Journal of the American Oil Chemists Society

Article	Citations
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides	74
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Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	60
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	56
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1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	30
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties	28
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	28
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil	25
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	23
Enhanced Oxirane Formation in Palm Stearin–Oleic Acid Blend via Choline Chloride‐Mediated Epoxidation	21
Natural Deep Eutectic Solvents Integrated With COSMO ‐ RS : A Synergistic Strategy for Sustainable	19
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	18
Spectroscopic and In Silico Determination of the Structural and Antioxidant Properties of Essential Oils From Lavandula	18
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	18
Development of structured W/O emulsions with the use of only candelilla wax	18
Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings	17
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	17
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	17
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	16
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Characterization of food emulsions and dispersions based on nonlinear friction dynamics	15
Trends in oleogel research	15

Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	14
Preparation of branched‐chain fatty acids: A mini review	14
Discrimination of Lipid Hydroperoxide Positional Isomers Using SFC– MS / MS	14
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	13
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	13
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	13
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	13
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	13
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Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.	13
Thermal and Rheological Characterization and Glass‐Former Fragility Evaluation of Flaxseed Mucilage ( Linum usitatissimum ) Microencapsulated by Spray Dr	12
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	12
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	12
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α‐Linolenic Acid Through	12
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	12
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Issue Information	11
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	11
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation	11
Ester formation during fatty acid methyl esters oxidation	11
Synthesis of DHA ‐Enriched Triacylglycerol via Lipase‐Catalyzed Esterification	11
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	10
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures	10
Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications	10
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	10
The Oxidation Mechanisms of Saturated Fatty Acids: Formation of Hydroperoxide Isomers and Production of 2‐Alkanones and Lactones	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	9
Effect of Air Frying Pretreatment on Quality and Antioxidant Activities of Rapeseed Oil	9
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	9
Virtual issue commemorating the 100th anniversary of JAOCS	9
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Reaction Process Analysis and Recycling Process Analysis of Sebacic Acid Preparation via Alkaline Hydrolysis	9
Fats and Oils at the Nexus of Sustainability, Technology and Global Health	9
Optimization of emulsion properties of chickpea protein and its application in food	9
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Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	9
Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil	9
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	9
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Advanced research on functional lipids in China	8
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Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	7
Cocoa butter equivalent from Kpangnan butter and Pequi oil	7

Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	7
Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System	7
Abstract	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
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
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	7
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	7
Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins	7
Evaluation of Long‐Term Storage Stability of Palm Biodiesel Using Rancimat and PetroOXY Methods	7
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat	6
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)	6
Saccharification and Co‐Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production	6
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Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	6
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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Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	6
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat	6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	6
Plant‐based fat substitutes with promising functional properties and health benefits	6
Production Country Origin Impact on Soybean Oil Quality	6
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	6
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
Advances in the Development, Enzymatic Preparation, and Functional Properties of Human Milk Fat Substitutes	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
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Issue Information	6
Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	6
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	6
Composition of Candelilla Wax Fractions and Their Relationship to Microstructural and Rheological Properties of W/O Emulsions	6
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	6
Canola meal valorization via acid hydrolysis to generate free amino acids	6
Quality characteristics and volatile compounds of oil extracted from njangsa seed	6
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	6
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	5
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	5
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Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions	5
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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	5
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	5
Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions	5
The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agoni	5
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review	5
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	5
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Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	5
Composition and process approaches that underpin the mechanical properties of oleogels	5
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A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation	5
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	5
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Composition‐Driven Structural and Viscoelastic Properties of Beeswax–Carnauba Wax Oleogels	5
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	5
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	5
Rapid and Non‐Destructive Quantification of Trace‐Level Lignans in Sesame Oil Using FT ‐ NIR Spect	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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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	5
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	5
Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed ( Brassica napus ) Oleosomes”	5
Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener	4
Impact of Pretreatments on the Reduction of Allyl Isothiocyanate ( AITC ) Content in Mustard Seeds	4
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	4
Activated Halloysites as Alternative Adsorbents for Crude Cottonseed Oil Bleaching	4
Structured Lipids: Synthesis, Genetic Engineering, and Applications	4
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	4
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Green Ultrasonic Extraction of High Stearic–High Oleic Sunflower Oil Using Isopropanol as Solvent	4
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils	4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	4
Optimization of Saponification Process for Quantification of Individual and Total Tocopherols and Phytosterols in Canola Oil Refining By‐Products	4
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Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	4
Esters from castor oil functionalized with aromatic amines as a potential lubricant	4

Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	4
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective	3
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese	3
Understanding the Aqueous Self‐Assembly of Raw Sophorolipid Mixtures Using a Statistical Approach Applied to Synchrotron Small Angle X‐Ray Scattering ( SAXS	3
Bio‐Based Polyol Production Through Prilezhaev Reaction of Vegetable Oil—A Brief Review	3
The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding	3
Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters	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
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Photochemical versus thermal thiol‐ene “click chemistry” for renewable polyols with application in polyurethanes	3
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	3
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A comparison of wet‐extracted coconut oils prepared under hot and cold conditions	3
Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
JAOCS special issue on advancement in plant protein‐based emulsions	3
Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	3
Black Soldier Fly Larvae Oil as a Novel Lipid Source for Eco‐Friendly Hair Conditioner Formulations	3
Thermal Oxidation of Cyclopropene Fatty Acids: Kinetics and Reaction Mechanism Based on Degradation Products	3
A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides	3
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Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	3
Editorial for the 100th anniversary of JAOCS	3
Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations	3
Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes	3
Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds	3
Mesopelagic Fish as a Promising New Source of Omega‐3 Fatty Acids in Comparison With Australian Commercial Seafood	3
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Rapeseed Oil Cake Bio‐Packaging: Physicochemical Properties and Application in Edible Oil Preservation	3
Prilezhaev Reaction of Vegetable Oil for Bio‐Based Polyol Production: A Review	3
Revisiting Securidaca longipedunculata Seed Oil: Applying NMR and Mass Spectroscopy to Confirm the Pre	3
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Determination of Crystalline Fraction and Specific Surface Area During Fat Crystallization Using In Situ Synchrotron X‐Ray Scattering	3
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Valorization of Glycerol Into Short‐Chain Esters: Kinetic and Thermodynamic Aspects	3
A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors	3
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Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review	3
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
Developing thermally stable beverage emulsions using mildly fractionated pea proteins	3
Rapid single flax (Linum usitatissimum) seed phenotyping of oil and other quality traits using single kernel near infrared spectroscopy	2
Factors Affecting Lipid Crystallization: Chemical Composition and Processing Conditions	2
Lipid Oxidation of Pickering Emulsions Produced With Electrosprayed Sodium Caseinate Particles and Sago Palm Weevil Larvae Oil	2
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum	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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Physicochemical Stability and Sensory Evaluation of Novel Fish Oil Fortified Plant Milk Beverages	2
Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN	2
Polyols from castor oil (Ricinus communis) and epoxidized soybean oil (Glycine max) for application as a lubricant base	2
Tailor‐made production of mannosylerythritol lipids: From genetic modification to chemical synthesis	2
Identification of cold tolerance and some agronomic traits of advanced safflower genotypes developed by hybridization	2
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature	2
High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties	2
A simple and cost‐effective direct transmethylation procedure for plant lipid analysis	2
Effects of Cooking on the Nutritional Composition of the Marine Snail Stramonita haemastoma From the Tunisian Mediterranean Coast	2
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications	2
Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties	2
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products	2
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value	2
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	2
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Transesterification of waste cooking oil with a commercial liquid biocatalyst: Key information revised and new insights	2
Isolation of free fatty acids from brown grease lipids using wiped film evaporation	2
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Effect of Solvent Polarity on the Antioxidant Interactions of γ‐Tocopherol, β‐Sitosterol, and Ellagic Acid in Iron Walnut Oil	2
Methyl Substituted Long Chain 1,4‐ O ‐Bridged‐1,3‐Dienes—Novel Suitable Internal Standards for the GC	2
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut	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
Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions	2
On treatment options to improve the functionality of pea protein	2
Optimizing the chemical refining process parameters on the removal of free fatty acid in distillers corn oil	2
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids	2
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry	2
Essential Oils and Modern Packaging: A Comprehensive Review on Anti‐Fungal Efficacy	2
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Issue Information	2
Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications	2
Special issue highlighting the 2023 AOCS Annual Meeting & Expo	2
Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities	2
Glycerol dehydration catalyzed by solid acid in nonthermal plasma and simulation analysis of plasma electric field	2
Fatty Acid Distribution and Oxidative Stability of DHA/EPA‐Enriched Structured Lipids From Virgin Coconut Oil	2
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	2
Solvent‐free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3‐specific and non‐specific lipases	2
Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends	2
Development of Cookies Added With Olive Leaf Flour: Physical–Chemical and Sensory Profile	2
Evaluation of the influence of chromium(III) ions and protoporphyrin IX on the oxidative stability of biodiesel	2
Compositional Variability in A lgerian Monocultivar Extra Virgin Olive Oils: A UPLC ‐	2
A GC–MSD method for analysis of dimethyl sulfate in palm oil‐based esterquat	2