Journal of the American Oil Chemists Society

Article	Citations
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	99
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Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	53
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	46
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	45
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	39
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An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	28
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Development of structured W/O emulsions with the use of only candelilla wax	25
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	25
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	23
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	21
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	21
Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings	20
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	20
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	19
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	18
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	16
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Discrimination of Lipid Hydroperoxide Positional Isomers Using SFC– MS / MS	15
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	15
Preparation of branched‐chain fatty acids: A mini review	14

Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	14
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	14
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	14
Trends in oleogel research	14
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	13
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	13
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α‐Linolenic Acid Through	13
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	13
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The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	13
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	13
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	13
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	13
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Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	12
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Ester formation during fatty acid methyl esters oxidation	12
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Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	12
Optimization of emulsion properties of chickpea protein and its application in food	11
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	11
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures	11
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	10
Synthesis of DHA ‐Enriched Triacylglycerol via Lipase‐Catalyzed Esterification	10
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Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications	10
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Virtual issue commemorating the 100th anniversary of JAOCS	10
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation	10
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	10
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
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	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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Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	9
Advanced research on functional lipids in China	9
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	9
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Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	8
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	8
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	8
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Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve	8
Plant‐based fat substitutes with promising functional properties and health benefits	8
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	8

Evaluation of Long‐Term Storage Stability of Palm Biodiesel Using Rancimat and PetroOXY Methods	8
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	8
Cocoa butter equivalent from Kpangnan butter and Pequi oil	8
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	7
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	7
Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins	7
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	7
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	7
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	7
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	7
Saccharification and Co‐Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production	7
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Production Country Origin Impact on Soybean Oil Quality	7
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Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
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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	6
Rapid and Non‐Destructive Quantification of Trace‐Level Lignans in Sesame Oil Using FT ‐ NIR Spect	6
Canola meal valorization via acid hydrolysis to generate free amino acids	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	6
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	6
Quality characteristics and volatile compounds of oil extracted from njangsa seed	6
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	6
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
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Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey	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
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	6
Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions	5
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Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	5
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	5
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	5
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Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	5
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	5
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	5
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	5
Composition and process approaches that underpin the mechanical properties of oleogels	5
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	5
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Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed ( Brassica napus ) Oleosomes”	5
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	5
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Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	5
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	5
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	5
A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation	5
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Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	5
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	5
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	5
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	5
Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions	5
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	5
Green Ultrasonic Extraction of High Stearic–High Oleic Sunflower Oil Using Isopropanol as Solvent	4
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	4
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	4
The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agoni	4
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	4
Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	4
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Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters	4
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	4
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	4
Esters from castor oil functionalized with aromatic amines as a potential lubricant	4
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	4
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	4
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	4
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	4
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Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	4
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	4
Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener	4
Impact of Pretreatments on the Reduction of Allyl Isothiocyanate ( AITC ) Content in Mustard Seeds	4

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Structured Lipids: Synthesis, Genetic Engineering, and Applications	4
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Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	4
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	4
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A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	4
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Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	3
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Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	3
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	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
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	3
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	3
Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	3
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	3
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	3
Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	3
Editorial for the 100th anniversary of JAOCS	3
Rapeseed Oil Cake Bio‐Packaging: Physicochemical Properties and Application in Edible Oil Preservation	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	3
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Valorization of Glycerol Into Short‐Chain Esters: Kinetic and Thermodynamic Aspects	3
JAOCS special issue on advancement in plant protein‐based emulsions	3
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	3
Mesopelagic Fish as a Promising New Source of Omega‐3 Fatty Acids in Comparison With Australian Commercial Seafood	3
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Determination of hydroxyl value of vegetable oils‐based polyols through ring‐preopening, solvent‐extraction, and acetylation method	2
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Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
Special issue highlighting the 2023 AOCS Annual Meeting & Expo	2
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
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	2
Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions	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
A GC–MSD method for analysis of dimethyl sulfate in palm oil‐based esterquat	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	2
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value	2
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Analysis of the mechanism of antioxidant synergism between α‐tocopherol and myricetin in bulk oil	2
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Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
Physicochemical Stability and Sensory Evaluation of Novel Fish Oil Fortified Plant Milk Beverages	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
Optimizing the chemical refining process parameters on the removal of free fatty acid in distillers corn oil	2
Factors Affecting Lipid Crystallization: Chemical Composition and Processing Conditions	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile	2
Effects of Cooking on the Nutritional Composition of the Marine Snail Stramonita haemastoma From the Tunisian Mediterranean Coast	2
Lipid Oxidation of Pickering Emulsions Produced With Electrosprayed Sodium Caseinate Particles and Sago Palm Weevil Larvae Oil	2
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications	2
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	2
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Synthesis of pinolenic acid‐enriched triacylglycerol from pine nut oil via a two‐step consecutive enzyme reaction: Comparison of acyl donors	2
Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications	2
Transesterification of waste cooking oil with a commercial liquid biocatalyst: Key information revised and new insights	2
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Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	2
Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions	2
Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	2
Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
Methyl Substituted Long Chain 1,4‐ O ‐Bridged‐1,3‐Dienes—Novel Suitable Internal Standards for the GC	2
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	2
On treatment options to improve the functionality of pea protein	2
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization	2
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
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
Extraction and properties of proteins in covercress™, new pennycress varieties developed as cover crop and alternative plant protein source	1
Optimization of cell wall disruption and lipid extraction methods by combining different solvents from wet Chlorella vulgaris	1
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies	1
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	1
A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products	1
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	1
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	1
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