Journal of Oleo Science

Scope & Guideline

Championing Diverse Perspectives in Oleochemical Research

Introduction

Welcome to the Journal of Oleo Science information hub, where our guidelines provide a wealth of knowledge about the journal’s focus and academic contributions. This page includes an extensive look at the aims and scope of Journal of Oleo Science, highlighting trending and emerging areas of study. We also examine declining topics to offer insight into academic interest shifts. Our curated list of highly cited topics and recent publications is part of our effort to guide scholars, using these guidelines to stay ahead in their research endeavors.
LanguageEnglish
ISSN1345-8957
PublisherJAPAN OIL CHEMISTS SOC
Support Open AccessYes
CountryJapan
TypeJournal
Convergefrom 2001 to 2024
AbbreviationJ OLEO SCI / J. Oleo Sci.
Frequency12 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
AddressYUSHI KOGYO KAIKAN BLDG, 13-11, NIHONBASHI 3-CHOME, CHUO-KU, TOKYO 103-0027, JAPAN

Aims and Scopes

The Journal of Oleo Science focuses on the research and application of oils, fats, and related substances in various scientific fields, including food science, nutrition, cosmetics, and pharmaceuticals. The journal aims to provide a platform for the dissemination of innovative research, particularly studies that explore the properties, health benefits, and applications of oleochemicals.
  1. Lipid Chemistry and Technology:
    The journal extensively covers the chemistry of lipids, including their extraction, purification, and modification processes. This includes research on enzymatic processes, chemical transformations, and the development of new methodologies for lipid production.
  2. Health and Nutrition:
    A significant focus is on the health implications of different oils and fats, exploring their roles in diet, nutrition, and disease prevention. This encompasses studies on fatty acid composition, bioactive compounds, and their effects on human health.
  3. Functional and Structural Properties of Oils:
    Research on the functional properties of oils, such as emulsification, stability, and sensory characteristics, is a core area. This includes studies on the physical and chemical properties of oils and their applications in food and cosmetic formulations.
  4. Biological Activities of Oils and Fatty Acids:
    The journal publishes studies investigating the biological activities of various oils and their components, including antioxidant, anti-inflammatory, and anticancer properties. This research often involves in vitro and in vivo studies.
  5. Sustainable Practices in Oil Production:
    There is a growing emphasis on environmentally friendly and sustainable practices in oil production and processing. The journal encourages research that explores the use of renewable resources, waste valorization, and green chemistry approaches.
The Journal of Oleo Science has identified several emerging themes and trends that reflect current scientific interests and societal needs, highlighting the dynamic nature of research in lipid science.
  1. Nanoemulsions and Delivery Systems:
    Research on nanoemulsions and lipid-based delivery systems is gaining momentum, focusing on their applications in drug delivery, cosmetics, and food technology, emphasizing the importance of improving bioavailability and stability.
  2. Plant-based Oils and Functional Foods:
    There is a marked increase in studies exploring the health benefits and functional properties of plant-based oils, particularly in relation to their role in functional foods and dietary supplements, reflecting consumer trends towards plant-based diets.
  3. Sustainable and Green Chemistry Approaches:
    Emerging research emphasizes sustainable practices in the production and processing of oils, including the development of bio-refinery concepts and the use of renewable resources, aligning with global sustainability goals.
  4. Health Benefits of Omega-3 Fatty Acids:
    The focus on omega-3 fatty acids continues to grow, with increased research into their health benefits, particularly in relation to cardiovascular health, cognitive function, and inflammatory diseases.
  5. Fatty Acids and Gut Microbiota Interactions:
    Recent studies are increasingly exploring the interactions between dietary fats and gut microbiota, highlighting the role of fatty acids in modulating gut health and their implications for metabolic diseases.

Declining or Waning

While the Journal of Oleo Science has shown consistent growth in several research areas, some themes have begun to decline in prominence, reflecting shifts in research focus and funding priorities.
  1. Traditional Oil Extraction Methods:
    Research focused on conventional oil extraction methods has seen a decline as newer, more efficient, and environmentally friendly methods gain traction, such as supercritical fluid extraction and enzymatic processes.
  2. Fats in Confectionery Applications:
    The exploration of fats specifically in confectionery has waned, likely due to changing dietary trends and preferences towards healthier options, leading to decreased interest in traditional fat-based confectionery products.
  3. Saturated Fatty Acids in Health Studies:
    There has been a noticeable reduction in studies specifically focusing on saturated fatty acids, as the research community shifts towards understanding the roles of unsaturated fatty acids and their health benefits.

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