Journal of the American Oil Chemists Society

Article	Citations
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	87
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Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	45
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	43
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	42
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	33
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Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	24
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	23
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	22
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	22
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	19
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	19
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1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	18
Development of structured W/O emulsions with the use of only candelilla wax	18
Revisiting pure component wax esters as basis of wax‐based oleogels	18
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Trends in oleogel research	14
Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	14
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	13
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	12

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	12
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	12
Preparation of branched‐chain fatty acids: A mini review	12
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α‐Linolenic Acid Through	12
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	12
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	12
Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	12
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	12
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	11
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	11
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Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	11
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	11
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	11
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	11
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Ester formation during fatty acid methyl esters oxidation	10
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Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	9
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation	9
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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	9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Optimization of emulsion properties of chickpea protein and its application in food	9
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures	9
Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	9
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Virtual issue commemorating the 100th anniversary of JAOCS	9
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	9
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	9
Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications	9
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Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	9
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Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	8
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Advanced research on functional lipids in China	8
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	8
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Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	7
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	7
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	7
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	7
Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve	7
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	7
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	7

Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	7
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Cocoa butter equivalent from Kpangnan butter and Pequi oil	7
Plant‐based fat substitutes with promising functional properties and health benefits	7
Quality characteristics and volatile compounds of oil extracted from njangsa seed	6
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Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	6
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	6
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	6
Canola meal valorization via acid hydrolysis to generate free amino acids	6
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	6
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	6
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	6
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Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	6
Composition and process approaches that underpin the mechanical properties of oleogels	6
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	6
Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey	5
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Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	5
Structured Lipids: Synthesis, Genetic Engineering, and Applications	5
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New bio‐epoxy from sacha inchi oil by epoxidation reaction	5
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Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	5
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	5
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	5
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	5
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Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	5
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	5
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	5
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	5
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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
Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	5
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Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	4
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
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Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	4
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	4
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	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
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	4
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Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
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Esters from castor oil functionalized with aromatic amines as a potential lubricant	4
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The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	4
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	4
The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agonists in Low‐Fat Oil‐In Water (O/W) Emulsified Foods	4
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Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed (Brassica napus) Oleosomes”	4
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	4
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	4
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	4
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	4
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	4
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	4
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	3
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	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
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	3
Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation	3
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	3
Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	3
A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	3
Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
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Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	3
Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	3
JAOCS special issue on advancement in plant protein‐based emulsions	3
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	3
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Valorization of Glycerol Into Short‐Chain Esters: Kinetic and Thermodynamic Aspects	3
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	3
Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters	3
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	3
Editorial for the 100th anniversary of JAOCS	3
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	3
Rapeseed Oil Cake Bio‐Packaging: Physicochemical Properties and Application in Edible Oil Preservation	3
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
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Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	2
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Methyl Substituted Long Chain 1,4‐O‐Bridged‐1,3‐Dienes—Novel Suitable Internal Standards for the GC/MS Analysis of Furan Fatty Acids in Fish Oil	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	2
Lipid Oxidation of Pickering Emulsions Produced With Electrosprayed Sodium Caseinate Particles and Sago Palm Weevil Larvae Oil	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
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A GC–MSD method for analysis of dimethyl sulfate in palm oil‐based esterquat	2
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Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
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Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value	2
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile	2
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	2
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	2
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
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Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	2
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	2
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	2
Optimizing the chemical refining process parameters on the removal of free fatty acid in distillers corn oil	2
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Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base	2
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Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	2
Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends	2
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
Synthesis of pinolenic acid‐enriched triacylglycerol from pine nut oil via a two‐step consecutive enzyme reaction: Comparison of acyl donors	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
On treatment options to improve the functionality of pea protein	2
Effect of Solvent Polarity on the Antioxidant Interactions of γ‐Tocopherol, β‐Sitosterol, and Ellagic Acid in Iron Walnut Oil	2
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	2
Stepwise peroxidation of canola and olive oils: A kinetic study	1
Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats	1
Improving the stability of an unstable lipase by applying different immobilization strategies for the selective hydrolysis of fish oil	1
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Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean	1
Evaluation of plant‐based oils for production of offset printing ink	1
Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production	1
Natural Variability in Seed Oil Composition of Prinsepia utilis Grown Across Northern India	1
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies	1
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile	1
Recent advances in soy protein extraction technology	1
Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture	1
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	1
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions	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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Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols	1
Optimization of cell wall disruption and lipid extraction methods by combining different solvents from wet Chlorella vulgaris	1
Extraction and properties of proteins in covercress™, new pennycress varieties developed as cover crop and alternative plant protein source	1
A Comparative Study of Shea Stearin Crystallization in Rapeseed Oil and Octyldodecanol: Effects on Crystallization Kinetics, Polymorphism, and Structural Properties	1
Effects of Seed Coating Treatments and Plant Density on Sunflower ( Helianthus annuus L.) Seed Yield and Quality	1
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	1
Molecular insights into the oleic acid accumulation in safflower	1
Absorption and fluorescence profiles of biodiesel blends from Acrocomia aculeata kernel and pulp oils: Optical responses of α‐tocopherol and β‐carotene under thermal degradation	1
A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products	1
Extraction, Purification, Selenocarbamate Derivatization, and Biological Activities of Tea Saponins From Camellia Oleifera Cake	1
Physicochemical, Rheological, and Sensory Properties of Low‐Fat Mayonnaises Formulated With Flaxseed Oil‐Based Sunflower and Whale Wax Oleogels	1