Journal of the American Oil Chemists Society

Article	Citations
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	84
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	46
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	46
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	41
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	41
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	40
Development of structured W/O emulsions with the use of only candelilla wax	29
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Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	22
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	20
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	20
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Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	19
Revisiting pure component wax esters as basis of wax‐based oleogels	18
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	18
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	17
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	16
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	16
Preparation of branched‐chain fatty acids: A mini review	15
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Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	12
Trends in oleogel research	12
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	12

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	12
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	12
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	11
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	11
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Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	11
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	11
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	11
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	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	11
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Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	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
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α‐Linolenic Acid Through Rhodococcus opacus Fermentation	10
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	10
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures	9
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Optimization of emulsion properties of chickpea protein and its application in food	9
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation	9
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	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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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
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	8
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	8
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	8
Virtual issue commemorating the 100th anniversary of JAOCS	8
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Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	8
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	7
Plant‐based fat substitutes with promising functional properties and health benefits	7
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	7
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	7
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	7
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	7
Cocoa butter equivalent from Kpangnan butter and Pequi oil	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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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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Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	7
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	6
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	6
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	6
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Quality characteristics and volatile compounds of oil extracted from njangsa seed	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
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Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
Canola meal valorization via acid hydrolysis to generate free amino acids	6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
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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
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	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
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Advanced research on functional lipids in China	6
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	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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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
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	5
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Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	5
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	5
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	5
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	5
Composition and process approaches that underpin the mechanical properties of oleogels	5
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New bio‐epoxy from sacha inchi oil by epoxidation reaction	5
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Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	5
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	5
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Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	4
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	4
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	4
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	4
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Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	4
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	4
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Esters from castor oil functionalized with aromatic amines as a potential lubricant	4
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Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	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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Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	4
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The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	4
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	4
Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed (Brassica napus) Oleosomes”	4
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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
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
Structured Lipids: Synthesis, Genetic Engineering, and Applications	4
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	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
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	4
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Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	4
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	4
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	4
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3

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Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	3
JAOCS special issue on advancement in plant protein‐based emulsions	3
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	3
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	3
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	3
Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	3
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	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
A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	3
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	3
Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
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Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	3
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	3
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	3
Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters	3
Valorization of Glycerol Into Short‐Chain Esters: Kinetic and Thermodynamic Aspects	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
Editorial for the 100th anniversary of JAOCS	3
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	3
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	3
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	3
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	3
A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	3
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	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
Flow and crystallization of saturated fatty acid methyl esters and their binary mixtures	3
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
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
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Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	2
Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization	2
Isolation of free fatty acids from brown grease lipids using wiped film evaporation	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
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Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
On treatment options to improve the functionality of pea protein	2
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Development of natural deep eutectic solvent‐assisted liquid–liquid extraction method for soap removal from biodiesel: Optimization and kinetics	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
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Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value	2
Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	2
Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	2
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	2
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A review on the utilization of flaxseed protein as interfacial stabilizers for food applications	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
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	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
Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base	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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A GC–MSD method for analysis of dimethyl sulfate in palm oil‐based esterquat	2
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	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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Lipid Oxidation of Pickering Emulsions Produced With Electrosprayed Sodium Caseinate Particles and Sago Palm Weevil Larvae Oil	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	1
A novel freezing crystallization‐HPLC method combined with machine learning for determining pigments and geographical classification of extra virgin olive oil	1
Physicochemical, Rheological, and Sensory Properties of Low‐Fat Mayonnaises Formulated With Flaxseed Oil‐Based Sunflower and Whale Wax Oleogels	1
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions	1
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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
Natural Variability in Seed Oil Composition of Prinsepia utilis Grown Across Northern India	1
Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers	1
Absorption and fluorescence profiles of biodiesel blends from Acrocomia aculeata kernel and pulp oils: Optical responses of α‐tocopherol and β‐carotene under thermal degradation	1
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions	1
Glycidyl ester and 3‐MCPD ester content in esters of monoglyceride and polyglycerol esters	1
Formulation Optimization on Semi‐Solid NLC Dispersions Containing Antioxidant Herbal Oils: A Novel Approach for Cosmeceuticals	1
Microwave and dielectric barrier discharge atmospheric plasma interaction on guava industrial biomass for biomaterial production	1
Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean	1
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Molecular insights into the oleic acid accumulation in safflower	1
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	1
Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats	1
Purification, characterization, and cellular antioxidant activity of 4,4‐dimethylsterols and 4‐desmethylsterols	1