Journal of the American Oil Chemists Society

Article	Citations
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Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	38
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	37
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	35
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	35
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	26
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	25
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	22
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	21
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	19
Development of structured W/O emulsions with the use of only candelilla wax	18
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	18
Revisiting pure component wax esters as basis of wax‐based oleogels	17
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	17
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	16
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	16
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Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	14
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	14
Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	13
Preparation of branched‐chain fatty acids: A mini review	12
Trends in oleogel research	12
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	11

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Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	11
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	11
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Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	11
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	11
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	11
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	11
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	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
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Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	10
Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	10
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	10
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	10
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	10
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Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Ester formation during fatty acid methyl esters oxidation	9
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	9
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Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	9
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	9
Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	8
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	8
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	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	8
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures	8
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Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	8
Optimization of emulsion properties of chickpea protein and its application in food	8
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Virtual issue commemorating the 100th anniversary of JAOCS	8
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	7
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Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	7
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	7
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Plant‐based fat substitutes with promising functional properties and health benefits	7
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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	7
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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
Advanced research on functional lipids in China	6
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	6
Comparison of ISO 14902:2001 with AOCS Ba 12a‐2020 for determining trypsin inhibitor activity in protein products	6
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Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	6

Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	6
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	6
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	6
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Cocoa butter equivalent from Kpangnan butter and Pequi oil	6
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	6
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	6
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	6
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	5
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	5
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	5
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	5
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Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	5
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
Composition and process approaches that underpin the mechanical properties of oleogels	5
Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	5
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Canola meal valorization via acid hydrolysis to generate free amino acids	5
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	5
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Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	5
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Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	5
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Quality characteristics and volatile compounds of oil extracted from njangsa seed	5
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	5
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	5
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	5
Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey	5
New bio‐epoxy from sacha inchi oil by epoxidation reaction	5
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	5
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	4
Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)	4
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Structured Lipids: Synthesis, Genetic Engineering, and Applications	4
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	4
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	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
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	4
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	4
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	4
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Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed (Brassica napus) Oleosomes”	4
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	4
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Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	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
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	3
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	3
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Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	3
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	3
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Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	3
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	3
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	3
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	3
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	3
Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid	3
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	3
Kinetics of the production of alkyl esters by transesterification of soybean oil	3
Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	3

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Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Esters from castor oil functionalized with aromatic amines as a potential lubricant	3
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	3
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
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A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	3
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	3
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	3
Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	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
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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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The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	3
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	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
Editorial for the 100th anniversary of JAOCS	3
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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
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	3
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Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	3
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
Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
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Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	2
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Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile	2
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	2
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	2
Synthesis of pinolenic acid‐enriched triacylglycerol from pine nut oil via a two‐step consecutive enzyme reaction: Comparison of acyl donors	2
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Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	2
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Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
On treatment options to improve the functionality of pea protein	2
JAOCS special issue on advancement in plant protein‐based emulsions	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	2
Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization	2
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value	2
Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions	2
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Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	2
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	2
Effect of Solvent Polarity on the Antioxidant Interactions of γ‐Tocopherol, β‐Sitosterol, and Ellagic Acid in Iron Walnut Oil	2
Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	2
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	2
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
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Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
Optimizing the chemical refining process parameters on the removal of free fatty acid in distillers corn oil	2
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	1
Multiscale analysis of monoglyceride oleogels during storage	1
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Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions	1
Quantitative Analysis of Tocopherol Degradation and Radical Scavenging Activity During Lipid Oxidation in Bulk Soybean and Corn Oils	1
Maintaining high‐triglyceride content and reducing free fatty acids in distillers corn oil: A catalyst‐free multivariate strategy	1
Optimization of cell wall disruption and lipid extraction methods by combining different solvents from wet Chlorella vulgaris	1
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Comparison of threshold algorithms for automatic processing of fat crystal microscopic images based on ImageJ	1
Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production	1
Medium engineering of lipase‐catalyzed reaction using CO2	1
Increased oilseed shelf life using peanut flour biopackages	1
Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean	1
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	1
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions	1
Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols	1
A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products	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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A novel freezing crystallization‐HPLC method combined with machine learning for determining pigments and geographical classification of extra virgin olive oil	1