This journal focuses on the analysis and quality assessment of oils and fats from various sources, including plant seeds, fruits, and animal products. It investigates factors influencing oil composition, stability, and nutritional properties, such as processing methods, storage conditions, and the impact of additives or treatments. The scope also encompasses the development of analytical techniques for oil characterization and the exploration of oils for food, cosmetic, and industrial applications.
CSIC Consejo Superior de Investigaciones Cientificas
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Does the journal have a website?
✓ Linked
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Is the ISSN verified?
0017-3495 / 1988-4214
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Indexed in a trusted database?
WoS, Scopus, DOAJ
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Peer review process documented?
Double-blind
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Follows ethical publishing standards (COPE)?
N/A
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APC fees clearly disclosed?
No APC (Free)
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Not on predatory/blacklists?
✓ Clean
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Long-term digital preservation?
National Library of the Netherlands, PKP PN
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Plagiarism detection in place?
Yes
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Listed in DOAJ (verified OA)?
DOAJ verified
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Primary language documented?
English, Spanish
Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.
Publication & Citation Trend
Articles published
Times cited
2019
2020
2021
2022
2023
2024
2025
2026
Source: OpenAlex · Note: citations accumulate over time so older years appear higher
SJR Quartile by Discipline
Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.
Food ScienceQ3
Organic ChemistryQ4
Subject Classification
Web of Science Categories
Chemistry, AppliedFood Science & Technology
Scopus Categories
Organic ChemistryFood Science
Research Topics (OpenAlex)
Edible Oils Quality and AnalysisFood Chemistry and Fat AnalysisMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity