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Following Functional Oils
FOOD TECHNOLOGY
Publisher name
INST FOOD TECHNOLOGISTSJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 172/173 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 173/173 | Q4 |
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Vegetable Oils and Fats Ingredients and health Effects
ERNAHRUNGS UMSCHAU
Publisher name
UMSCHAU VERLAGJCR Category | Category Rank | Category Quartile |
---|---|---|
NUTRITION & DIETETICS in SCIE edition | 109/114 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
NUTRITION & DIETETICS in SCIE edition | 109/114 | Q4 |
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Functionally Fit Oils
FOOD TECHNOLOGY
Publisher name
INST FOOD TECHNOLOGISTSJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 172/173 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 173/173 | Q4 |
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Detection of hazelnut oil adulteration using FT-IR spectroscopy
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Publisher name
AMER CHEMICAL SOCJCR Category | Category Rank | Category Quartile |
---|---|---|
AGRICULTURE, MULTIDISCIPLINARY in SCIE edition | 7/89 | Q1 |
CHEMISTRY, APPLIED in SCIE edition | 12/74 | Q1 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 22/173 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
AGRICULTURE, MULTIDISCIPLINARY in SCIE edition | 11/89 | Q1 |
CHEMISTRY, APPLIED in SCIE edition | 8/74 | Q1 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 18/173 | Q1 |
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Fourier transform infrared spectroscopy (FT-IR) was used to detect the adulteration of hazelnut oil with different types of oils and to detect the adulteration of extra-virgin olive oil with hazelnut oil. Spectra of hazelnut oil, seven other types of oils, extra-virgin olive oil, and the adulterated oils were collected with a FT-IR equipped with a ZnSe-ATR accessory and a MCTA detector, Discrim
Three-Iindex-Value Method for Rapid Screening Unqualified Vegetable Oil
SPECTROSCOPY AND SPECTRAL ANALYSIS
Publisher name
OFFICE SPECTROSCOPY & SPECTRAL ANALYSISJCR Category | Category Rank | Category Quartile |
---|---|---|
SPECTROSCOPY in SCIE edition | 40/44 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
SPECTROSCOPY in SCIE edition | 40/44 | Q4 |
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In the present study, by measuring the A(3 005) (representing unsaturation), A(985) (representing conjugated fatty acids), A(960)+A(985) (representing trans-fatty acid) of southern common vegetable oils (peanut oil, corn oil, canola oil, soybean oil, sunflower oil, tea seed oil and olive oil), "waste oil" and overdue vegetable oils, the pass-setting-range of these three index values for the veg
Experimental analysis of optimal viscosity for optimizing foamy oil behavior in the porous media
FUEL
Publisher name
ELSEVIER SCI LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 46/170 | Q2 |
ENGINEERING, CHEMICAL in SCIE edition | 23/170 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 50/173 | Q2 |
ENGINEERING, CHEMICAL in SCIE edition | 21/171 | Q1 |
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Foamy oil flow is one reason that contributes to the high recovery factor observed in the heavy oil reservoirs. Although the viscosity of heavy oil, as a critical fundamental property, has been noticed by many researchers, the viscosity effect on foamy oil flow remains unclear. Therefore, this work conducted experimental analysis to study the viscosity effect on the foamy oil and oil recovery f
Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods
MOLECULES
Publisher name
MDPIJCR Category | Category Rank | Category Quartile |
---|---|---|
BIOCHEMISTRY & MOLECULAR BIOLOGY in SCIE edition | 88/313 | Q2 |
CHEMISTRY, MULTIDISCIPLINARY in SCIE edition | 76/230 | Q2 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
BIOCHEMISTRY & MOLECULAR BIOLOGY in SCIE edition | 145/313 | Q2 |
CHEMISTRY, MULTIDISCIPLINARY in SCIE edition | 86/231 | Q2 |
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The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exe
Discriminant analysis of 5 kinds of vegetable oils by Fourier transform infrared spectroscopy
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
Publisher name
SCIENCE PRESSJCR Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, ANALYTICAL in SCIE edition | 86/106 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, ANALYTICAL in SCIE edition | 92/106 | Q4 |
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The discrimi\nation of different vegetable oils using Fourier transform infrared spectroscopy (FTIR) was studied. Peanut oil, soybean oil, sesame oil, cottonseed oil and rice bran oil were selected as the samples. The spectra of' these oils were prelreated, the feature information of the spectra were extracted. The figure of the Iwo dimension using origin 6. 0 software was drawn with the intens
New Insights Into Nutritional Oils
FOOD TECHNOLOGY
Publisher name
INST FOOD TECHNOLOGISTSJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 172/173 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 173/173 | Q4 |
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Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying
JOURNAL OF OLEO SCIENCE
Publisher name
JAPAN OIL CHEMISTS SOCJCR Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 48/74 | Q3 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 126/173 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 51/74 | Q3 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 133/173 | Q4 |
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The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil. a*-Value of the fried oil containing extract highly significant decreased. Increase in the value of b* of 1. and 2.
