OOIR: Observatory of International Research

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.)

Article	Citations
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	33
Beeswax Fractions Used as Potential Oil Gelling Agents	25
Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel	24
Effect of Pour Point Depressants Combined with Dispersants on the Cold Flow Properties of Biodiesel‐Diesel Blends	23
A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying	22
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry	20
Potential use of carnauba wax oleogel to replace saturated fat in ice cream	19
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	19
Properties of Coated Controlled Release Diammonium Phosphate Fertilizers Prepared with the Use of Bio‐based Amino Oil	17
Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application	16
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability	16
Regulatory Changes Affecting the Production and Use of Fats and Oils: Focus on Partially Hydrogenated Oils	16
Cold Plasma Treatment of Soybean Oil with Hydrogen Gas	16
Recent advances in soy protein extraction technology	15
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation	15
Biodiesel Production from Sunflower Oil Using K₂CO₃ Impregnated Kaolin Novel Solid Base Catalyst	15
Trypsin Inhibitor and Urease Activity of Soybean Meal Products from Different Countries and Impact of Trypsin Inhibitor on Ileal Amino Acid Digestibility in Pig	14
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China	14
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	14
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	13
Current Status of High Oleic Seed Oils in Food Processing	13
Scaling up the Bioconversion of Cheese Whey Permeate into Fungal Oil by Mucor circinelloides	13
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products	12
Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation	12
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	12

Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors	12
The Delta 5,7‐Sterols and Astaxanthin in the Marine Microheterotroph Schizochytrium sp. S31	11
An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products	11
Comparison of Canola and Soy Flour with Added Isocyanate as Wood Adhesives	11
Application of seed oils and its bioactive compounds in sunscreen formulations	11
Revisiting pure component wax esters as basis of wax‐based oleogels	11
Back to the future: Fatty acids, the green genie to design smart soft materials	10
Soybean Oil and Nonthermal Plasma Pretreatment to Dye Para‐Aramid Woven Fabrics with Disperse Dye Using a Glycerol‐Based Dye Bath	10
Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product	10
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil	10
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols	9
Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability	9
A gas chromatography–mass spectrometry method for the detection of chlorpyrifos contamination in palm‐based fatty acids	9
Influence of Aqueous Matrices into Candelilla Wax Organogels Emulsions for Topical Applications	9
Production, health implications and applications of oleogels as fat replacer in food system: A review	9
Assessing the Effects of Sunlight on the Photooxidation of Tropical Oils with Experimental and Computational Approaches	9
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	9
Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System	8
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies	8
EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances	8
Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing	8
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications	8
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation	8
Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass	8
Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season	8
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	8
Development of reduced saturated fat cookie fillings using multicomponent oleogels	8
Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy	8
Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment	8
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	7
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet	7
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	7
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile	7
Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin	7
Alkyl Tail Segments Mobility as a Marker for Omega‐3 Polyunsaturated Fatty Acid‐Rich Linseed Oil Oxidative Aging	7
Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples	7
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	7
Characterizing Lecithin Interactions in Chocolate Using Interfacial Properties and Rheology	7
Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings	7
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 stability	7
A Practical Method for Analysis of Triacylglycerol Isomers Using Supercritical Fluid Chromatography	7
Separation of squalene from olive oil deodorizer distillate using short‐path molecular distillation	7
Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage	7
Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Red and Green Seaweeds and Characterization of the Active Extracts	7
Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin	7
Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods	7
A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract	6
Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction	6
Lipase‐Catalyzed Interesterification of Schizochytrium sp. Oil and Medium‐Chain Triacylglycerols for Preparation of DHA‐Rich Medium and Long‐Chain Structured Lipids	6

Effect of Peroxyl‐Radicals‐Induced Oxidative Modification in the Physicochemical and Emulsifying Properties of Walnut Protein	6
Peanut FAD2 Genotype and Growing Location Interactions Significantly Affect the Level of Oleic Acid in Seeds	6
Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia	6
Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with HPLC‐UV for rapid determination of synthetic phenolic antioxidants in edible oils	6
Simultaneous Determination of Free Fatty Acids and Esterified Fatty Acids in Rice Oil by Gas Chromatography	6
Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure	6
Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product	6
Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications	6
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	6
Solubility limitations of residual steryl glucosides, saturated monoglycerides and glycerol in commercial biodiesel fuels as determinants of filter blockages	6
Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles	6
High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat	6
Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking	6
Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils	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
Effect of Ionic Strength on Freeze–Thaw Stability of Glycosylated Soy Protein Emulsion	6
Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China	6
Impact of Genotype on Carotenoids Profile in Japanese Quince (Chaenomeles japonica) Seed Oil	5
Encapsulation of Unsaponifiable Matter of Rice Bran Oil Bychitosan and Lepidium perfoliatum Seed Gum: Characterization and Antioxidant Activity	5
Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends	5
Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria	5
Effect of Fruit Maturity on Microstructural Changes and Oil Yield during Cold‐Pressed Oil Extraction of ‘Hass’ Avocado	5
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	5
Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses	5
Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger	5
Effects of Temperature, Antioxidants, and High‐Vacuum Distillation on the Oxidation of Biodiesel Derived from Waste Vegetable Oil	5
Quality characteristics and volatile compounds of oil extracted from njangsa seed	5
Margarine‐Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry	5
Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils	5
Water‐in‐oleogel emulsion based on γ‐oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives	5
Recent advances on food‐based applications of monoglyceride oleogels	5
A New Green Method for the Production Polyvinylchloride Plasticizers from Fatty Acid Methyl Esters of Vegetable Oils	5
Composition and process approaches that underpin the mechanical properties of oleogels	5
Biosynthesis of Quercetin Palmitate Esters and Evaluation of their Physico‐Chemical Properties and Stability	5
Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion	5
Preparation of Nano‐Emulsion‐Based Hydrogels Conjugated Curcumin as Model Functional Lipid Bioactive Compound	5
Integrated Green and Enzymatic Process to Produce Omega‐3 Acylglycerols from Echium plantagineum Using Immobilized Lipases	5
Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils	5
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 Systems	5
Application of Kenaf Seed Oil‐Nanostructured Lipid Carrier to Palm‐Based α‐Tocopherol Cream for Photoprotection	4
Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty Acid–Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation	4
Reduction of Vegetable Oil‐Derived Fatty Acid Methyl Esters toward Fatty Alcohols without the Supply of Gaseous H₂	4
Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals	4
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	4
Accurate Prediction of Kinematic Viscosity of Biodiesels and their Blends with Diesel Fuels	4
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	4
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	4
Esters from castor oil functionalized with aromatic amines as a potential lubricant	4
Influence of grease formulation parameters on the tribological property of rice bran oil based lubricating grease	4
Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions	4
Multiscale analysis of monoglyceride oleogels during storage	4
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 adhesives	4
Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils	4
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	4
Comparative extraction of cannabinoids and terpenoids from Cannabis sativa L. using three solvents	4
Novel Cocoa Butter Equivalent from Microalgal Butters	4
Potential Use of Crude Coffee Silverskin Oil in Integrated Bioprocess for Fatty Acids Production	4
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	4
Using Nutritional Lipid and Sensorial Profiles for the Characterization of Turkish Olive (Memecik X Gemlik cv) Hybrids obtained from Controlled Crossbreeding	4
Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases	4
New bio‐epoxy from sacha inchi oil by epoxidation reaction	4
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	4
Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars	4
Preferential formation of mono‐dimethyl disulfide adducts for determining double bond positions of poly‐unsaturated fatty acids	4