Topic · Organic Chemistry
Edible Oils Quality and Analysis
Edible Oils Quality and Analysis is a research topic within Organic Chemistry. Science Explorer counts 16k research works in it since 1950. 10.3% of them reached the world's top 10% most cited for their field and year.
This cluster of papers focuses on the chemistry, health effects, antioxidant activity, and extraction methods related to olive oil. It covers topics such as the role of phenolic compounds, fatty acids, and polyphenols in olive oil, as well as its oxidative stability and potential health benefits. Additionally, it explores waste management strategies in the olive oil production process.
- Olive Oil
- Antioxidant Activity
- Phenolic Compounds
- Health Effects
- Oxidative Stability
- Fatty Acids
- Polyphenols
- Extraction Methods
- Biological Activities
- Waste Management
- Research works
- 16k fractional, since 1950
- In the world top 10%
- 1.6k per year above
- Top-10% rate
- 10.3% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +13% the tick is no change
- Largest producer
China
30% of the 10 largest, 2022-now
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