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 2021-04-01 to 2025-04-01.)

Article	Citations
Processing practices and quality of crude palm oil produced on a small scale in Valença, Bahia, Brazil	21
	15
	14
Quality detection of tea oil by 19F NMR and 1H NMR	11
	11
Influence of the impurity content on the density and viscosity of olive oily fluids	10
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread	9
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 Turkey	9
Improving biodiesel yield from pre-esterified inedible olive oil using microwave-assisted transesterification method	9
Bioactive compounds and composition of Elaeis oleifera mesocarp oil extracted by hydraulic pressing	8
Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil	8
	7
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil	6
Passion fruit seed oil: extraction and subsequent transesterification reaction	6
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique	6
Cold-pressed cactus pear seed oil: Quality and stability	6
Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts	6
Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils	6
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil	5
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 oil	5
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences	5
Effect of different lysozyme treatments on the properties of Kashar cheese properties	4
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds	4

Effects of an integrated harvest system on the quality of olive fruit for small producers	4
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry	4
Immunomodulation as the main characteristic of vegetable oils: a review	4
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil	3
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu	3
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil	3
Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction	3
	3
Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia	3
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process	3
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal	3
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils	3
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye	3
Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils	3
	3
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying	3
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction	3
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	3
Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico	3
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods	3
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis	3
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process	3
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability	3