Grasas y Aceites


Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.

Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.

Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality

Grasas y Aceites provides unrestricted, free access to all contents of this online edition.

Grasas y Aceites is covered by the Web of Science (Thomson-ISI) SCI, SCOPUS, REDIB and DOAJ.

Impact Factor 2014 (2 years): 0.882
Impact Factor 2014 (5 years): 1.074
Rank: 49/70 (Q3, Chemistry, Applied)
Rank: 79/123 (Q3, Food Science)
Source: ©Thomson Reuters, Journal Citation Reports®

Eigenfactor / Percentile 2014: 0.00101 / 31
Article influence/ Percentile 2014: 0.236 / 24
Eigenfactor Category: Environmental Chemistry and Microbiology
Source: ©University of Washington eigenFACTOR®

SJR 2014: 0.466
Rank: 82/241 (Q2, Food Science)
Rank: 94/166 (Q3, Organic Chemistry)
Source: ©Scimago Research Group, Data Source: Scopus®
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