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 2021-11-01 to 2025-11-01.)
ArticleCitations
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‐ol84
Synthesis of Biophenol‐Derived Biolubricants With Enhanced Antioxidant Properties46
Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil46
1H NMR chemometrics and mechanistic insights on the thermal degradation of coconut oil41
High efficiency preparation of standard grade γ‐tocopherol and its antioxidant activity41
Shelf‐life of biodiesel by isothermal oxidation induction period at variable temperatures40
Development of structured W/O emulsions with the use of only candelilla wax29
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Analysis of cruciferin content in whole seeds of Brassica napus L. by near‐infrared spectroscopy22
Palm Kernel Cake‐ A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides20
Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme‐modified cheese20
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Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis19
Revisiting pure component wax esters as basis of wax‐based oleogels18
An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures18
Synthesis and Characterization of Eco‐Friendly Lubricants Exploring Epoxides and Polyol‐Esters Derived From Madhuca indica Seed Oil17
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Investigating the effect of refining parameters on acetic acid removal and the quality of crude epoxidized soybean oil16
“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids16
Preparation of branched‐chain fatty acids: A mini review15
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Characterization of food emulsions and dispersions based on nonlinear friction dynamics12
Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending12
Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation12
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents12
Trends in oleogel research12
Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.11
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds11
Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion11
Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene11
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties11
Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract11
Comparative study of the self‐assembly and thermal properties of six commercial sucrose esters11
Green lubricants production from Nile tilapia waste and prediction of physical properties through molecular dynamics simulations11
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The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system10
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α‐Linolenic Acid Through Rhodococcus opacus Fermentation10
Furan fatty acid amounts and their occurrence in triacylglycerols of white asparagus (Asparagus officinalis) from the German market10
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Production of 11R‐hydroxyeicosatetraenoic acid from arachidonic acid by Escherichia coli cells expressing arachidonate 11R‐lipoxygenase from Nostoc sp10
Medium‐ and long‐chain triacylglycerol in human breast milk and association with maternal dietary patterns9
Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl‐ketones formation assessment9
Optimization of emulsion properties of chickpea protein and its application in food9
Isolation and Structure Investigation of Esters Formed During Fatty Acid Methyl Esters Aerobic Oxidation9
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Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester9
Ester formation during fatty acid methyl esters oxidation9
Frying characteristics of high‐oleic rapeseed blended oil: A comparative study9
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Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures9
Oxidative stability of optimized nanostructured lipid carriers containing thymoquinone‐rich oil8
Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes8
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules8
Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ‐oryzanol blends8
Virtual issue commemorating the 100th anniversary of JAOCS8
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Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols8
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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 tool8
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Screening of vegetable drying oils as potential self‐healing agents for smart anticorrosive coatings7
Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes7
Cocoa butter equivalent from Kpangnan butter and Pequi oil7
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Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of ve7
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Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods7
Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability7
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Countercurrent chromatography isolation of 11′‐γ‐tocomonoenol from pumpkin seed oil with detection of novel minor tocochromanols7
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract7
Plant‐based fat substitutes with promising functional properties and health benefits7
Profiling and characterization of Camelina sativa (L.) Crantz meal proteins7
Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate7
Effects often overlooked in lipid oxidation in oil‐in‐water emulsions: Agitation conditions and headspace‐to‐emulsion ratio6
Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals6
Quality characteristics and volatile compounds of oil extracted from njangsa seed6
Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat6
Identification of Turkish extra virgin olive oils produced in different regions by using NMR (1H and 13C) and IRMS (136
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Biodegradable Sodium Alginate Films Incorporated With Microcapsules of Amazonian Buriti Fruit Oil (Mauritia flexuosa L.)6
Canola meal valorization via acid hydrolysis to generate free amino acids6
Advanced research on functional lipids in China6
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Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat6
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
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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Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents6
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Synthesis of high hydroxyl value polyol from rubber seed oil by using Na2WO4/H3PO4/H2O2‐based catalys6
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues6
Foliar spraying of potassium gluconate promotes the synthesis of the seed oil of Styrax tonkinensis6
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Extraction of ferulic acid from oil palm pressed fiber by a choline chloride based deep eutectic solvent5
Modulation of Lipase Selectivity Through Conformational Engineering and Reaction Media: A Review5
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Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts5
Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced‐Fat Dressing‐Like Emulsions Prepared With Tofu Whey5
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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 method5
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil5
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Mineral saturated hydrocarbons and mineral aromatic hydrocarbons in tropical plant oils and their removal by molecular distillation5
Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China5
A lipidomic approach for profiling and distinguishing seed oils of Hibiscus manihot L., flaxseed, and oil sunflower5
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Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach5
Composition and process approaches that underpin the mechanical properties of oleogels5
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New bio‐epoxy from sacha inchi oil by epoxidation reaction5
High protein sunflower‐based edible coating to preserve roasted sunflower seeds4
Correction to “Evaluating the Oxidative Stability of Triacylglycerols in Rapeseed (Brassica napus) Oleosomes”4
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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 chemo4
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil4
Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarc4
Structured Lipids: Synthesis, Genetic Engineering, and Applications4
Selection of promising lines for yield and quality traits in advanced segregating generation of linseed4
The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agonists in Low‐Fat Oil‐In Water (O/W) Emulsified Foods4
Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐194
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Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes4
Sorghum oleoresins: Effect of extraction on compositional and structural characteristics4
Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase‐catalyzed ethanolysis4
Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers4
Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry4
Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability4
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review4
Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part II: Addition of selected minor oil components4
Extraction and bioactivity assessment of bio‐oil from Kappaphycus alvarezii biomass using the Bligh, Dyer and Soxhlet method4
The composition of edible oils modifies β‐sitosterol/γ‐oryzanol oleogels. Part I: Stripped triglyceride oils4
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Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine4
Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications4
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Esters from castor oil functionalized with aromatic amines as a potential lubricant4
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Kinetic study of liquid lipase‐catalyzed glycerolysis of olive oil using Lipozyme TL 100L4
Selective synthesis of oleyl alcohol via catalytic and non‐catalytic liquid‐phase methyl oleate reduction4
Effects of temperature and pressure on volatile compounds of black cumin seeds (Nigella sativa L.) oil extracted by supercritical carbon dioxide4
Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.)4
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Soybean oil fatty acid alkyl ester estolides to enhance the functionality of poly(lactic) acid4
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The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil4
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