Journal of the American Oil Chemists Society

Article	Citations
Issue Information	69
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Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	33
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	30
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	29
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	23
Comparison of aliphatic polyesters prepared by acyclic diene metathesis and thiol‐ene polymerization of α,ω‐polyenes arising from oleic acid‐based 9‐decen‐1‐ol	22
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	22
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	21
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	20
Development of structured W/O emulsions with the use of only candelilla wax	17
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	16
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	16
Revisiting pure component wax esters as basis of wax‐based oleogels	15
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	15
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1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	15
Cover Image	14
Trends in oleogel research	14
Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	14
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	13
Preparation of branched‐chain fatty acids: A mini review	13
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	13
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	12

“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	12
Issue Information	11
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	11
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	11
Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	11
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	11
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	11
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	10
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	10
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	10
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	10
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	10
Issue Information	10
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	10
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	10
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	10
Issue Information	9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	9
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Optimization of emulsion properties of chickpea protein and its application in food	9
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	9
Ester formation during fatty acid methyl esters oxidation	9
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	8
Issue Information	8
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	8
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	8
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Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	8
Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a pre‐screening tool	7
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Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	7
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	7
Virtual issue commemorating the 100th anniversary of JAOCS	7
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	7
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	6
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	6
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	6
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Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	6
Advanced research on functional lipids in China	6
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	6
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet	6
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	6
Plant‐based fat substitutes with promising functional properties and health benefits	6
Issue Information	6
Cocoa butter equivalent from Kpangnan butter and Pequi oil	6
Comparison of ISO 14902:2001 with AOCS Ba 12a‐2020 for determining trypsin inhibitor activity in protein products	6
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	6

Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches	6
Abstract	6
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Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	6
Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non‐solvent method	5
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Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	5
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Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	5
Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve	5
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	5
Quality characteristics and volatile compounds of oil extracted from njangsa seed	5
New bio‐epoxy from sacha inchi oil by epoxidation reaction	5
Issue Information	5
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	5
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	5
Canola meal valorization via acid hydrolysis to generate free amino acids	5
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	5
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	5
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	5
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Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	5
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	5
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	5
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	5
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Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	5
Multi‐scale study of the structuration of candle blends with a high content of vegetable fats to replace paraffins: Effect of 12‐hydroxystearic acid content	5
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
Issue Information	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	4
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	4
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	4
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Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	4
Development of reduced saturated fat cookie fillings using multicomponent oleogels	4
Issue Information	4
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	4
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	4
Composition and process approaches that underpin the mechanical properties of oleogels	4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	4
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	4
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	4
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Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)	4
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	4
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	4
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	4
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	4
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	4
Simultaneous monitoring of epoxy value, hydroxyl value, and polymeric hydroxyl value during the ring opening of epoxidized soybean oils based on low‐field nuclear magnetic resonance coupled with chemo	4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
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Influence of different reactor types on Nannochloropsis oculata microalgae culture for lipids and fatty acid production	4
Issue Information	4
Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey	4
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	4
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	3
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	3
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	3
Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil	3
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High protein sunflower‐based edible coating to preserve roasted sunflower seeds	3
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	3
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	3
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Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	3
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Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	3
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
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Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils	3

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Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	3
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	3
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Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	3
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	3
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	3
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	3
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	3
Esters from castor oil functionalized with aromatic amines as a potential lubricant	3
Issue Information	2
On treatment options to improve the functionality of pea protein	2
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	2
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Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions	2
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	2
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Agronomic performance of high oleic, low linolenic soybean in Tennessee	2
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	2
JAOCS special issue on advancement in plant protein‐based emulsions	2
Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	2
Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	2
Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	2
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	2
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Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid	2
Editorial for the 100th anniversary of JAOCS	2
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
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Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
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Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	2
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
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Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil	2
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Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	2
Kinetics of the production of alkyl esters by transesterification of soybean oil	2
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Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil	2
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Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
Synthesis of pinolenic acid‐enriched triacylglycerol from pine nut oil via a two‐step consecutive enzyme reaction: Comparison of acyl donors	2
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	2
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Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions	2
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Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	2
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	2
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	2
Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	2
Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation	2
Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	2
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Issue Information	1
Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation	1
Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions	1
Evaluation of a high oleic soybean oil variety in lubricant and biodiesel applications	1
A novel freezing crystallization‐HPLC method combined with machine learning for determining pigments and geographical classification of extra virgin olive oil	1
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Glycidyl ester and 3‐MCPD ester content in esters of monoglyceride and polyglycerol esters	1
Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile	1
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Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications	1
Chemical enrichment of conjugated linoleic acid in cottonseed oil using ruthenium nanoparticle immobilized on chemically modified multiwalled carbon nanotube as heterogeneous nanocatalyst	1
Medium engineering of lipase‐catalyzed reaction using CO2	1
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	1
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JAOCS: What is next?	1
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions	1
Comparison of the quality of soybean meal and oil by soybean production origin	1
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Improving the cold flow properties of biodiesel from waste cooking oil by ternary blending with bio‐based alcohols and diesel from direct coal liquefaction	1
Maintaining high‐triglyceride content and reducing free fatty acids in distillers corn oil: A catalyst‐free multivariate strategy	1
Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean	1
Molecular insights into the oleic acid accumulation in safflower	1
Increased oilseed shelf life using peanut flour biopackages	1
Evaluation of plant‐based oils for production of offset printing ink	1
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