Journal of the American Oil Chemists Society

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 2020-02-01 to 2024-02-01.)
ArticleCitations
A review of fatty epoxide ring opening reactions: Chemistry, recent advances, and applications25
Beeswax Fractions Used as Potential Oil Gelling Agents24
Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization22
Effect of Roasting on Flaxseed Oil Quality and Stability22
Effect of Pour Point Depressants Combined with Dispersants on the Cold Flow Properties of Biodiesel‐Diesel Blends21
Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel19
Oxidative Stability of Chia (Salvia hispanica L.) and Sesame (Sesamum indicum L.) Oil Blends18
A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying17
Regulatory Changes Affecting the Production and Use of Fats and Oils: Focus on Partially Hydrogenated Oils16
Cold Plasma Treatment of Soybean Oil with Hydrogen Gas15
Formulation and Characterization of Novel Nanostructured Lipid Carriers with Photoprotective Properties Made from Carnauba Wax, Beeswax, Pumpkin Seed Oil, and UV Filters15
Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey14
Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China14
Trypsin Inhibitor and Urease Activity of Soybean Meal Products from Different Countries and Impact of Trypsin Inhibitor on Ileal Amino Acid Digestibility in Pig14
“Arbequina” Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage14
Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels14
Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application14
Rapid Nondestructive Analysis of Intact Canola Seeds Using a Handheld Near‐Infrared Spectrometer14
Preparation of Sebacic Acid via Alkali Fusion of Castor Oil and its Several Derivatives14
Analysis of the Content of Fatty Acid Methyl Esters in Biodiesel by Fourier‐Transform Infrared Spectroscopy: Method and Comparison with Gas Chromatography13
Recent advances in soy protein extraction technology13
Potential use of carnauba wax oleogel to replace saturated fat in ice cream12
Properties of Coated Controlled Release Diammonium Phosphate Fertilizers Prepared with the Use of Bio‐based Amino Oil12
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry12
Renewable Aliphatic Polyesters from Fatty Dienes by Acyclic Diene Metathesis Polycondensation12
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation12
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components12
Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation11
An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products11
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability11
Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors11
Comparison of Canola and Soy Flour with Added Isocyanate as Wood Adhesives11
Current Status of High Oleic Seed Oils in Food Processing11
Scaling up the Bioconversion of Cheese Whey Permeate into Fungal Oil by Mucor circinelloides11
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil10
Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product10
Application of seed oils and its bioactive compounds in sunscreen formulations10
A gas chromatography–mass spectrometry method for the detection of chlorpyrifos contamination in palm‐based fatty acids9
A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils9
Estimating Oil and Protein Content of Sesame Seeds Using Image Processing and Artificial Neural Network9
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine9
Quantification of Mixtures of C2 and C3 Hydroxy Acids and Products of Glycerol Oxidation by High‐Performance Liquid Chromatography and Quantitative 13C NMR9
Assessing the Effects of Sunlight on the Photooxidation of Tropical Oils with Experimental and Computational Approaches9
Back to the future: Fatty acids, the green genie to design smart soft materials9
The Delta 5,7‐Sterols and Astaxanthin in the Marine Microheterotroph Schizochytrium sp. S318
Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation8
Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability8
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils8
Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System8
Soybean Oil and Nonthermal Plasma Pretreatment to Dye Para‐Aramid Woven Fabrics with Disperse Dye Using a Glycerol‐Based Dye Bath8
Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season8
Variation of Oil, Sesamin, and Sesamolin Content in the Germplasm of the Ancient Oilseed Crop Sesamum indicum L.8
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure8
Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near‐Infrared Reflectance Spectroscopy8
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties7
Separation of squalene from olive oil deodorizer distillate using short‐path molecular distillation7
Influence of Aqueous Matrices into Candelilla Wax Organogels Emulsions for Topical Applications7
Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin7
Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing7
A Practical Method for Analysis of Triacylglycerol Isomers Using Supercritical Fluid Chromatography7
Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment7
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies7
Modification of the Ferrous Oxidation‐Xylenol Orange Method for Determination of Peroxide Value in Highly Pigmented Sea Cucumber Viscera Lipid7
Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol7
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 stability7
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols6
High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat6
Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage6
What to Do with Spent Bleaching Earth? A Review6
Characterization of Amount and Quality of Tucuman Kernel Oil as a Potential Biomass6
Alkyl Tail Segments Mobility as a Marker for Omega‐3 Polyunsaturated Fatty Acid‐Rich Linseed Oil Oxidative Aging6
Effect of Ionic Strength on Freeze–Thaw Stability of Glycosylated Soy Protein Emulsion6