Life cycle assessment of five vegetable oils
JOURNAL OF CLEANER PRODUCTION
Publisher name
ELSEVIER SCI LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, ENVIRONMENTAL in SCIE edition | 9/81 | Q1 |
ENVIRONMENTAL SCIENCES in SCIE edition | 24/358 | Q1 |
GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY in SCIE edition | 13/91 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, ENVIRONMENTAL in SCIE edition | 7/81 | Q1 |
ENVIRONMENTAL SCIENCES in SCIE edition | 34/359 | Q1 |
GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY in SCIE edition | 14/91 | Q1 |
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The purpose of this study is to evaluate and compare the environmental performance of five different vegetable oils, including the relevant market responses induced by the oils' by-products. The oils under study are palm oil, soybean oil, rapeseed oil, sunflower oil and peanut oil. These oils are to a large extent substitutable and they are among the largest oils in terms of global production.
The development and application of novel vegetable oils tailor-made for specific human dietary needs
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Publisher name
WILEYJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 117/173 | Q3 |
NUTRITION & DIETETICS in SCIE edition | 84/114 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 116/173 | Q3 |
NUTRITION & DIETETICS in SCIE edition | 78/114 | Q3 |
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Conventional edible oils, such as sunflower, safflower, soya bean, rapeseed (canola) oils, were modified to obtain high-oleic, low-linoleic or even low-linolenic oils. The aim was to develop salad, cooking and frying oils, that are very stable against lipid peroxidation. They are also suitable for margarine blends, as additives to cheeses and sausages, or even as feed components. Oils containin
Changes in Stability of the Heavy Crude Oil from the Usinskoye Oil Field in the Course of Development of the Deposit by Methods for Enhancing Oil Recovery
It is found out that the treatment of reservoir oil with gel-forming and oil-displacing compositions results in changes in aggregative stability of produced oil. The results of the study of oil samples from the Usinskoye oil field show that the highest increase in oil stability is exhibited by samples after their treatment with an oil-displacing composition based on surfactants.
Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils
FOOD CHEMISTRY
Publisher name
ELSEVIER SCI LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 5/74 | Q1 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 8/173 | Q1 |
NUTRITION & DIETETICS in SCIE edition | 4/114 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 5/74 | Q1 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 7/173 | Q1 |
NUTRITION & DIETETICS in SCIE edition | 2/114 | Q1 |
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The effect of four frying processes (vegetable salad, stir frying, pan frying, and deep frying) on fatty acid composition of ten vegetable oils (peanut oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, rice bran oil, olive oil, sesame oil, linseed oil, and peony seed oil) was investigated using GC-MS. The result showed that trans-fatty acid (TFA) was produced during all processes. R
Antimicrobial activity of commercially available essential oils against Streptococcus mutans.
INTRODUCTION: Many essential oils have been advocated for use in complementary medicine for bacterial and fungal infections. However, few of the many claims of therapeutic efficacy have been validated adequately by either in vitro testing or in vivo clinical trials.
