Journal of the American Oil Chemists Society

Papers
(The TQCC of Journal of the American Oil Chemists Society is 5. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures99
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Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy53
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides46
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese45
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis39
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An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures28
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Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil25
Development of structured W/O emulsions with the use of only candelilla wax25
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil23
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil21
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties21
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‐ol20
Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings20
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation19
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids18
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents16
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil15
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Discrimination of Lipid Hydroperoxide Positional Isomers Using SFC– MS / MS 15
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending14
Trends in oleogel research14
Preparation of branched‐chain fatty acids: A mini review14
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 dynamics14
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters13
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market13
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene13
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds13
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties13
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 emulsion13
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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 system13
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Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns12
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Frying characteristics of high‐oleic rapeseed blended oil: A comparative study12
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Ester formation during fatty acid methyl esters oxidation12
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures11
Optimization of emulsion properties of chickpea protein and its application in food11
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment11
Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications10
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Virtual issue commemorating the 100th anniversary of JAOCS10
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation10
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends10
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester10
Synthesis of DHA ‐Enriched Triacylglycerol via Lipase‐Catalyzed Esterification10
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Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes9
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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 tool9
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil9
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Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules9
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Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate9
Advanced research on functional lipids in China9
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods8
Evaluation of Long‐Term Storage Stability of Palm Biodiesel Using Rancimat and PetroOXY Methods8
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes8
Cocoa butter equivalent from Kpangnan butter and Pequi oil8
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings8
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract8
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins8
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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 ve8
Plant‐based fat substitutes with promising functional properties and health benefits8
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability7
Saccharification and Co‐Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production7
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Production Country Origin Impact on Soybean Oil Quality7
Multi‐scale study of the structuration of candle blends with a high content of vegetable fats to replace paraffins: Effect of 12‐hydroxystearic acid content7
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations7
Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins7
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat7
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis7
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys7
Canola meal valorization via acid hydrolysis to generate free amino acids6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents6
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China6
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach6
Quality characteristics and volatile compounds of oil extracted from njangsa seed6
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 issues6
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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 Whey6
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Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (136
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat6
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Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals6
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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 method6
Rapid and Non‐Destructive Quantification of Trace‐Level Lignans in Sesame Oil Using FT ‐ NIR Spect6
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Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction5
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability5
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review5
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal5
Composition and process approaches that underpin the mechanical properties of oleogels5
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts5
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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 100L5
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Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method5
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid5
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation5
A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation5
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Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review5
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 chemo5
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐195
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc5
Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions5
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide5
Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions5
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Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil5
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed5
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers5
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