Leaderboards/Edible Oils Quality and Analysis

Edible Oils Quality and Analysis

Last updated July 7, 2026

Rising Stars

New and hot

Rising Stars Researchers

1
Lirong Xu
Qingdao University
2
Sandra Grebenteuch
Institute for Animal Reproduction
3
Paola Foti
Research Centre for Cereal and Industrial Crops
4
Shaziya Manzoor
University of Kashmir
5
Junhua He
South China Agricultural University
6
Magdalena Cifuentes-Cabezas
Universitat de Girona
7
Paulina Tapia-Quirós
Universitat de Barcelona
8
Safaa Khattabi Rifi
Université Hassan II Mohammedia
9
Manuela Machado
Universidade Católica Portuguesa
10
Tafadzwa Kaseke
University of Johannesburg

Rising Stars Papers

1
Byproducts as a Sustainable Source of Cosmetic Ingredients
Applied Sciences|2024
18 cit.
2
Elucidating the Microencapsulation of Bioactives from Pomegranate Fruit Waste for Enhanced Stability, Controlled Release, Biological Activity, and Application
Food and Bioprocess Technology|2024
13 cit.
3
Hydrogeochemical assessment and spatial analysis of groundwater quality parameters in North West of Morocco
Journal of the Saudi Society of Agricultural Sciences|2024
11 cit.
4
Precision Fermentation as a Tool for Sustainable Cosmetic Ingredient Production
Applied Sciences|2025
10 cit.
5
Ultrafiltration of anaerobically digested sludge centrate as key process for a further nitrogen recovery process
Environmental Technology & Innovation|2024
9 cit.
6
From Waste to Resource: Exploring Green Approaches for Phenolics Recovery from Olive Leaves
Antioxidants|2025
9 cit.
7
Polypropylene micro- and nanoplastics affect the digestion of cow's milk proteins in infant model of gastric digestion
Environmental Pollution|2025
7 cit.
8
Enhancing Medium-Chain Fatty Acid Delivery Through Bigel Technology
Gels|2024
6 cit.
9
Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying process
Food Chemistry Advances|2024
6 cit.
10
Exploring the effect of frying process on the optimum flavor range of French Fries by monitoring changes in total polar compounds
Food Research International|2025
5 cit.

Emerging Leaders

Gaining momentum

Emerging Leaders Researchers

1
Rashid Ahmad
University of Agriculture Faisalabad
2
Ioannis M. Galanakis
Unknown
3
Fareed Ullah
University of Agriculture Faisalabad
4
Mihaela Oana Romanitan
Stockholm South General Hospital
5
Mohammadali Torbati
Tabriz University of Medical Sciences
6
Vassilios Raikos
University of Patras
7
Virendra Kumar Saharan
Malaviya National Institute of Technology Jaipur
8
Anna Vallverdú‐Queralt
Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition
9
Mahboobe Sarabi‐Jamab
Institute of Food Science and Technology
10
Tyler Alioto
Wellcome Sanger Institute

Emerging Leaders Papers

1
Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry
Trends in Food Science & Technology|2022
76 cit.
2
Nutritional Aspects of Vegetable Oils: Refined or Unrefined?
European Journal of Lipid Science and Technology|2022
21 cit.
3
A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: A cross sectional analysis
Nutrition and Health|2022
19 cit.
4
Nutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity
Crops|2022
19 cit.
5
Enhanced photocatalytic degradation of reactive blue 21 dye and textile dyeing effluent by synthesized SmFeO3-rGO photocatalyst in combination with ultrasonication: Characterization and performance evaluation
Journal of Water Process Engineering|2023
19 cit.
6
Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp
Food Chemistry|2024
18 cit.
7
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors
Food Chemistry|2023
16 cit.
8
High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
Food Chemistry|2023
15 cit.
9
Kinetic and thermodynamic aspects on the interaction of serum albumin with sodium hydrosulfite: Spectroscopic and molecular docking methods
Journal of Photochemistry and Photobiology A Chemistry|2023
14 cit.
10
Mechanistic and kinetic aspects of Natamycin interaction with serum albumin using spectroscopic and molecular docking methods
Arabian Journal of Chemistry|2023
12 cit.

Current Senior Leaders

Established & currently active

Current Senior Leaders Researchers

1
Eric A. Decker
University of Massachusetts Boston
2
Sami Sayadi
Qatar University
3
María‐José Motilva
Instituto de Ciencias de la Vid y del Vino
4
António Garrido
Instituto de la Grasa
5
Antonio Segura‐Carretero
Universidad de Granada
6
David Julian McClements
University of Massachusetts Amherst
7
Giuseppe Fregapane
University of Castilla-La Mancha
8
Xingguo Wang
Luohe Medical College
9
Fereidoon Shahidi
Memorial University of Newfoundland
10
Farid Chemat
Université d'Avignon et des Pays de Vaucluse

Current Senior Leaders Papers

1
Food applications of chitin and chitosans
Trends in Food Science & Technology|1999
1.8k cit.
2
Green Extraction of Natural Products: Concept and Principles
International Journal of Molecular Sciences|2012
1.8k cit.
3
Nanoemulsions versus microemulsions: terminology, differences, and similarities
Soft Matter|2011
1.7k cit.
4
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
Journal of AOAC International|1994
1.5k cit.
5
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Journal of Food Science|2000
1.3k cit.
6
Measurement of antioxidant activity
Journal of Functional Foods|2015
1.3k cit.
7
Extraction and analysis of phenolics in food
Journal of Chromatography A|2004
1.3k cit.
8
Extraction and analysis of phenolics in food
Journal of Chromatography A|2004
1.3k cit.
9
Role of ferritin as a lipid oxidation catalyst in muscle food
Journal of Agricultural and Food Chemistry|1990
1.2k cit.
10
Functional Materials in Food Nanotechnology
Journal of Food Science|2006
1.1k cit.

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