Journal of the American Oil Chemists Society

Papers
(The TQCC of Journal of the American Oil Chemists Society is 5. 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 2022-08-01 to 2026-08-01.)
ArticleCitations
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides74
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Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese60
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis56
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1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil30
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties28
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil28
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil25
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures23
Enhanced Oxirane Formation in Palm Stearin–Oleic Acid Blend via Choline Chloride‐Mediated Epoxidation21
Natural Deep Eutectic Solvents Integrated With COSMO ‐ RS : A Synergistic Strategy for Sustainable19
Development of structured W/O emulsions with the use of only candelilla wax18
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‐ol18
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 mixtures18
Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings17
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation17
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids17
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil16
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Characterization of food emulsions and dispersions based on nonlinear friction dynamics15
Trends in oleogel research15
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents14
Preparation of branched‐chain fatty acids: A mini review14
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 system13
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion13
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending13
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market13
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters13
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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 Dr12
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties12
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds12
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 squalene12
Ester formation during fatty acid methyl esters oxidation11
Synthesis of DHA ‐Enriched Triacylglycerol via Lipase‐Catalyzed Esterification11
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Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns11
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation11
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester10
Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures10
Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications10
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study10
The Oxidation Mechanisms of Saturated Fatty Acids: Formation of Hydroperoxide Isomers and Production of 2‐Alkanones and Lactones9
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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 tool9
Effect of Air Frying Pretreatment on Quality and Antioxidant Activities of Rapeseed Oil9
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment9
Virtual issue commemorating the 100th anniversary of JAOCS9
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Reaction Process Analysis and Recycling Process Analysis of Sebacic Acid Preparation via Alkaline Hydrolysis9
Fats and Oils at the Nexus of Sustainability, Technology and Global Health9
Optimization of emulsion properties of chickpea protein and its application in food9
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Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes9
Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil9
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules9
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Advanced research on functional lipids in China8
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Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins7
Evaluation of Long‐Term Storage Stability of Palm Biodiesel Using Rancimat and PetroOXY Methods7
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods7
Cocoa butter equivalent from Kpangnan butter and Pequi oil7
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract7
Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System7
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Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate7
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings7
Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve7
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes7
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins7
Saccharification and Co‐Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production6
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Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (136
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Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China6
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals6
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents6
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio6
Plant‐based fat substitutes with promising functional properties and health benefits6
Production Country Origin Impact on Soybean Oil Quality6
Multi‐scale study of the structuration of candle blends with a high content of vegetable fats to replace paraffins: Effect of 12‐hydroxystearic acid content6
Advances in the Development, Enzymatic Preparation, and Functional Properties of Human Milk Fat Substitutes6
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations6
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Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues6
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Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys6
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability6
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis6
Canola meal valorization via acid hydrolysis to generate free amino acids6
Quality characteristics and volatile compounds of oil extracted from njangsa seed6
Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts6
Composition of Candelilla Wax Fractions and Their Relationship to Microstructural and Rheological Properties of W/O Emulsions6
Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat6
Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)6
Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions5
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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 Whey5
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal5
Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions5
The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agoni5
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review5
Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation5
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Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil5
Composition and process approaches that underpin the mechanical properties of oleogels5
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A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation5
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide5
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Composition‐Driven Structural and Viscoelastic Properties of Beeswax–Carnauba Wax Oleogels5
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers5
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed5
Rapid and Non‐Destructive Quantification of Trace‐Level Lignans in Sesame Oil Using FT ‐ NIR Spect5
Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non‐solvent method5
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach5
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid5
Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed ( Brassica napus ) Oleosomes”5
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 chemo5
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review5
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