Journal of the American Oil Chemists Society

Article	Citations
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High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	36
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	36
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	34
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	32
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	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	24
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	21
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	21
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	17
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	17
Development of structured W/O emulsions with the use of only candelilla wax	17
Revisiting pure component wax esters as basis of wax‐based oleogels	17
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	17
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	16
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	15
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	15
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	15
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	14
Trends in oleogel research	13
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	13
Preparation of branched‐chain fatty acids: A mini review	13

“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	12
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Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	12
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	11
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	11
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	11
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Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	11
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	11
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	11
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Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	10
Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	10
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Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	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
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	10
Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	9
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	9
Ester formation during fatty acid methyl esters oxidation	9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	9
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	9
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	9
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	8
Optimization of emulsion properties of chickpea protein and its application in food	8
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	8
Virtual issue commemorating the 100th anniversary of JAOCS	8
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	8
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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	8
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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	7
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Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	7
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	7
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Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	7
Cocoa butter equivalent from Kpangnan butter and Pequi oil	7
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	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	6
Plant‐based fat substitutes with promising functional properties and health benefits	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

Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	6
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Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	6
Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches	6
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	6
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	6
Canola meal valorization via acid hydrolysis to generate free amino acids	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	6
Comparison of ISO 14902:2001 with AOCS Ba 12a‐2020 for determining trypsin inhibitor activity in protein products	6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	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 non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	6
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	6
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Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	5
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	5
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	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
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	5
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Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	5
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	5
Composition and process approaches that underpin the mechanical properties of oleogels	5
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	5
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	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
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Quality characteristics and volatile compounds of oil extracted from njangsa seed	5
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	5
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	5
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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
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	4
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Influence of different reactor types on Nannochloropsis oculata microalgae culture for lipids and fatty acid production	4
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Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	4
Structured Lipids: Synthesis, Genetic Engineering, and Applications	4
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Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	4
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	4
Development of reduced saturated fat cookie fillings using multicomponent oleogels	4
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	4
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	4
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	4
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	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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Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	4
Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed (Brassica napus) Oleosomes”	4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	4
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	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
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
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Esters from castor oil functionalized with aromatic amines as a potential lubricant	3
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	3
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	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
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	3
Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3

Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
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High protein sunflower‐based edible coating to preserve roasted sunflower seeds	3
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	3
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	3
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	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
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	3
Editorial for the 100th anniversary of JAOCS	3
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Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	3
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
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The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	3
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	3
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Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	3
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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
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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Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	3
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Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	2
JAOCS special issue on advancement in plant protein‐based emulsions	2
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	2
Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions	2
Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	2
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	2
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	2
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	2
Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	2
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	2
Synthesis of pinolenic acid‐enriched triacylglycerol from pine nut oil via a two‐step consecutive enzyme reaction: Comparison of acyl donors	2
On treatment options to improve the functionality of pea protein	2
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Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	2
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	2
Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	2
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	2
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry	2
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	2
Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions	2
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Optimizing the chemical refining process parameters on the removal of free fatty acid in distillers corn oil	2
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Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
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Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile	2
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	2
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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
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
2024 AOCS annual meeting and expo special issue	1
Increased oilseed shelf life using peanut flour biopackages	1
Medium engineering of lipase‐catalyzed reaction using CO2	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
Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production	1
Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols	1
Chemical enrichment of conjugated linoleic acid in cottonseed oil using ruthenium nanoparticle immobilized on chemically modified multiwalled carbon nanotube as heterogeneous nanocatalyst	1
Evaluation of plant‐based oils for production of offset printing ink	1
Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile	1
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	1
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Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils	1
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
Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean	1
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions	1
A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products	1