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 2020-05-01 to 2024-05-01.)

Article	Citations
Study of water deficit conditions and beneficial microbes on the oil quality and agronomic traits of canola (<em>Brassica napus</em> L.)	33
Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil	23
Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds	18
Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study	17
Role of lactic acid bacteria in fermented vegetables	15
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water	14
GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods	13
Authentication of olive oil based on DNA analysis	13
Biochemical composition and antioxidant potential of the edible Mediterranean sea cucumber <em>Holothuria tubulosa</em>	9
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil	9
Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters	9
Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal	8
Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining	8
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes	8
The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C	8
Efecto de los daños causados por el insecto escudo verde (Palomena prasina L.) en las características cualitativas de la avellana	7
Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity	7
Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste	7
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review	7
The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts	7
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying	7
Pressure, temperature and processing time in enhancing <em>Camelina sativa</em> oil extraction by Instant Controlled Pressure-Drop (DIC) texturing pre-treatment	6
Butylated methyl caffeate: a novel antioxidant	6
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics	6
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating	6

A proposal standard methodology for the characterization of edible oil organogelation with waxes	5
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions	5
Analyses and evaluation of the main chemical components in different tobacco (Nicotiana tabacum L.) genotypes	5
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils	5
Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil	5
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies	5
Cold-pressed cactus pear seed oil: Quality and stability	5
Preparation of novel nanoemulsions from omega-3 rich oil	4
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	4
Determination of functional compounds in blue shark (<em>Prionace glauca</em>) liver oil obtained by green technology	4
Effect of leaf and fruit extracts of <em>Schinus molle</em> on oxidative stability of some vegetables oils under accelerated oxidation	4
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil	4
Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives	3
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices	3
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods	3
Vegetative, productive and oil quality responses of ‘Arbequina’ and ‘Picual’ olive trees to foliar P and K application	3
Effects of an integrated harvest system on the quality of olive fruit for small producers	3
Application of mixed starter culture for table olive production	3
Chemical-functional composition of Terminalia catappa oils from different varieties	3
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils	3
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis	3
Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability	3
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil	3
Fatty acid composition and antioxidant activity of Angelica glauca and Chenopodium album seed extracts from Kashmir	3
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?	3
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise	3
Enhancement of lipid productivity from a promising oleaginous fungus <em>Aspergillus</em> sp. strain EM2018 for biodiesel production: Optimization of culture conditions and identification	3
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties	3