Oils are substances composed largely of nonpolar molecules that are insoluble in water but soluble in organic solvents, and that are typically liquid at room temperature. Most oils of biological origin are rich in lipids such as triglycerides and fatty acids, while others, including essential oils, are volatile arom…
Oils are substances composed largely of nonpolar molecules that are insoluble in water but soluble in organic solvents, and that are typically liquid at room temperature. Most oils of biological origin are rich in lipids such as triglycerides and fatty acids, while others, including essential oils, are volatile aromatic compounds extracted from plants. Oils serve important roles in nutrition, energy storage, food technology, industry, and as sources of bioactive compounds, and their composition and quality are central concerns in food science and lipid chemistry. Research published in the International Journal of Lipids addresses several aspects of oils, including the evaluation of residual hexane content in edible vegetable oils consumed in Iran, a review of essential oils derived from plants, the effect of wheat germ and wheat germ oil on the lipid profile of hypercholesterolemic rats, the physicochemical properties and fatty acid composition of barberry seed, the use of waste clay in base-catalyzed transesterification of residual cottonseed oil to produce biodiesel, and the influence of dietary fish oil on tumor growth dynamics in human breast carcinoma. This page gathers peer-reviewed, open-access research relevant to oils.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 604 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.