Journal of the American Oil Chemists Society

Article	Citations
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications	30
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
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels	19
A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying	19
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry	19
Potential use of carnauba wax oleogel to replace saturated fat in ice cream	18
Oxidative Stability of Chia (Salvia hispanica L.) and Sesame (Sesamum indicum L.) Oil Blends	18
Regulatory Changes Affecting the Production and Use of Fats and Oils: Focus on Partially Hydrogenated Oils	16
Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application	16
Recent advances in soy protein extraction technology	15
Cold Plasma Treatment of Soybean Oil with Hydrogen Gas	15
Properties of Coated Controlled Release Diammonium Phosphate Fertilizers Prepared with the Use of Bio‐based Amino Oil	15
Biodiesel Production from Sunflower Oil Using K2CO3 Impregnated Kaolin Novel Solid Base Catalyst	15
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation	14
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China	14
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability	14
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
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	13
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine	13
Scaling up the Bioconversion of Cheese Whey Permeate into Fungal Oil by Mucor circinelloides	13
Current Status of High Oleic Seed Oils in Food Processing	13
Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors	12
Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation	12

Comparison of Canola and Soy Flour with Added Isocyanate as Wood Adhesives	11
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	11
An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products	11
Revisiting pure component wax esters as basis of wax‐based oleogels	11
The Delta 5,7‐Sterols and Astaxanthin in the Marine Microheterotroph Schizochytrium sp. S31	10
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
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products	10
Application of seed oils and its bioactive compounds in sunscreen formulations	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
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	9
A gas chromatography–mass spectrometry method for the detection of chlorpyrifos contamination in palm‐based fatty acids	9
Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability	9
Assessing the Effects of Sunlight on the Photooxidation of Tropical Oils with Experimental and Computational Approaches	9
Estimating Oil and Protein Content of Sesame Seeds Using Image Processing and Artificial Neural Network	9
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation	8
Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy	8
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols	8
Influence of Aqueous Matrices into Candelilla Wax Organogels Emulsions for Topical Applications	8
Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass	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
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
Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season	8
Development of reduced saturated fat cookie fillings using multicomponent oleogels	8
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	7
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	7
Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment	7
Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability	7
Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods	7
A Practical Method for Analysis of Triacylglycerol Isomers Using Supercritical Fluid Chromatography	7
Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage	7
Effect of different cell disruption methods on lipid yield of Schizochytrium sp.	7
Alkyl Tail Segments Mobility as a Marker for Omega‐3 Polyunsaturated Fatty Acid‐Rich Linseed Oil Oxidative Aging	7
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet	7
Separation of squalene from olive oil deodorizer distillate using short‐path molecular distillation	7
Characterizing Lecithin Interactions in Chocolate Using Interfacial Properties and Rheology	7
Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin	7
EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances	7
Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction	6
Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings	6
What to Do with Spent Bleaching Earth? A Review	6
Production, health implications and applications of oleogels as fat replacer in food system: A review	6
Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia	6
Peanut FAD2 Genotype and Growing Location Interactions Significantly Affect the Level of Oleic Acid in Seeds	6
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	6
Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes	6
Simultaneous Determination of Free Fatty Acids and Esterified Fatty Acids in Rice Oil by Gas Chromatography	6

Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Red and Green Seaweeds and Characterization of the Active Extracts	6
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	6
Lipase‐Catalyzed Interesterification of Schizochytrium sp. Oil and Medium‐Chain Triacylglycerols for Preparation of DHA‐Rich Medium and Long‐Chain Structured Lipids	6
Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils	6
Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications	6
Solubility limitations of residual steryl glucosides, saturated monoglycerides and glycerol in commercial biodiesel fuels as determinants of filter blockages	6
Effect of Ionic Strength on Freeze–Thaw Stability of Glycosylated Soy Protein Emulsion	6
A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract	6
High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat	6
Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure	6
Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin	6
Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product	6
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	6
Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China	6
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations	6
Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils	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
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
Impact of Genotype on Carotenoids Profile in Japanese Quince (Chaenomeles japonica) Seed Oil	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