OBJECTIVE: To study the antibacterial activity of nine commercially available essential oils against Streptococcus mutans in
Ultrasonic attenuation of edible oils
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Publisher name
WILEYJCR Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 42/74 | Q3 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 113/173 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 50/74 | Q3 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 128/173 | Q3 |
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The frequency dependence (1-60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25 degrees C. The attenuation coefficient of all the oils could be described by the relation: alpha similar to Af(n) (with A between 6 and 40 x 10(-12), and n between 1.74 and 1.86).
Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils
FOODS
Publisher name
MDPIJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 38/173 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 40/173 | Q1 |
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Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 degrees C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 degrees C (60 s), and the effect of the oils' quality on the oil penetration of fried BBFNs were investigated
Innovative technologies to enhance oil recovery
The processes for extracting and refining edible oils are well-established in industry at different scales. However, these processing lines encounter inefficiencies and oil losses when recovering crude or refined oil. Palm oil and olive oil extraction methods are used mainly as a combination of physical, thermal, and centrifugal methods to recover crude oil, which results in oil losses in the o
Variation of stretching tension and breaking tendency of floating fresh South Louisiana crude oil with slick thickness
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
Publisher name
ELSEVIER SCI LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, CHEMICAL in SCIE edition | 18/170 | Q1 |
ENGINEERING, ENVIRONMENTAL in SCIE edition | 11/81 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, CHEMICAL in SCIE edition | 30/171 | Q1 |
ENGINEERING, ENVIRONMENTAL in SCIE edition | 20/81 | Q1 |
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Floating crude oil patches can separate from the main oil slicks depending on oil characteristics and sea conditions. The breaking tendency of smaller oil patches from the fresh crude oil slicks vary depending on oil type and thickness of the oil slick. Some oil slicks have high breaking tensions that can support significant weight. We investigated the breaking tension of fresh crude oil (South
Characteristics of oil production in Libya with special emphasis on the Amal oil field
Libya's proven reserves of crude oil are eighth largest in the world. Libyan oil belongs to the type of light oil with low sulfur content, that represents high-quality oil and enables less expensive production and processing in comparison to the other types of crude oils. For that reason nowadays many international companies are interested in Lybian oil exploitation. This paper presents the gen
The global oil supply chain: The essential role of non-oil product as revealed by a comparison between physical and virtual oil trade patterns
RESOURCES CONSERVATION AND RECYCLING
Publisher name
ELSEVIERJCR Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, ENVIRONMENTAL in SCIE edition | 6/81 | Q1 |
ENVIRONMENTAL SCIENCES in SCIE edition | 15/358 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, ENVIRONMENTAL in SCIE edition | 5/81 | Q1 |
ENVIRONMENTAL SCIENCES in SCIE edition | 27/359 | Q1 |
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Holistic evolution of the global oil supply chain is revealed from both physical and virtual oil use perspectives in parallel, distinctively based on inter-regional physical oil trade by oil products and virtual oil trade embodied in both oil and non-oil products during 2000-2015. Due to strengthening oil resource relocation along the complex supply chain from oil-rich regions to oil-scarce reg
The Importance of the Global Oils and Fats Supply and the Role that Palm Oil Plays in Meeting the Demand for Oils and Fats Worldwide
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
Publisher name
ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
NUTRITION & DIETETICS in SCIE edition | 44/114 | Q2 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
NUTRITION & DIETETICS in SCIE edition | 58/114 | Q3 |
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This article highlights the importance of the role that palm oil plays in meeting the demand for oils and fats worldwide for food. On top of this food demand, the demand for vegetable oils for biofuels, which now absorb over 10% of world oil and fat supplies, has rapidly increased.