Dry Fractionation Approach in Concentrating Tocopherols and Tocotrienols from Palm Fatty Acid Distillate: A Green Pretreatment Process for Vitamin E Extraction6
Lipase‐Catalyzed Interesterification of Schizochytrium sp. Oil and Medium‐Chain Triacylglycerols for Preparation of DHA‐Rich Medium and Long‐Chain Structured Lipids6
Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings6
Use of organogel‐based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin6
Characterizing Lecithin Interactions in Chocolate Using Interfacial Properties and Rheology6
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications6
Development of reduced saturated fat cookie fillings using multicomponent oleogels6
Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure6
Potential of Oilseeds Native to Amazon and Brazilian Cerrado Biomes: Benefits, Chemical and Functional Properties, and Extraction Methods6
Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends5
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 Systems5
Impact of Genotype on Carotenoids Profile in Japanese Quince (Chaenomeles japonica) Seed Oil5
Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin5
Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Red and Green Seaweeds and Characterization of the Active Extracts5
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet5
Solubility limitations of residual steryl glucosides, saturated monoglycerides and glycerol in commercial biodiesel fuels as determinants of filter blockages5
Chemical Profiling of Bosana Virgin Olive Oils Produced in Different Areas of Sardinia5
Integrated Green and Enzymatic Process to Produce Omega‐3 Acylglycerols from Echium plantagineum Using Immobilized Lipases5
Simultaneous Determination of Free Fatty Acids and Esterified Fatty Acids in Rice Oil by Gas Chromatography5
Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils5
Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles5
Quality characteristics and volatile compounds of oil extracted from njangsa seed5
Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes5
Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking5
Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product5
Effects of Temperature, Antioxidants, and High‐Vacuum Distillation on the Oxidation of Biodiesel Derived from Waste Vegetable Oil5
Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications5
Margarine‐Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry5
Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China5
Peanut FAD2 Genotype and Growing Location Interactions Significantly Affect the Level of Oleic Acid in Seeds5
Effect of Fruit Maturity on Microstructural Changes and Oil Yield during Cold‐Pressed Oil Extraction of ‘Hass’ Avocado5
Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils5
EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances5
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products5
Revisiting pure component wax esters as basis of wax‐based oleogels5
Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses5
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system5
Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger5
Effect of Peroxyl‐Radicals‐Induced Oxidative Modification in the Physicochemical and Emulsifying Properties of Walnut Protein5
Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria5
Unique bioactive molecule composition of sea buckthorn (Hippophae rhamnoides L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches5
Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with HPLC‐UV for rapid determination of synthetic phenolic antioxidants in edible oils5
A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract5
Production, health implications and applications of oleogels as fat replacer in food system: A review5
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS5
Influence of grease formulation parameters on the tribological property of rice bran oil based lubricating grease4
Application of Kenaf Seed Oil‐Nanostructured Lipid Carrier to Palm‐Based α‐Tocopherol Cream for Photoprotection4
Reduction of Vegetable Oil‐Derived Fatty Acid Methyl Esters toward Fatty Alcohols without the Supply of Gaseous H24
Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions4
Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion4
Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples4
Synthesis and Characterization of Polyethylene Glycol Diesters from Estolides Containing Epoxides and Diols4
Comparative extraction of cannabinoids and terpenoids from Cannabis sativa L. using three solvents4
Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty AcidRich Linseed and Fish Oil Emulsions during Thermal Air Oxidation4
Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals4
Encapsulation of Unsaponifiable Matter of Rice Bran Oil Bychitosan and Lepidium perfoliatum Seed Gum: Characterization and Antioxidant Activity4
The Application of Quantitative Structure–Property Relationship Modeling and Exploratory Analysis to Screen Catalysts for the Synthesis of Oleochemical Carbonates from CO2 and Bi4
Fatty acid ethyl esters production from distillers corn oil by enzymatic catalysis4
GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees4
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols4
Increasing the firmness of wax‐based oleogels using ternary mixtures of sunflower wax with beeswax:candelilla wax combinations4
Novel Cocoa Butter Equivalent from Microalgal Butters4
Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases4
Accurate Prediction of Kinematic Viscosity of Biodiesels and their Blends with Diesel Fuels4
Biosynthesis of Quercetin Palmitate Esters and Evaluation of their Physico‐Chemical Properties and Stability4
Preparation of Nano‐Emulsion‐Based Hydrogels Conjugated Curcumin as Model Functional Lipid Bioactive Compound4
Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat4
Preferential formation of mono‐dimethyl disulfide adducts for determining double bond positions of poly‐unsaturated fatty acids4
0.046448945999146