Open Access
Effects of drying methods on compositional characterization and functional characteristics of Blighia sapida aril oil
OCL, 28 (2021) 17
Published online: 03 March 2021
OCL - Oilseeds and fats, Crops and Lipids
OCL - Oilseeds and fats, Crops and Lipids is a peer-reviewed full Open-Access scientific journal devoted to fats, lipids and oil- and protein-crops. OCL publishes high-standard articles and has a strict peer-review policy. Indeed, 34.1% of submitted articles are rejected from the first evaluation and 11.4 % after an unsatisfactory revision. See Aims and scope
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Open AccessReview
About solvents used in the preparation of oils for cosmetic products complying with the Cosmos standard
OCL, 28 (2021) 16Published online: 03 March 2021 -
Open Access
Analysis of EU legume value chains from the H2020 LegValue project: What insights for organic value chains?
OCL, 28 (2021) 15Published online: 03 March 2021 -
Open Access
Examining the role of institutional support in enhancing smallholder oilseed producers’ adaptability to climate change in Limpopo Province, South Africa
OCL, 28 (2021) 14Published online: 19 February 2021 -
Open AccessReview
Reinventing the oilseeds processing to extract oil while preserving the protein
OCL, 28 (2021) 13Published online: 16 February 2021 -
Open Access
Proteomic data from leaves of twenty-four sunflower genotypes under water deficit
OCL, 28 (2021) 12Published online: 10 February 2021 -
Open Access
Physiochemical properties of Saudi Nigella sativa L. (‘Black cumin’) seed oil
OCL, 28 (2021) 11Published online: 10 February 2021 -
Open AccessReview
Naturalness in the production of vegetable oils and proteins
OCL, 28 (2021) 10Published online: 04 February 2021
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Open Access
Raffinage des huiles et des corps gras et élimination des contaminantsOCL, 17 2 (2010) 86-99
Published online: 15 March 2010
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| 245 |
Open Access
Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnelOCL, 19 2 (2012) 63-75
Published online: 15 March 2012
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| 191 |
Open Access
Détermination de l’acidité et de l’indice de peroxyde dans les huiles d’olive vierges et dans les huiles raffinées par spectrométrie proche infrarouge à transformée de FourierOCL, 11 1 (2004) 70-75
Published online: 15 January 2004
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| 191 |
Open Access
Stabilité des huiles alimentaires au cours de leur stockageOCL, 19 2 (2012) 125-132
Published online: 15 March 2012
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| 155 |
Open Access
Review
Tamanu oil and skin active properties: from traditional to modern cosmetic usesOCL, 25 5 (2018) D504
Published online: 11 September 2018
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