Journal of the American Oil Chemists Society

Papers
(The TQCC of Journal of the American Oil Chemists Society is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-05-01 to 2024-05-01.)
ArticleCitations
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications33
Beeswax Fractions Used as Potential Oil Gelling Agents25
Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel24
Effect of Pour Point Depressants Combined with Dispersants on the Cold Flow Properties of Biodiesel‐Diesel Blends23
A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying22
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry20
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels19
Potential use of carnauba wax oleogel to replace saturated fat in ice cream19
Properties of Coated Controlled Release Diammonium Phosphate Fertilizers Prepared with the Use of Bio‐based Amino Oil17
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability16
Regulatory Changes Affecting the Production and Use of Fats and Oils: Focus on Partially Hydrogenated Oils16
Cold Plasma Treatment of Soybean Oil with Hydrogen Gas16
Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application16
Biodiesel Production from Sunflower Oil Using K2CO3 Impregnated Kaolin Novel Solid Base Catalyst15
Recent advances in soy protein extraction technology15
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation15
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components14
Trypsin Inhibitor and Urease Activity of Soybean Meal Products from Different Countries and Impact of Trypsin Inhibitor on Ileal Amino Acid Digestibility in Pig14
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China14
Current Status of High Oleic Seed Oils in Food Processing13
Scaling up the Bioconversion of Cheese Whey Permeate into Fungal Oil by Mucor circinelloides13
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine13
Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation12
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils12
Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors12
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products12
Comparison of Canola and Soy Flour with Added Isocyanate as Wood Adhesives11
Application of seed oils and its bioactive compounds in sunscreen formulations11
Revisiting pure component wax esters as basis of wax‐based oleogels11
The Delta 5,7‐Sterols and Astaxanthin in the Marine Microheterotroph Schizochytrium sp. S3111
An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products11
Soybean Oil and Nonthermal Plasma Pretreatment to Dye Para‐Aramid Woven Fabrics with Disperse Dye Using a Glycerol‐Based Dye Bath10
Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product10
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil10
Back to the future: Fatty acids, the green genie to design smart soft materials10
A gas chromatography–mass spectrometry method for the detection of chlorpyrifos contamination in palm‐based fatty acids9
Influence of Aqueous Matrices into Candelilla Wax Organogels Emulsions for Topical Applications9
Production, health implications and applications of oleogels as fat replacer in food system: A review9
Assessing the Effects of Sunlight on the Photooxidation of Tropical Oils with Experimental and Computational Approaches9
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure9
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols9
Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability9
Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass8
Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season8
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system8
Development of reduced saturated fat cookie fillings using multicomponent oleogels8
Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy8
Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment8
Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System8
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies8
EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances8
Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing8
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications8
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation8
Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples7
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol7
Characterizing Lecithin Interactions in Chocolate Using Interfacial Properties and Rheology7
Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings7
Effect of different cell disruption methods on lipid yield of Schizochytrium sp.7
Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability7
A Practical Method for Analysis of Triacylglycerol Isomers Using Supercritical Fluid Chromatography7
Separation of squalene from olive oil deodorizer distillate using short‐path molecular distillation7
Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage7
Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Red and Green Seaweeds and Characterization of the Active Extracts7
Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin7
Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods7
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties7
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet7
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations7
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile7
Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin7
Alkyl Tail Segments Mobility as a Marker for Omega‐3 Polyunsaturated Fatty Acid‐Rich Linseed Oil Oxidative Aging7
Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure6
Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product6
