Journal of the American Oil Chemists Society

Article	Citations
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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	33
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil	32
Revisiting pure component wax esters as basis of wax‐based oleogels	29
Development of structured W/O emulsions with the use of only candelilla wax	28
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity	26
Composition and physicochemical properties of Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense seeds and seed oils from Burkina Faso	22
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Revisiting a model to predict pure triglyceride thermodynamic properties: parameter optimization and performance	19
Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy	19
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures	19
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese	15
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures	15
Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis	15
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents	15
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil	15
Characterization of food emulsions and dispersions based on nonlinear friction dynamics	14
Trends in oleogel research	14
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Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation	13
Preparation of branched‐chain fatty acids: A mini review	13
Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil	12
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending	12

“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids	12
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion	11
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Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene	10
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds	10
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties	10
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations	10
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract	10
Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp	10
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters	9
Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate	9
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system	9
Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein	9
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market	9
Ester formation during fatty acid methyl esters oxidation	8
Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester	8
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Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment	8
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends	8
Collaborative study for the quantification of total contents of 2‐ and 3‐monochloropropanediol and glycidol in food emulsifiers by GC–MS	8
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns	8
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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	7
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes	7
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study	7
Virtual issue commemorating the 100th anniversary of JAOCS	7
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules	7
Optimization of emulsion properties of chickpea protein and its application in food	7
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Comparison of ISO 14902:2001 with AOCS Ba 12a‐2020 for determining trypsin inhibitor activity in protein products	6
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil	6
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Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability	6
Cocoa butter equivalent from Kpangnan butter and Pequi oil	6
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols	6
Separation of racemic mixtures of sn‐1(3)‐monoacylglycerols by enantioselective‐HPLC/ELSD	6
Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet	6
Advanced research on functional lipids in China	6
Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods	5
Plant‐based fat substitutes with promising functional properties and health benefits	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
Quality characteristics and volatile compounds of oil extracted from njangsa seed	5
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Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys	5
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis	5
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins	5
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes	5
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract	5
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate	5
Solidification behavior of acylglycerols in fatty acid methyl esters and effects on the cold flow properties of biodiesel	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
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals	5
Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols	5
Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings	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
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
Progress in analytical methods for pesticide detection in palm oil and palm kernel oil matrices, and pesticide fate studies in oil palm plantations	5
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio	5
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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	4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review	4
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A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower	4
Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent	4
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (13	4
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Selection of promising lines for yield and quality traits in advanced segregating generation of linseed	4
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry	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
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil	4
New bio‐epoxy from sacha inchi oil by epoxidation reaction	4
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues	4
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Partitioning, solubility and solubilization of limonene into water or short‐chain phosphatidylcholine solutions	4
Composition and process approaches that underpin the mechanical properties of oleogels	4
Influence of different reactor types on Nannochloropsis oculata microalgae culture for lipids and fatty acid production	4
Development of reduced saturated fat cookie fillings using multicomponent oleogels	4
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Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal	4
Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach	4
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China	4
Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents	4
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Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts	4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components	4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction	4
Lipase‐mediated synthesis of neopentyl glycol diester using a combination of reduced and standard pressure	4
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Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation	4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19	3
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Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method	3
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Esters from castor oil functionalized with aromatic amines as a potential lubricant	3
Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties	3
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Enzymatic hydrolysis and detection of 3‐monochloropropane‐1,2‐diol esters	3
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil	3
Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid	3
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc	3
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers	3
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability	3
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis	3
High protein sunflower‐based edible coating to preserve roasted sunflower seeds	3
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil	3
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Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil	3
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications	3
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Process optimization of simultaneous enzymatic production of 1,3‐dioleoyl‐2‐palmitoylglycerol and 1‐oleoyl‐2‐palmitoyl‐3‐linoleoylglycerol	3
Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L	3
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils	3
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide	3
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	3
Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils	3
Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides	3
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Sorghum oleoresins: Effect of extraction on compositional and structural characteristics	3

Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine

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