LC-MS Metabolomic Profiling of Five Types of Unrefined, Cold-Pressed Seed Oils to Identify Markers to Determine Oil Authenticity and to Test for Oil Adulteration
MOLECULES
Publisher name
MDPIJCR Category | Category Rank | Category Quartile |
---|---|---|
BIOCHEMISTRY & MOLECULAR BIOLOGY in SCIE edition | 88/313 | Q2 |
CHEMISTRY, MULTIDISCIPLINARY in SCIE edition | 76/230 | Q2 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
BIOCHEMISTRY & MOLECULAR BIOLOGY in SCIE edition | 145/313 | Q2 |
CHEMISTRY, MULTIDISCIPLINARY in SCIE edition | 86/231 | Q2 |
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The authenticity of food products marketed as health-promoting foods-especially unrefined, cold-pressed seed oils-should be controlled to ensure their quality and safeguard consumers and patients. Metabolomic profiling using liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (LC-QTOF) was employed to identify authenticity markers for five types of unrefined, cold-press
Influence of refining stages on the physicochemical properties and phytochemicals of canola oil
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Publisher name
WILEY-HINDAWIJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 111/173 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 106/173 | Q3 |
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Free fatty acidity and peroxide numbers of canola oil varied between 0.060% (deodorized oil) and 1.090% (crude oil) to 0.15 meqO(2)/kg (deodorized oil) and 3.00 meqO(2)/kg (crude oil), respectively. Also, viscosity of oil samples varied between 69.85 mPa (crude oil) and 82.25 mPa (bleached oil). Oleic and linoleic acid contents of canola oils obtained from each refining step were determined bet
Migrated phthalate levels into edible oils
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
Publisher name
TAYLOR & FRANCIS LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 32/74 | Q2 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 93/173 | Q3 |
TOXICOLOGY in SCIE edition | 65/106 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 28/74 | Q2 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 87/173 | Q3 |
TOXICOLOGY in SCIE edition | 71/106 | Q3 |
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The determination of phthalates in edible oils (virgin olive oil, olive oil, canola oil, hazelnut oil, sunflower oil, corn oil) sold in Turkish markets was carried out using gas chromatography-mass spectrometry. Mean phthalate concentrations were between 0.102 and 3.863mgL(-1) in virgin olive oil; 0.172 and 6.486mgL(-1) in olive oil; 0.501 and 3.651mgL(-1) in hazelnut oil; 0.457 and 3.415mgL(-1
Effects of Seven Dietary Oils on Blood Serum Lipid Patterns in Rats
The objective of this study was to examine the effects of seven dietary oils on the serum lipid patterns of rats. Seventy weanling Wistar Kyoto rats were equally divided into seven groups. Walnut oil (rich in PUFA), wheat germ oil (rich in PUFA), corn oil (rich in PUFA), canola oil (rich in monounsaturated fatty acids), fish oil (rich in PUFA), primrose oil (rich in PUFA), and palm oil (rich in
The Effect of Oil Viscosity, Permeability, and Residual Oil Saturation on the Performance of Alkaline Flooding in the Recovery of Heavy Oil
ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS
Publisher name
TAYLOR & FRANCIS INCJCR Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 122/170 | Q3 |
ENGINEERING, CHEMICAL in SCIE edition | 94/170 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 120/173 | Q3 |
ENGINEERING, CHEMICAL in SCIE edition | 89/171 | Q3 |
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This article examines the effect of oil viscosity, permeability, and residual oil saturation on the performance of alkaline flooding to enhance heavy oil recovery. The results show that the in situ generated water-in-oil emulsion during alkaline flooding can effectively improve sweep efficiency and, consequently, improve heavy oil recovery. The tertiary oil recovery can reach over 20% of the in
FLUORESCENCE FROM OIL COLORS, LINSEED OIL AND POPPY OIL UNDER N-2 LASER EXCITATION
JAPANESE JOURNAL OF APPLIED PHYSICS
Publisher name
IOP Publishing LtdJCR Category | Category Rank | Category Quartile |
---|---|---|
PHYSICS, APPLIED in SCIE edition | 134/179 | Q3 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
PHYSICS, APPLIED in SCIE edition | 140/179 | Q4 |
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Oxidative stability and shelf-life evaluation of selected culinary oils
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Publisher name
TAYLOR & FRANCIS LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 60/173 | Q2 |
NUTRITION & DIETETICS in SCIE edition | 40/114 | Q2 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 61/173 | Q2 |
NUTRITION & DIETETICS in SCIE edition | 51/114 | Q2 |
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Four out of eight 'healthier' oils* namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction peri
Essential Oils, Part V: Peppermint Oil, Lavender Oil, and Lemongrass Oil
DERMATITIS
Publisher name
MARY ANN LIEBERT, INCJCR Category | Category Rank | Category Quartile |
---|---|---|
DERMATOLOGY in SCIE edition | 13/94 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
DERMATOLOGY in SCIE edition | 8/94 | Q1 |
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Some aspects of peppermint oil, lavender oil, and lemongrass oil are discussed including their botanical origin, uses of the plants and the oils, chemical composition, contact allergy to and allergic contact dermatitis from these essential oils, and causative allergenic ingredients.