Effect of Peroxyl‐Radicals‐Induced Oxidative Modification in the Physicochemical and Emulsifying Properties of Walnut Protein	5
Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with HPLC‐UV for rapid determination of synthetic phenolic antioxidants in edible oils	5
Water‐in‐oleogel emulsion based on γ‐oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives	5
Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles	5
Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses	5
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile	5
The Application of Quantitative Structure–Property Relationship Modeling and Exploratory Analysis to Screen Catalysts for the Synthesis of Oleochemical Carbonates from CO2 and Bi	5
Biosynthesis of Quercetin Palmitate Esters and Evaluation of their Physico‐Chemical Properties and Stability	5
Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria	5
Margarine‐Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry	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
Recent advances on food‐based applications of monoglyceride oleogels	5
Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger	5
Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking	5
Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends	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
Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches	5
Preparation of Nano‐Emulsion‐Based Hydrogels Conjugated Curcumin as Model Functional Lipid Bioactive Compound	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
Application of Kenaf Seed Oil‐Nanostructured Lipid Carrier to Palm‐Based α‐Tocopherol Cream for Photoprotection	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
Encapsulation of Unsaponifiable Matter of Rice Bran Oil Bychitosan and Lepidium perfoliatum Seed Gum: Characterization and Antioxidant Activity	4
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	4
Comparative extraction of cannabinoids and terpenoids from Cannabis sativa L. using three solvents	4
Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions	4
Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty Acid–Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation	4
A New Green Method for the Production Polyvinylchloride Plasticizers from Fatty Acid Methyl Esters of Vegetable Oils	4
Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals	4
Accurate Prediction of Kinematic Viscosity of Biodiesels and their Blends with Diesel Fuels	4
Composition and process approaches that underpin the mechanical properties of oleogels	4
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis	4
Preferential formation of mono‐dimethyl disulfide adducts for determining double bond positions of poly‐unsaturated fatty acids	4
Potential Use of Crude Coffee Silverskin Oil in Integrated Bioprocess for Fatty Acids Production	4
Novel Cocoa Butter Equivalent from Microalgal Butters	4
Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)	4
Reduction of Vegetable Oil‐Derived Fatty Acid Methyl Esters toward Fatty Alcohols without the Supply of Gaseous H2	4
New bio‐epoxy from sacha inchi oil by epoxidation reaction	4
Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	4
Synthesis of Dimer Acid 2‐Ethylhexyl Esters and their Physicochemical Properties as Biolubricant Base Stock and their Potential as Additive in Commercial Base Oils	3
Solvent‐free enzymatic esterification of free fatty acids with glycerol for biodiesel application: Optimized using the Taguchi experimental method	3
Solidification behavior of acylglycerols in fatty acid methyl esters and effects on the cold flow properties of biodiesel	3
Stability of the Gossypol‐Amine Adducts Used for Chromatographic Measurement of Total and Isomeric Gossypol	3
A comprehensive approach to pecan nut valorization: Extraction and characterization of soluble and insoluble‐bound phenolics	3
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	3
Chemical Compositions and Oxidative Stabilities of Ginkgo biloba Kernel Oils from Four Cultivated Regions in China	3
Multiscale analysis of monoglyceride oleogels during storage	3
Formation kinetics of radiolytic lipid products in model food–lipid systems with gamma irradiation	3
Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior	3
Efficient Conversion of Glycerol into High Value‐Added Chemicals by Partial Oxidation	3
Quality characteristics of oils extracted from ɣ‐irradiated chia (Salvia hispanica L.) seeds	3
Glycerolysis of Buriti Oil (Mauritia flexuosa) by Magnesium Oxide and Immobilized Lipase Catalysts: Reaction Yield and Carotenoids Degradation	3
Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils	3
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	3
Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols	3
Development of a green integrated process for biodiesel esters production: Use of fermented macaúba cake as biocatalyst for macaúba acid oil transesterification	3

Combination of the Elevated Stearic Acid Trait with Other Fatty Acid Traits in Soybean	3
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	3
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	3
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	3
Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	3
Production of Industrially Useful and Renewable p‐Cymene by Catalytic Dehydration and Isomerization of Perillyl Alcohol	3
Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium	3
Stability, structure, and antioxidant activity of astaxanthin crystal from Haematococcus pluvialis	3
Proton Nuclear Magnetic Resonance‐Based Method for the Quantification of Epoxidized Methyl Oleate	3
Phosphonates of Vegetable Oils—Characterization as Lubricants	3
Dyeing para‐aramid fabrics in supercritical carbon dioxide with pretreatment of nonthermal plasma induced oil polymers	3
Quantitative Evaluation of Oxidative Stability of Biomembrane Lipids in the Presence of Vitamin E	3
Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile	3
Supercritical carbon dioxide extraction, purification, and characterization of wax from sorghum and sorghum by‐products as an alternative natural wax	3
Refining and Sulfurization of Oil from Black Soldier Fly and Its Application as Biodegradable Lubricant Additive	3
Unusual Shorter‐Chain C35 and C36 Alkenones from Commercially Grown Isochrysis sp. Microalgae	3
Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes	3
Acyl‐acyl carrier protein pool dynamics with oil accumulation in nitrogen‐deprived Chlamydomonas reinhardtii microalgal cells	3
