Research Topic · Peer-Reviewed

Oils

In food science, oils are lipids that are liquid at room temperature, composed chiefly of triglycerides, esters of glycerol and fatty acids, alongside minor constituents such as phospholipids, tocopherols, phenolics, and pigments that influence stability and nutritional value. Edible oils are characterized by their …

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 602× across the literature 🔖 ISSN 2835-2165 🗓 Reviewed July 2026

Overview

In food science, oils are lipids that are liquid at room temperature, composed chiefly of triglycerides, esters of glycerol and fatty acids, alongside minor constituents such as phospholipids, tocopherols, phenolics, and pigments that influence stability and nutritional value. Edible oils are characterized by their fatty-acid profile, degree of saturation, and content of antioxidants, which determine oxidative stability, shelf life, and physiological effects. A distinct class, essential oils, comprises volatile, aromatic compounds extracted from plants that are valued for flavor, antimicrobial, and bioactive properties rather than as energy sources. Research relevant to this topic includes the evaluation of residual hexane in edible vegetable oils as a processing-safety concern, the composition and properties of plant essential oils, their antagonistic activity against spoilage and hygiene-significant yeasts, and the fatty-acid composition of seed oils. Related work addresses chromatography-mass spectrometry methods for food-safety analysis, the conversion of residual cottonseed oil to biodiesel through transesterification, network-pharmacology investigation of essential-oil mechanisms, and antifungal applications of plant oils. The journal publishes peer-reviewed research in Food Science and Hygiene, including the composition, quality, safety, and functional and antimicrobial properties of edible and essential oils.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2017

Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran

Hosseini HedayatCorresponding author
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Exact topic Experimental and Clinical Toxicology Cited by 24 doi:10.14302/issn.2641-7669.ject-17-1790
2018

Essential Oils from Plants

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
Exact topic Biotechnology and Biomedical Science Cited by 237 doi:10.14302/issn.2576-6694.jbbs-18-2489
2017

Industrial and Biotechnological Applications of Algae: A Review

Sharma NiveditaCorresponding author
Microbiology research laboratory, Deptt. of Basic sciences, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni (Solan) Himachal Pradesh 173230.
Exact topic Advances in Plant Biology Cited by 302 doi:10.14302/issn.2638-4469.japb-17-1534

How this research is being cited

The 12 articles above have been cited 602 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Oils, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Food Science and Hygiene (ISSN 2835-2165).

Journal editorial board
Maria Manuela Estevez Pintado · Portugal Bondoc Ionel · Romania Mohamed Fawzy Ramadan Hassanien · Saudi Arabia

This page summarises published research for orientation; it is not medical or professional advice.