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 2021-06-01 to 2025-06-01.)

Article	Citations
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Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	33
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	30
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	29
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	23
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	22
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	22
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	21
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	20
Development of structured W/O emulsions with the use of only candelilla wax	17
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	16
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	16
¹H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	15
Revisiting pure component wax esters as basis of wax‐based oleogels	15
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	15
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	14
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Trends in oleogel research	14
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	13
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	13
Preparation of branched‐chain fatty acids: A mini review	13
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	12

Characterization of food emulsions and dispersions based on nonlinear friction dynamics	12
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	11
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Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	11
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	11
Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	11
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	11
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	10
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	10
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	10
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	10
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	10
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	10
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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 system	10
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	10
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	9
Ester formation during fatty acid methyl esters oxidation	9
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Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	9
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Optimization of emulsion properties of chickpea protein and its application in food	9
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	8
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Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	8
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	8
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Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	8
Virtual issue commemorating the 100th anniversary of JAOCS	7
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	7
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	7
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Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	7
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	7
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Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	6
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	6
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	6
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	6
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Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	6
Advanced research on functional lipids in China	6
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	6
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet	6
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	6
Plant‐based fat substitutes with promising functional properties and health benefits	6
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Cocoa butter equivalent from Kpangnan butter and Pequi oil	6
Comparison of ISO 14902:2001 with AOCS Ba 12a‐2020 for determining trypsin inhibitor activity in protein products	6
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	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
Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve	5
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	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
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na₂WO₄/H₃PO₄/H₂O₂‐based catalys	5
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	5
Canola meal valorization via acid hydrolysis to generate free amino acids	5
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	5
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	5
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	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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Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	5
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	5
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Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	5
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	5
New bio‐epoxy from sacha inchi oil by epoxidation reaction	5
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Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	5
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (¹H and ¹³C) and IRMS (¹³	5
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	5
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	4
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	4
Composition and process approaches that underpin the mechanical properties of oleogels	4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	4
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	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
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Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)	4
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	4
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	4
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	4
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	4
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	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
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	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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Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey	4
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
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The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	4
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	4
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	4
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Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	4
Development of reduced saturated fat cookie fillings using multicomponent oleogels	4
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