Vegetable oils are plant-derived lipids extracted from the seeds, fruits, nuts, or other parts of plants, composed largely of triglycerides and varying in their fatty acid profiles. Common sources include soybean, sunflower, cottonseed, rapeseed, palm, and olive, and the oils are widely used for cooking and food pro…
Vegetable oils are plant-derived lipids extracted from the seeds, fruits, nuts, or other parts of plants, composed largely of triglycerides and varying in their fatty acid profiles. Common sources include soybean, sunflower, cottonseed, rapeseed, palm, and olive, and the oils are widely used for cooking and food processing as well as in the manufacture of cosmetics, soaps, lubricants, and biodiesel. Their composition, including the balance of saturated and unsaturated fatty acids and the presence of residual solvents or contaminants, determines their nutritional value, stability, and suitability for different applications. Research relevant to vegetable oils within the scope of Precision Agriculture and allied titles has addressed both quality and processing dimensions, including an evaluation of residual hexane content in edible vegetable oils consumed in Iran, a characterization of the physicochemical and fatty acid composition of barberry seed, and the production of biodiesel through base-catalyzed transesterification of residual cottonseed oil using waste clay as a catalyst. This page gathers peer-reviewed, open-access research relevant to vegetable oils, their composition, quality, and their food and industrial uses.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 318 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 Vegetable Oils, linking to each citing work.