Grasas y Aceites

Aims & Scope

Grasas y Aceites is a journal published by CSIC and edited by the Instituto de la Grasa, peer-reviewed and devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry.

It publishes full research articles, research notes, reviews as well as information on references, patents, and books.

The journal publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering.

Topics at the interface of basic research and applications are encouraged.

Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.

Topics of special interest: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)
• Web of Science

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Chemistry, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Plagiarism url
• Preservation url
• Apc url

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences and Chemistry, ensuring accessibility and quality in research dissemination.

This journal does not charge a mandatory Article Processing Charge (APC). However, optional open access publication may incur fees based on the publisher’s policies.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Antioxidant activity of the methanol extract of Ferula assafoetida and its essential oil composition

  Citation: 223

  Authors: Abbas Ali, Mohammad Ali, Nabavi, Nabavi

• Chemical composition of Sacha Inchi (Plukenetia volubilis L.) seeds and characteristics of their lipid fraction

  Citation: 127

  Authors: Luis Felipe, Lina María, Álvaro

• Comparative study of frying to other cooking techniques influence on the nutritive value

  Citation: 110

  Authors: A.

• Elaboration of table olives

  Citation: 104

  Authors: Antonio Higinio, Pedro, Luis

• Variables affecting lipid oxidation in dried microencapsulated oils

  Citation: 102

  Authors: Joaquín, Carmen, Gloria

• Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

  Citation: 96

  Authors: M., E.

• Lipids in pharmaceutical and cosmetic preparations

  Citation: 92

  Authors: Antonio M., María Luisa

• Pharmaceutical applications and consequent environmental impacts of Spirulina (Arthrospira): An overview

  Citation: 87

  Authors: W., R., M., A., H.

• Extraction of interesting organic compounds from olive oil waste

  Citation: 86

  Authors: Juan, Guillermo, Rocío, Rafael, Ana

• Treatment technologies of liquid and solid wastes from two-phase olive oil mills

  Citation: 85

  Authors: Rafael, Francisco, Bárbara