The Journal of Oleo Science publishes peer reviewed, Open Access articles on basic and applied research into fats and oils. Basic research topics include the chemistry, biochemistry and science of fats and oils, such as related food products, cosmetics, detergents, natural products, petroleum products, lipids and related proteins and sugars. The journal encourages the submission of manuscripts that combine chemistry and/or biochemistry with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
Published by the Japan Oil Chemists’ Society, the Journal of Oleo Science publishes high-quality articles twelve times a year and continuously online. The journal consists of the following sections:
a）Oils & Fats
b）Detergents, Surfactants, Interface & Colloid
c）Biochemistry & Biotechnology
d）Medical Chemistry
e）Nutrition, Health Function & Food Science,
f）Chemistry & Organic Synthesis
g）Essential Oils & Natural Products
h）Cosmetic Science
i）General Subjects