Grasas y Aceites

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 2021-06-01 to 2025-06-01.)
ArticleCitations
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil22
Quality detection of tea oil by 19F NMR and 1H NMR19
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread15
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds11
Immunomodulation as the main characteristic of vegetable oils: a review11
Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil11
Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties10
10
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil9
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying9
Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil9
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil8
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process8
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis7
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye6
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
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma6
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment6
Effect of vacuum impregnation on physical changes during table olive processing6
Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes6
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf6
Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations5
5
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil5
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?5
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane5
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method4
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils4
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition4
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction4
Variability in seed quality traits in castor germplasm4
Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils4
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
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences4
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation4
Extraction of amaranth seed oil using subcritical butane and use of the generated cake for protein extraction4
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods4
Antioxidant properties of two novel lipophilic gallic acid derivatives3
Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils3
3
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract3
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
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation3
Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods3
Assessment of N-Acylethanolamines levels in dry achenes from four cultivars of cannabis sativa L.3
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E63
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil3
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş3
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
Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels3
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
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
Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products3
0.065859079360962