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 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
Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties13
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Validación interlaboratorio de una nueva formulación de materiales de referencia para el análisis sensorial del aceite de oliva13
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread11
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
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
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
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
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Variability in seed quality traits in castor germplasm5
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
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
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
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
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
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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
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process2
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
Investigation of some physicochemical properties of safflower oil blends2
Comparative chemical composition and antioxidant capacity of essential oil and oleoresin from Eucalyptus globulus Labill. leaves2
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
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil2
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review2
Metabolic effects of chia oil in experimental models: a narrative review2
Evaluación de la rancidez y la respuesta sensorial de la mantequilla adicionada con orégano (Origanum vulgare), clavo de olor (Syzygium aromaticum) y chile (Capsicum annum).2
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?2
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
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods2
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent2
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla2
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes2
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
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil2
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa1
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends1
Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model1
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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
Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction1
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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
Chemical-functional composition of Terminalia catappa oils from different varieties1
Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent1
Valorization of palm-pressed mesocarp fiber (PPMF): a rich source of insoluble dietary fiber with functional and health-promoting properties1
Evaluation of soxhlet extraction parameters for the recovery of improved bioactive compounds from Commiphora gileadensis bark1
Adding Tunisian grape seed extract to corn oil during heating: Impact on stability and fatty acid composition1
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Evaluation of tobacco seed oil as a sustainable ingredient in oil-in-water (O/W) emulsion creams1
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry1
Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg1
Non-thermal technologies in vegetable oil extraction: yield, composition, and antioxidant activity. A review1
Application of coconut fiber and shell in the bleaching of soybean oil1
Differences in milk fat composition across selected mammals - A review1
Nutritional, physicochemical, and phenolic profiles of seeds and seed fats from three native oleaginous Combretum Loefl. species in West Africa1
Influence of the impurity content on the density and viscosity of olive oily fluids1
Ensuring the food and biological safety of meat and meat-containing products from microbial contamination1
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