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 2021-04-01 to 2025-04-01.)
ArticleCitations
Processing practices and quality of crude palm oil produced on a small scale in Valença, Bahia, Brazil21
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Quality detection of tea oil by 19F NMR and 1H NMR11
11
Influence of the impurity content on the density and viscosity of olive oily fluids10
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?9
A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey9
Improving biodiesel yield from pre-esterified inedible olive oil using microwave-assisted transesterification method9
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread9
Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil8
Bioactive compounds and composition of Elaeis oleifera mesocarp oil extracted by hydraulic pressing8
7
Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts6
Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils6
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil6
Passion fruit seed oil: extraction and subsequent transesterification reaction6
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique6
Cold-pressed cactus pear seed oil: Quality and stability6
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences5
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil5
Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)5
Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil5
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry4
Immunomodulation as the main characteristic of vegetable oils: a review4
Effect of different lysozyme treatments on the properties of Kashar cheese properties4
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds4
Effects of an integrated harvest system on the quality of olive fruit for small producers4
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils3
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye3
Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils3
3
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying3
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction3
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
Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico3
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods3
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis3
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process3
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability3
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil3
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu3
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil3
Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction3
3
Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia3
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process3
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal3
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract2
Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models2
A novel class of bio-lubricants are synthesized by epoxidation of 10-undecylenic acid-based esters2
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract2
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil2
Metabolic effects of chia oil in experimental models: a narrative review2
Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat2
2
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review2
Effect of vacuum impregnation on physical changes during table olive processing2
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
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition2
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E62
Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils2
Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar2
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil2
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating2
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies2
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils2
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil2
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties2
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil2
Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions2
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions2
Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes2
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus2
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil2
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils2
Antioxidant properties of two novel lipophilic gallic acid derivatives1
Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils1
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue1
Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates1
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes1
Effects of different baking techniques on the quality of walnut and its oil1
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends1
Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent1
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil1
Changes in fatty acid profile of Holothuria forskali muscle following acute mercury exposure1
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.)1
1
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent1
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise1
Application of coconut fiber and shell in the bleaching of soybean oil1
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods1
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf1
Textural and rheological properties of soybean oil organogels structured with polyglycerol and propylene glycol esters during storage1
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation1
Inoculation with acetic acid bacteria improves the quality of natural green table olives1
Microwave-assisted transesterification of sour cherry kernel oil for biodiesel production: comparison with ultrasonic bath-, ultrasonic probe-, and ohmic-assisted transesterification methods1
The effects of processing aids and techniques on olive oil extractability and oil quality índices1
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 extraction1
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes1
Biochemical appraisal of the underutilized Hura crepitans seed oil: functional and inflammatory responses in albino rats1
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability1
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment1
Phenomenological model for the prediction of Moringa oleifera extracted oil using a laboratory Soxhlet apparatus1
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends1
1
Exploration of the biochemical composition of Citrus L. seeds for industrial applications1
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa1
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?1
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO21
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma1
Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil1
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