Journal of the American Oil Chemists Society

Article	Citations
Issue Information	63
	36
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	32
Issue Information	31
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	28
	28
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	24
Issue Information	22
Evaluation of plant‐based oils for production of offset printing ink	21
Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	21
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	20
Development of structured W/O emulsions with the use of only candelilla wax	20
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	19
Editorial for the 100th anniversary of JAOCS	15
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	15
Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	14
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	14
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	14
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	14
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Kinetics of the production of alkyl esters by transesterification of soybean oil	13
Issue Information	12
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Maintaining high‐triglyceride content and reducing free fatty acids in distillers corn oil: A catalyst‐free multivariate strategy	12
Utilization of biodiesel and glycerol for the synthesis of epoxidized acyl glycerides and its application as a plasticizer	12
Issue Information	11
Improving the cold flow properties of biodiesel from waste cooking oil by ternary blending with bio‐based alcohols and diesel from direct coal liquefaction	11
Application of seed oils and its bioactive compounds in sunscreen formulations	11
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Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	10
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality	10
Solidification behavior of acylglycerols in fatty acid methyl esters and effects on the cold flow properties of biodiesel	10
Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile	10
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Issue Information	9
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	9
Canola meal valorization via acid hydrolysis to generate free amino acids	8
Glycidyl ester and 3‐MCPD ester content in esters of monoglyceride and polyglycerol esters	8
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	8
Medium engineering of lipase‐catalyzed reaction using CO2	8
Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation	8
Issue Information	8
Quality characteristics and volatile compounds of oil extracted from njangsa seed	8
Development of a green integrated process for biodiesel esters production: Use of fermented macaúba cake as biocatalyst for macaúba acid oil transesterification	8
Increased oilseed shelf life using peanut flour biopackages	8
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	8
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	8
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	7
Supercritical carbon dioxide extraction, purification, and characterization of wax from sorghum and sorghum by‐products as an alternative natural wax	7
Engineering the performance of bioparaffins from soybean oil to mimic mineral waxes: A non‐linear chemometric modeling	7
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil	7
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	7
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	7
Furan fatty acid concentrations in tea infusions prepared from green, black, and herbal teas	7
Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid	7
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	6
Review of computer‐aided methods in fat crystallization studies	6
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
Chemical enrichment of conjugated linoleic acid in cottonseed oil using ruthenium nanoparticle immobilized on chemically modified multiwalled carbon nanotube as heterogeneous nanocatalyst	6
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	6
Revisiting pure component wax esters as basis of wax‐based oleogels	6
Issue Information	6
Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions	6
Fast chromatography of pulse triacylglycerols	6
Solvent‐free enzymatic esterification of free fatty acids with glycerol for biodiesel application: Optimized using the Taguchi experimental method	6
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Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	5
Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol	5
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	5
Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation	5
Phospholipids precipitation from cheese whey	5
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	5

Oxidative stability of high oleic palm and hazelnut skin oil blends	5
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	5
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	5
EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances	5
Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils	5
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	5
Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils	5
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	5
Immobilized Talaromyces leycettanus phospholipase A1 as a reusable biocatalyst for l‐α‐glycerylphosphorylcholine preparation from phosphatidylcholine	5
Issue Information	4
Agronomic performance of high oleic, low linolenic soybean in Tennessee	4
Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	4
Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions	4
Jet cooking dramatically improves the wet strength of soy adhesives	4
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	4
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	4
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions	4
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils	4
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	4
Optimization of cell wall disruption and lipid extraction methods by combining different solvents from wet Chlorella vulgaris	4
Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy	4
Rapid synthesis of conjugated linoleic acid from fruit processing residues seed oil by alkali‐dimethyl sulfoxide isomerization	4
Formation of hollow solid lipid microparticles from natural waxes using supercritical carbon dioxide	4
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	4
Gas chromatographic separation of the fatty acid methyl esters prepared from dairy products, partially hydrogenated oils, and refined vegetable oils applying a negative temperature gradient	4
New bio‐epoxy from sacha inchi oil by epoxidation reaction	4
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	4
Production, health implications and applications of oleogels as fat replacer in food system: A review	4
Issue Information	4
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	4
Enhanced nutritional profile of dehulled peas through fungal fermentation: Impacts on protein, starch, saponins, and total phenolic content	4
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	4
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	4
A novel freezing crystallization‐HPLC method combined with machine learning for determining pigments and geographical classification of extra virgin olive oil	4
Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology	4
Issue Information	4
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	4
Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops	4
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Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols	3
Issue Information	3
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Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean	3
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	3
A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products	3
Abstract	3
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Cover Image	3
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions	3
Issue Information	3
Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin	3
Issue Information	3
JAOCS: What is next?	3
Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures	3
Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	3
Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil	3
Production of high quality biodiesel from sunflower soapstock acid oil as novel feedstock: Catalyzed by immobilized pancreatic lipase	3
Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production	3
Issue Information	3
On treatment options to improve the functionality of pea protein	3
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	3
Metal‐chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay	3
Fatty acid concentration and distribution in human milk: Comparison with infant formulas and animal milk	3
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	3
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	3
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	3
A direct GC‐FID method for analysis of palm‐based fatty alcohol carbon chain distribution	3
Microbial and insect oils: A sustainable approach to functional lipid	3
Issue Information	3
Effect of microwave frying on the physicochemical properties of palm olein and French fries	3
Preparation and evaluation of sunflower oil by enzymatic aqueous extraction	3
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Trends in oleogel research	3
JAOCS special issue on advancement in plant protein‐based emulsions	3
Preparation of branched‐chain fatty acids: A mini review	3
Facile analysis of rice bran oil to compare free unsaturated fatty acid compositions of parental and hybrid rice lines	3
Evaluation of a high oleic soybean oil variety in lubricant and biodiesel applications	2
Issue Information	2
Issue Information	2
Molecular insights into the oleic acid accumulation in safflower	2