The Influence of Paraffinic Base Oil on Low-temperature Viscosity of Naphthenic Base Oil
CHINA PETROLEUM PROCESSING & PETROCHEMICAL TECHNOLOGY
Publisher name
CHINA PETROLEUM PROCESSING & PETROCHEMICAL TECHNOLOGY PRESSJCR Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 159/170 | Q4 |
ENGINEERING, CHEMICAL in SCIE edition | 150/170 | Q4 |
ENGINEERING, PETROLEUM in SCIE edition | 18/23 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 162/173 | Q4 |
ENGINEERING, CHEMICAL in SCIE edition | 148/171 | Q4 |
ENGINEERING, PETROLEUM in SCIE edition | 23/25 | Q4 |
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Low-temperature viscosity of lube oils mixed with paraffinic base oil and naphthenic base oil at different mass ratios has been tested by experiments. The influence of paraffinic base oil on the performance of naphthenic base oil was investigated by studying the low-temperature viscosity of tested oils. The viscosity of lube oils increased with an increasing content of high-viscosity paraffinic
Compatibility and rheology of bio-oil blends with light and heavy crude oils
FUEL
Publisher name
ELSEVIER SCI LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 46/170 | Q2 |
ENGINEERING, CHEMICAL in SCIE edition | 23/170 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 50/173 | Q2 |
ENGINEERING, CHEMICAL in SCIE edition | 21/171 | Q1 |
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The morphological features, thermophysical properties, and rheology of bio-oil in comparison with light and heavy crude oils have been studied and analyzed. It has been demonstrated that bio-oil is a water-in-oil emulsion, light crude oil is a suspension of paraffin waxes in oil medium, and heavy crude oil is a homogeneous liquid. All oil samples have low-temperature phase transitions, which ar
Industrial lubricants
JOURNAL OF JAPANESE SOCIETY OF TRIBOLOGISTS
Publisher name
JAPAN SOC TRIBOLOGISTSJCR Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, MECHANICAL in SCIE edition | 121/122 | Q4 |
JCI Category | Category Quartile |
---|---|
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Raman Spectroscopy Study of Ganoderma Spore Oil
SPECTROSCOPY AND SPECTRAL ANALYSIS
Publisher name
OFFICE SPECTROSCOPY & SPECTRAL ANALYSISJCR Category | Category Rank | Category Quartile |
---|---|---|
SPECTROSCOPY in SCIE edition | 40/44 | Q4 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
SPECTROSCOPY in SCIE edition | 40/44 | Q4 |
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Raman spectroscopy has been applied for rapid analysis of ganoderma spore oil. It is found that the Raman spectrum of ganoderma spore oil has a weak and broad characteristic phonon mode at 1 563 cm(-1), which is not observed in olive oil, sunflower seed oil, and cod-liver oil. In addition, the relative intensity ratio of the two phonon modes at 1 445 and 1 660 cm(-1) in ganoderma spore oil is v
Toluene diisocyanate based phase-selective supramolecular oil gelator for effective removal of oil spills from polluted water
CHEMOSPHERE
Publisher name
PERGAMON-ELSEVIER SCIENCE LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
ENVIRONMENTAL SCIENCES in SCIE edition | 32/358 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENVIRONMENTAL SCIENCES in SCIE edition | 30/359 | Q1 |
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Due to tremendous resource wastes and great harm to ecological environment caused by the accidental oil spills, an alkyl bicarbamate supramolecular oil gelator was synthesized and applied to selectively gelate oils from oil/water mixtures. Interestingly, the oil gelator could be self-assembled in a series of organic solvents, i.e., edible oils and fuel oils to form 3D networks and then turned i
High Pressure Rheology of Environmentally Friendly Vegetable Oils
TRIBOLOGY LETTERS
Publisher name
SPRINGER/PLENUM PUBLISHERSJCR Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, CHEMICAL in SCIE edition | 77/170 | Q2 |
ENGINEERING, MECHANICAL in SCIE edition | 53/180 | Q2 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
ENGINEERING, CHEMICAL in SCIE edition | 56/171 | Q2 |
ENGINEERING, MECHANICAL in SCIE edition | 66/180 | Q2 |
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Environment-friendly lubricant is the key demand in twenty-first century for the issue of global climate change. Vegetable oils as base oil for lubricants and biodiesel fuel are environmentally preferable to petroleum. They are usually excellent boundary lubricants, but their high-pressure behavior is not investigated yet properly. In this research, first solidification characteristics of rapes