Effect of Peroxyl‐Radicals‐Induced Oxidative Modification in the Physicochemical and Emulsifying Properties of Walnut Protein6
Peanut FAD2 Genotype and Growing Location Interactions Significantly Affect the Level of Oleic Acid in Seeds6
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols6
Solubility limitations of residual steryl glucosides, saturated monoglycerides and glycerol in commercial biodiesel fuels as determinants of filter blockages6
Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles6
High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat6
Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking6
Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils6
Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications6
Effect of Ionic Strength on Freeze–Thaw Stability of Glycosylated Soy Protein Emulsion6
Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China6
A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract6
Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction6
Lipase‐Catalyzed Interesterification of Schizochytrium sp. Oil and Medium‐Chain Triacylglycerols for Preparation of DHA‐Rich Medium and Long‐Chain Structured Lipids6
Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches6
Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia6
Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with HPLC‐UV for rapid determination of synthetic phenolic antioxidants in edible oils6
Simultaneous Determination of Free Fatty Acids and Esterified Fatty Acids in Rice Oil by Gas Chromatography6
Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends5
Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria5
Effect of Fruit Maturity on Microstructural Changes and Oil Yield during Cold‐Pressed Oil Extraction of ‘Hass’ Avocado5
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS5
Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses5
Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger5
Effects of Temperature, Antioxidants, and High‐Vacuum Distillation on the Oxidation of Biodiesel Derived from Waste Vegetable Oil5
Quality characteristics and volatile compounds of oil extracted from njangsa seed5
Margarine‐Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry5
Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils5
Water‐in‐oleogel emulsion based on γ‐oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives5
Recent advances on food‐based applications of monoglyceride oleogels5
A New Green Method for the Production Polyvinylchloride Plasticizers from Fatty Acid Methyl Esters of Vegetable Oils5
Composition and process approaches that underpin the mechanical properties of oleogels5
Biosynthesis of Quercetin Palmitate Esters and Evaluation of their Physico‐Chemical Properties and Stability5
Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion5
Preparation of Nano‐Emulsion‐Based Hydrogels Conjugated Curcumin as Model Functional Lipid Bioactive Compound5
Integrated Green and Enzymatic Process to Produce Omega‐3 Acylglycerols from Echium plantagineum Using Immobilized Lipases5
Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils5
A Predictive Model for Assessment of the Risk of Mold Growth in Rapeseeds Stored in a bulk as a Decision Support Tool for Postharvest Management Systems5
Impact of Genotype on Carotenoids Profile in Japanese Quince (Chaenomeles japonica) Seed Oil5
Encapsulation of Unsaponifiable Matter of Rice Bran Oil Bychitosan and Lepidium perfoliatum Seed Gum: Characterization and Antioxidant Activity5
Reduction of Vegetable Oil‐Derived Fatty Acid Methyl Esters toward Fatty Alcohols without the Supply of Gaseous H24
Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals4
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear4
Accurate Prediction of Kinematic Viscosity of Biodiesels and their Blends with Diesel Fuels4
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance4
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis4
Esters from castor oil functionalized with aromatic amines as a potential lubricant4
Influence of grease formulation parameters on the tribological property of rice bran oil based lubricating grease4
Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions4
Multiscale analysis of monoglyceride oleogels during storage4
Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)4
Jet cooking dramatically improves the wet strength of soy adhesives4
Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils4
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils4
Comparative extraction of cannabinoids and terpenoids from Cannabis sativa L. using three solvents4
Novel Cocoa Butter Equivalent from Microalgal Butters4
Potential Use of Crude Coffee Silverskin Oil in Integrated Bioprocess for Fatty Acids Production4
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate4
Using Nutritional Lipid and Sensorial Profiles for the Characterization of Turkish Olive (Memecik X Gemlik cv) Hybrids obtained from Controlled Crossbreeding4
Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases4
New bio‐epoxy from sacha inchi oil by epoxidation reaction4
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions4
Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars4
Preferential formation of mono‐dimethyl disulfide adducts for determining double bond positions of poly‐unsaturated fatty acids4
Application of Kenaf Seed Oil‐Nanostructured Lipid Carrier to Palm‐Based α‐Tocopherol Cream for Photoprotection4
Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty AcidRich Linseed and Fish Oil Emulsions during Thermal Air Oxidation4
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