition across selected mammals - A review1
Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates1
Chemical-functional composition of Terminalia catappa oils from different varieties1
The effect of harvest time on the volatile compounds and bioactive properties of the flowers, leaves, and stems of Echinacea Pallida and its utilization to improve the oxidative stability of vegetable1
Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction1
The effects of processing aids and techniques on olive oil extractability and oil quality índices1
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability1
The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices1
What are the most effective biotic and abiotic factors affecting fatty acid composition of Garra rufa (Heckel, 1843)?1
Solvent-free synthesis of oleic acid-based wax esters using recyclable acidic deep eutectic solvent1
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions1
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes1
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla1
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry1
Investigation on chemical composition, antioxidant activity and SARS-CoV-2 nucleocapsid protein of endemic Ferula longipedunculata Peşmen1
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