Process optimization for extraction of carotenoids from shrimp waste with vegetable oils
BIORESOURCE TECHNOLOGY
Publisher name
ELSEVIER SCI LTDJCR Category | Category Rank | Category Quartile |
---|---|---|
AGRICULTURAL ENGINEERING in SCIE edition | 1/20 | Q1 |
BIOTECHNOLOGY & APPLIED MICROBIOLOGY in SCIE edition | 10/174 | Q1 |
ENERGY & FUELS in SCIE edition | 21/170 | Q1 |
JCI Category | Category Rank | Category Quartile |
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AGRICULTURAL ENGINEERING in SCIE edition | 1/20 | Q1 |
BIOTECHNOLOGY & APPLIED MICROBIOLOGY in SCIE edition | 10/174 | Q1 |
ENERGY & FUELS in SCIE edition | 15/173 | Q1 |
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Shrimp waste is an important source of natural carotenoid. Studies were carried out to determine the extraction yield of shrimp waste carotenoids in different vegetable oils. Highest yield was obtained by extraction using refined sunflower oil compared to groundnut oil, gingelly oil, mustard oil, soy oil, coconut oil and rice bran oil. The extraction yield of carotenoids in sunflower oil was si
Palm-oil carotenoids; examination of sese palm oils.
BIOCHEMICAL JOURNAL
Publisher name
PORTLAND PRESS LTDJCR Category | Category Rank | Category Quartile |
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BIOCHEMISTRY & MOLECULAR BIOLOGY in SCIE edition | 82/313 | Q2 |
JCI Category | Category Rank | Category Quartile |
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BIOCHEMISTRY & MOLECULAR BIOLOGY in SCIE edition | 158/313 | Q3 |
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Analysis of Fatty Acid Esters of Hydroxyl Fatty Acid in Nut Oils and Other Plant Oils
JOURNAL OF OLEO SCIENCE
Publisher name
JAPAN OIL CHEMISTS SOCJCR Category | Category Rank | Category Quartile |
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CHEMISTRY, APPLIED in SCIE edition | 48/74 | Q3 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 126/173 | Q3 |
JCI Category | Category Rank | Category Quartile |
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CHEMISTRY, APPLIED in SCIE edition | 51/74 | Q3 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 133/173 | Q4 |
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Oils and lipids are common food components and efficient sources of energy. Both the quantity and the quality of oils and lipids are important with regard to health and disease. Fatty acid ester of hydroxy fatty acid (FAHFA) is a novel lipid class that was discovered as an endogenous lipid; FAHFAs have shown anti-diabetic effects in a mammalian system. We analyzed the overall FAHFA composition
Oxidative stability of soybean and sesame oil mixture during frying of flour dough
JOURNAL OF FOOD SCIENCE
Publisher name
WILEYJCR Category | Category Rank | Category Quartile |
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FOOD SCIENCE & TECHNOLOGY in SCIE edition | 68/173 | Q2 |
JCI Category | Category Rank | Category Quartile |
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FOOD SCIENCE & TECHNOLOGY in SCIE edition | 60/173 | Q2 |
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Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 degreesC were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p-anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also de
Poly(ε-caprolactone) microfiber meshes for repeated oil retrieval
ENVIRONMENTAL SCIENCE-WATER RESEARCH & TECHNOLOGY
Publisher name
ROYAL SOC CHEMISTRYJCR Category | Category Rank | Category Quartile |
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ENGINEERING, ENVIRONMENTAL in SCIE edition | 44/81 | Q3 |
ENVIRONMENTAL SCIENCES in SCIE edition | 146/358 | Q2 |
WATER RESOURCES in SCIE edition | 32/127 | Q2 |
JCI Category | Category Rank | Category Quartile |
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ENGINEERING, ENVIRONMENTAL in SCIE edition | 37/81 | Q2 |
ENVIRONMENTAL SCIENCES in SCIE edition | 161/359 | Q2 |
WATER RESOURCES in SCIE edition | 47/127 | Q2 |
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Electrospun non-woven poly(epsilon-caprolactone) (PCL) microfiber meshes are described as biodegradable, mechanically robust, and reusable polymeric oil sorbents capable of selectively retrieving oil from simulated oil spills in both fresh and seawater scenarios. Hydrophobic PCL meshes have >99.5% (oil over water) oil selectivity and oil absorption capacities of similar to 10 grams of oil per g
