Published quarterly, the compliance of its contents with scientific standards is guaranteed by an international Committee of referees.
The journal publishes original and experimental works by Italian and foreign authors concerning chemistry, biochemistry, analytics and technology in the sectors of fatty substances and their derivatives, surfactants, detergents, cosmetics, mineral oils. Announcements of meetings and conferences, book reviews and other information concerning these sectors are also provided in the "News" section of the magazine.
The primary target of the journal consists of Italian and foreign specialists and scholars who are concerned with oil and food production or work in chemical industries, laboratories of public organizations, research institutes and universities.
The authors of the works appearing in the journal are authorized to publish the abstracts, as well as the complete version of their work, in pdf format, on their ResearchGate page, thus increasing the dissemination and visibility of the results of their scientific research.
We inform you that, in accordance with our company policy which pays particular attention to environmental sustainability, starting from Volume 97 (2020) RISG-Rivista Italiana delle Sostanze Grasse, a quarterly publication of the Oils and Fats Unit of Innovhub SSI, WILL NO LONGER BE AVAILABLE IN PAPER FORMAT / ON SUBSCRIPTION. All papers will be published open access on this website.
Latest issue: 4/2024
Articles:
Supercritical extraction from Rosa canina L. fruits: fatty acids composition and biological activities
Antonella Ibba, Antonella Rosa, Antonella Fais , Benedetta Era, Silvia Porcedda, Alessandra Piras
Genus Prangos (Apiaceae): A Systematic Review on Essential Oils Composition and Biological Activities
Abubakar Siddiq Salihu, Wan Mohd Nuzul Hakimi Wan Salleh, Nurul Syafiqah Rezali
SHORT-NOTE - Lipid contents and fatty acid compositions of some soybean varieties and lines
Meliha Feryal Sarikaya, Muhammed Tatar, Ilker Yuce, Kagan Kokten, Pinar Cubukcu, Celile Aylin Oluk, Tolga Karakoy
Fatty acid profile in mice is modified by Silybum marianum oil supplementation in butter
Raja Chaaba, Amel Nakbi, Hanen Jrah, Zahra Amri, Sonia Hammami,Mohamed Hammami, Sounira Mehri
Improving efficiency and sustainability with a new smart device for the olive oil chain
Marco Menegon, Valentina Giovenzana, Andrea Casson, Alessia Pampuri, Alessio Tugnolo, Roberto Beghi, Riccardo Guidetti
The evolution of analytical methods of fats and oils: the role of “La Rivista Italiana delle Sostanze Grasse”
Lanfranco Conte
Applicazioni della spettrofotometria nell’analisi dell’olio d’oliva
Un articolo di A. Montefredine e L. Laporta commentato da Paolo Bondioli e Lanfranco Conte
News: Events
Enterprise Europe Network: Partner Research
Some of Innovhub SSI activities and services
From OCL