Vegetable and mineral oil oleogels developed at different monoglyceride to lecithin molar ratios	3
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	3
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	3
Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures	3
Effect of sucrose esters on polymorphic behavior and crystallization kinetics of cupuassu fat and its fractions	3
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions	3
Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars	3
Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils	3
Effects of Foliar Applications of Zinc in the Forms of Free Mineral or Amino Acid Complexed on Qualitative Characteristics of Olive Oil	2
Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran	2
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	2
A Soap‐Free Strategy for One‐Pot Synthesizing Conjugated Linoleic Acid: Alkali Isomerization of Linoleic Acid through Preferential Esterification Pathway	2
Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear	2
A heat transfer model and supporting experiments to guide the uniform gelation of molecular oleogels during scale‐up	2
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	2
Cocoa butter equivalent from Kpangnan butter and Pequi oil	2
Increased oilseed shelf life using peanut flour biopackages	2
Enzyme Processing of Soy Flour with Minimized Protein Loss	2
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	2
Pecan (Carya illinoinensis) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance	2
The Friction and Wear Behaviors of Vegetable Oil‐Based Waxes, Natural Beeswax, and Petroleum Paraffin Wax	2
Effect of Chain Length for Dicarboxylic Monomeric Units of Polyester Polyols on the Morphology, Thermal and Mechanical Properties of Thermoplastic Urethanes	2
Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High‐Intensity Ultrasound: A Long‐Term Storage Study	2
Heterogeneous esterification of ricinoleic acid with polyol for the synthesis of polyol ricinoleates as biomass‐based lubricant base oil	2
Synthesizing Hindered Structure Poly (p‐Phenylenediamine) by Enzymatic Catalysis and Evaluating Its Antioxidation Mechanism in Biodegradable Castor Oils	2
Jet cooking dramatically improves the wet strength of soy adhesives	2
Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels	2
Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops	2
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content	2
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	2
Effect of canola meal fermentation and protein extraction method on the functional properties of resulting protein products	2
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	2
Transesterification of waste cooking oil with a commercial liquid biocatalyst: Key information revised and new insights	2
Phytonutrient content and oil quality of selected edible oils upon twelve months storage	2
Relationship between the physical properties of butter and water loss during lamination	2
Moderate Edible Oil Refining: State‐of‐the‐Art in China	2
Influence of different reactor types on Nannochloropsis oculata microalgae culture for lipids and fatty acid production	2
Hermetia illucens Larvae as a Living Bioreactor for Simultaneous Food by‐Products Recycling and Useful Oil Production	2
Hydrogenation of vegetable oil using highly dispersed Pt/γ‐Al2O3 catalyst: Effects of key operating parameters and deactivation study	2
Agronomic performance of high oleic, low linolenic soybean in Tennessee	2
X‐ray characterization of three possible edible oleogelators: Experiment and theory	2
Optimization of cell wall disruption and lipid extraction methods by combining different solvents from wet Chlorella vulgaris	2
Enrichment of carotene from palm oil by organic solvent nanofiltration	2
Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil	2
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	2
Fast chromatography of pulse triacylglycerols	2
Relationship between oil binding capacity and physical properties of interesterified soybean oil	2
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	2
Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake	2
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	1
Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation	1
Na2SiO3‐Catalyzed Glycerolysis of Sacha Inchi (Plukenetia volubilis L.) Oil into Di‐ and Monoacylglycerols	1
Development of structured W/O emulsions with the use of only candelilla wax	1
Improving the cold flow properties of biodiesel from waste cooking oil by ternary blending with bio‐based alcohols and diesel from direct coal liquefaction	1
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	1
Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of Ceratonia siliqua L.	1
Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions	1
Formulation lyotropic liquid crystals from palm oil‐based monoacylglycerols	1
Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils	1
Microstructuring process in oleogels formulated with vegetable oils and monoglycerides: A comparison of non‐isothermal nucleation kinetics by spectrophotometric and DSC analysis	1
Canola meal valorization via acid hydrolysis to generate free amino acids	1
Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid	1
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality	1
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	1
A new method for determining protein solubility index (PSI) based on extraction with 5 mM alkali hydroxide and its correlation with trypsin inhibitor activity in soybean products	1
Effect of storage time on the mechanical and microstructural properties of bigels based on xanthan gum and castor oil	1
Oil Quality and Yield of Different Carthamus tinctorius Cultivars: Promising Oilseeds for Biodiesel in Semi‐Arid Regions	1
A review on losses and transformation mechanisms of common antioxidants	1
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	1
Furan fatty acid concentrations in tea infusions prepared from green, black, and herbal teas	1
Organogelation Capacity of Epicuticular and Cuticular Waxes from Flax and Wheat Straws	1
Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol	1
Kinetic model for the esterification of free fatty acids from palm oil with methanol using sulfuric acid as catalyst and sensitivity analysis in tubular reactors	1
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	1
Evaluation of a high oleic soybean oil variety in lubricant and biodiesel applications	1
Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils	1
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	1