Characteristics and mutagenicity of fumes obtained from commercial edible oils
JOURNAL OF FOOD AND DRUG ANALYSIS
Publisher name
DIGITAL COMMONS BEPRESSJCR Category | Category Rank | Category Quartile |
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FOOD SCIENCE & TECHNOLOGY in SCIE edition | 85/173 | Q2 |
PHARMACOLOGY & PHARMACY in SCIE edition | 173/354 | Q2 |
JCI Category | Category Rank | Category Quartile |
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FOOD SCIENCE & TECHNOLOGY in SCIE edition | 81/173 | Q2 |
PHARMACOLOGY & PHARMACY in SCIE edition | 192/354 | Q3 |
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Seven commercial edible oils including soybean oil, corn germ oil, sunflower oil, peanut oil, blend peanut oil, calola oil and lard were investigated for their physical and chemical properties as well as for the mutagenicity of oil fumes by applying the Ames test. The smoking points of those oils were 118, 119, 95, 98, 107, 138 and 137 degrees C, respectively. Lard had the best oxidative stabil
Experimental investigation of foam performance in the presence of crude oil
JOURNAL OF SURFACTANTS AND DETERGENTS
Publisher name
WILEYJCR Category | Category Rank | Category Quartile |
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CHEMISTRY, APPLIED in SCIE edition | 48/74 | Q3 |
CHEMISTRY, PHYSICAL in SCIE edition | 154/178 | Q4 |
ENGINEERING, CHEMICAL in SCIE edition | 113/170 | Q3 |
JCI Category | Category Rank | Category Quartile |
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CHEMISTRY, APPLIED in SCIE edition | 59/74 | Q4 |
CHEMISTRY, PHYSICAL in SCIE edition | 164/178 | Q4 |
ENGINEERING, CHEMICAL in SCIE edition | 128/171 | Q3 |
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The foam performance in the presence of oil plays an important role in foam application in enhancing oil recovery. The present study systematically investigated the effect of oil type, oil content, surfactant type, surfactant concentration, alkane chain length, salinity, and polymer concentration on foam performance in both the absence and presence of oil. The results showed that oil viscosity
Synergistic effect of sunflower oil and soybean oil as alternative processing oil in the development of greener tyre tread compound
JOURNAL OF RUBBER RESEARCH
Publisher name
SPRINGER SINGAPORE PTE LTDJCR Category | Category Rank | Category Quartile |
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POLYMER SCIENCE in SCIE edition | 80/94 | Q4 |
JCI Category | Category Rank | Category Quartile |
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POLYMER SCIENCE in SCIE edition | 80/94 | Q4 |
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Bio-based oil is an evolving oil with the potential to replace mineral oil from petroleum as a plasticiser in elastomers. Mineral oil has been described as environmentally harmful and derived from a non-renewable resource. Hence, this study investigates the potential of sunflower oil and soybean oil as bio-based processing oils in producing greener tyre treads. The ternary rubber blends with al
Crystallization kinetics of safflower and olive oils during low-temperature storage
GRASAS Y ACEITES
Publisher name
CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSICJCR Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, APPLIED in SCIE edition | 58/74 | Q4 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 144/173 | Q4 |
JCI Category | Category Rank | Category Quartile |
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CHEMISTRY, APPLIED in SCIE edition | 57/74 | Q4 |
FOOD SCIENCE & TECHNOLOGY in SCIE edition | 142/173 | Q4 |
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The crystallization behaviors of safflower and olive oils were investigated according to changes in volume and transmitted light intensity during isothermal storage at low temperature. The changes between the oils were significantly different even though their fatty acid compositions were similar, with oleic acid accounting for more than 75% (w/w) of the total oil. It was expected that minor co
The effect of vegetable oils (corn oil, cottonseed oil and olive oil) on acid-pepsin secretion in dogs with vagally-innervated pouches.