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A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	2
Issue Information	2
Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel	2
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Microstructuring process in oleogels formulated with vegetable oils and monoglycerides: A comparison of non‐isothermal nucleation kinetics by spectrophotometric and DSC analysis	2
Citral encapsulation for an antimicrobial natural powdered‐additive: Performance of wall material and drying process	2
A review on losses and transformation mechanisms of common antioxidants	2
Formation mechanisms of molecular compound in saturated‐unsaturated mixed‐acid triacylglycerols mixture systems and its edible applications	2
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	2
Frank Gunstone: Colleague, mentor, friend	2
Encapsulation of DHA oils for better bioavailability: A review from the practical aspect	2
Kinetic model for the esterification of free fatty acids from palm oil with methanol using sulfuric acid as catalyst and sensitivity analysis in tubular reactors	2
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Harnessing the potential of oilcane waste mud for recovering biobased waxes	2
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Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking	2
Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors	2
Thermal oxidation of model molecules to reveal vegetable oil polymerization studied by NMR spectroscopy and self‐diffusion	2
Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies	2
Issue Information	2
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	2
Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium	2
Composition and process approaches that underpin the mechanical properties of oleogels	2
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	2
Formation kinetics of radiolytic lipid products in model food–lipid systems with gamma irradiation	2
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	2
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	2
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	2
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Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils	2
Final thoughts as Editor‐in‐Chief	2
A new method for determining protein solubility index (PSI) based on extraction with 5 mM alkali hydroxide and its correlation with trypsin inhibitor activity in soybean products	2
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Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
Comparative aspects on the epoxidation of soybean oil and high oleic soybean oil	2
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	2
Back to the future: Fatty acids, the green genie to design smart soft materials	2
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	2
Issue Information	2
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	1
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	1
Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	1
Comparison of threshold algorithms for automatic processing of fat crystal microscopic images based on ImageJ	1
Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases	1
Extraction and properties of proteins in covercress™, new pennycress varieties developed as cover crop and alternative plant protein source	1
Direct application of tungstosilicic acid hydrate for the treatment of high free fatty acid in acidic crude palm oil and for biodiesel production	1
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	1
Recent advances in soy protein extraction technology	1
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	1
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	1
Fabrication of immobilized lipases for medium and long‐chain triacylglycerols preparation through solvent‐free acidolysis	1
Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats	1
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	1
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Exploring fatty acid composition, bioactive compounds, and antioxidant properties in oils of newly developed sesame mutant lines in Morocco	1
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	1
Singlet oxygen quenching activity of furan fatty acids: Kinetic and thermodynamics study	1
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Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals	1
Biodegradable composite films based on Trigonella foenum‐graceum galactomannan—xanthan gum: Effect of grape seed oil on various aspects of emulsified films	1
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	1
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	1
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile	1
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	1
Preparation of γ‐linolenic acid rich triacylglycerol from borage oil via a two‐step lipase‐catalyzed reaction	1
Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	1
Selective hydroxyalkoxylation of epoxidized methyl oleate by an amphiphilic ionic liquid catalyst	1
Issue Information	1
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	1
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	1
Characterization and comparison of oleogels and emulgels prepared from Schizochytrium algal oil using monolaurin and MAG/DAG as gelators	1
Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	1
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	1
Issue Information	1
Stepwise peroxidation of canola and olive oils: A kinetic study	1
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	1
Issue Information	1
Enhancing biodiesel production from palm fatty acid distillate: Impacts of co‐solvent and molecular sieves under high‐temperature conditions	1
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	1
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	1
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry	1
Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	1
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Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	1
2024 AOCS annual meeting and expo special issue	1
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation	1
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	1
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	1
Nutrient and bioactive compounds from Neltuma spp. seeds	1
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	1
Development of reduced saturated fat cookie fillings using multicomponent oleogels	1