Rubber process oils
JOURNAL OF JAPANESE SOCIETY OF TRIBOLOGISTS
Publisher name
JAPAN SOC TRIBOLOGISTSJCR Category | Category Rank | Category Quartile |
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ENGINEERING, MECHANICAL in SCIE edition | 121/122 | Q4 |
JCI Category | Category Quartile |
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Advanced Sorbents for Oil-Spill Cleanup: Recent Advances and Future Perspectives
ADVANCED MATERIALS
Publisher name
WILEY-V C H VERLAG GMBHJCR Category | Category Rank | Category Quartile |
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CHEMISTRY, MULTIDISCIPLINARY in SCIE edition | 5/230 | Q1 |
CHEMISTRY, PHYSICAL in SCIE edition | 4/178 | Q1 |
MATERIALS SCIENCE, MULTIDISCIPLINARY in SCIE edition | 11/438 | Q1 |
NANOSCIENCE & NANOTECHNOLOGY in SCIE edition | 4/140 | Q1 |
PHYSICS, APPLIED in SCIE edition | 6/179 | Q1 |
PHYSICS, CONDENSED MATTER in SCIE edition | 3/79 | Q1 |
JCI Category | Category Rank | Category Quartile |
---|---|---|
CHEMISTRY, MULTIDISCIPLINARY in SCIE edition | 3/231 | Q1 |
CHEMISTRY, PHYSICAL in SCIE edition | 4/178 | Q1 |
MATERIALS SCIENCE, MULTIDISCIPLINARY in SCIE edition | 9/438 | Q1 |
NANOSCIENCE & NANOTECHNOLOGY in SCIE edition | 4/140 | Q1 |
PHYSICS, APPLIED in SCIE edition | 4/179 | Q1 |
PHYSICS, CONDENSED MATTER in SCIE edition | 2/79 | Q1 |
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Oil sorbents play a very important part in the remediation processes of oil spills. To enhance the oil-sorption properties and simplify the oil-recovery process, various advanced oil sorbents and oil-collecting devices based on them have been proposed recently. Here, we firstly discuss the design considerations for the fabrication of oil sorbents and describe recently developed oil sorbents bas
Direct use of sunflower oil as a heating oil
ENERGY SOURCES
Publisher name
TAYLOR & FRANCIS INCJCR Category | Category Rank | Category Quartile |
---|---|---|
ENERGY & FUELS in SCIE edition | 38/64 | Q3 |
ENGINEERING, CHEMICAL in SCIE edition | 71/114 | Q3 |
JCI Category | Category Quartile |
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Vegetable oils in particular have exceptional importance since they can be used as a fuel oil (heating oil type) alternative. In this research evaluation, the possibilities of sunflower oil as a heating oil candidate have been investigated. The fuel oil property tests of sunflower oil were performed according to standard methods. An overall evaluation of data indicates that sunflower oil can be