The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects.Following is a selection of subject areas which are of special interest to EJLST:Animal and plant products for healthier foods including strategic feeding and transgenic cropsAuthentication and analysis of foods for ensuring food quality and safetyBioavailability of PUFA and other nutrientsDietary lipids and minor compounds, their specific roles in food products and in nutritionFood technology and processing for safer and healthier productsFunctional foods and nutraceuticalsLipidomicsLipid structuring and formulationsOleochemistry, lipid-derived polymers and biomaterialsProcesses using lipid-modifying enzymesThe scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
《欧洲脂质科学与技术杂志》是一份同行评审期刊，发表有关食品科学与技术、生物医学科学（包括临床和临床前研究）、营养、动物科学、植物和微生物脂质、（生物）化学、油脂化学、生物技术、加工、物理化学和分析（包括脂质组学）中脂质相关主题的原创研究文章、综述和其他文章。以下是EJLST特别感兴趣的主题领域：动植物产品，包括战略饲料和转基因作物，用于健康食品的认证和分析，以确保食品质量和安全多不饱和脂肪酸和其他营养素的生物利用率膳食脂质和次要化合物，它们在食品和营养中的特殊作用食品技术和加工，以获得更安全和更健康的产品功能性食品和营养品脂质组学脂质结构和配方油脂化学、脂质衍生聚合物和生物材料使用脂质修饰酶的过程范围不限于这些领域。强烈鼓励就基础研究和应用的接口主题提交报告。该杂志是官方机构欧洲联合会的科学和技术的脂质（欧洲联邦脂质）。
Waste Cooking Oils as Feedstock for Lipase and Lipid‐Rich Biomass Production
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800188
Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800396
Quality Parameters of Mechanically Extracted Edible Macauba Oils (Acrocomia aculeata) for Potential Food and Alternative Industrial Feedstock Application
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800329
Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800260
A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800361
Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900031
Rose Hip Seed Oil: Methods of Extraction and Chemical Composition
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800440
Use of Protease from Seabass Pyloric Caeca in Combination with Repeated Freeze–Thawing Cycles Increases the Production Efficiency of Virgin Coconut Oil
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800460
Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900202
The Value of Legume Foods as a Dietary Source of Phytoprostanes and Phytofurans Is Dependent on Species, Variety, and Growing Conditions
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800484
Supercritical CO2 Extraction of Waste Citrus Seeds: Chemical Composition, Nutritional and Biological Properties of Edible Fixed Oils
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800502
Cardanol‐Based Epoxy Monomers for High Thermal Properties Thermosets
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800421
Hammer Mill Sieve Design Impacts Olive Oil Minor Component Composition
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900168
Effect of Chlorophyll on Lipid Oxidation of Rapeseed Oil
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800078
β‐sitosterol Lipid Nano Carrier Based on Propolis Wax and Pomegranate Seed Oil: Effect of Thermal Processing, pH, and Ionic Strength on Stability and Structure
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800347
Seasonal Variation of Proximate Composition and Lipid Nutritional Value of Two Species of Scallops (Chlamys farreri and Patinopecten yessoensis)
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800493
Identification and Quantification of Single and Multi‐Adulteration of Beeswax by FTIR‐ATR Spectroscopy
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900245
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800428
Ultrasound Technology Parameters: Effects on Phenolics in Olive Paste and Oil in Relation to Enzymatic Activity
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800295
Enrichment of Sunflower Oil with γ‐Tocopherol. Study by 1 H NMR of Its Effect Under Accelerated Storage Conditions
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800457
An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800129
The PDO and PGI Table Olives of Spain
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800136
Reliable Classification of Olive Oil Origin Based on Minor Component Profile Using 1H‐NMR and Multivariate Analysis
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900027
Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800441
Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By‐Products
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900114
Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800433
Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (Carya cathayensis Sarg.) Oil
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800521
GC‐MS Characterization of Cyclic Fatty Acid Monomers and Isomers of Unsaturated Fatty Acids Formed During the Soybean Oil Heating Process
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800296
Physicochemical Characterization of Crocus serotinus Stigmas Indicates Their Potential as a Source of the Bioactive Apocarotenoid Crocetin
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900011
A Systematic Chemometric Approach to Identify the Geographical Origin of Olive Oils
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900281
Garlic Supplementation Modified Enzymatic Omega‐6 Polyunsaturated Fatty Oxidation in Mild Hypercholesterolemia
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900069
Development of Nanostructured Lipid Carriers (NLCs) Using Pumpkin and Kenaf Seed Oils with Potential Photoprotective and Antioxidative Properties
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900082
Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800459
The good and bad faces of oxidized phospholipids: friends or foes of vascular endothelium?
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800497
Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800370
Semi‐Siccative Oils and Bioactive Fractions Isolated from Reunion Island Fruit Co‐Product: Two Case Studies
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800391
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy)
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900147
A Feasible Industrialized Process for Producing High Purity Diacylglycerols with No Contaminants
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900039
Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800490
Cross‐Linking of Polyesters Based on Fatty Acids
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900264
A Structured Pine Nut Oil Has Hypocholesterolemic Activity by Increasing LDLR Gene Expression in the Livers of Obese Mice
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900049
Preparation and Spectroscopic Characterization of Si‐Coated Vegetable Oils and their Application in In Situ Curing of Hybrid Coatings
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800231
Compositional Changes Among Triglycerides and Phospholipids During FATP4 Sensitization with Palmitate Lead to ER Stress in Cultured Cells
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800394
Lipid composition and state of oxidation of fortified infant flours in low‐income countries are not optimal and strongly affected by the time of storage
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900173
Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800397
Targeted Lipidomics Investigation of N‐acylethanolamines in a Transgenic Mouse Model of AD: A Longitudinal Study
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201900015
Transformation of TBHQ in Lard and Soybean Oils during Room Temperature Storage
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800510
A Method for Analyzing Fatty Acids in Cattle Hair, with Special Emphasis on Lauric Acid and Myristic Acid
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900143
Fatty Acid Composition and Lipid Profile of Oral/Enteral Nutrition Supplements Available on the Brazilian Market
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/EJLT.201800495
Cardiac Lipid Metabolism Is Modulated by Casimiroa edulis and Crataegus pubescens Aqueous Extracts in High Fat and Fructose (HFF) Diet‐Fed Obese Rats
来源期刊：European Journal of Lipid Science and TechnologyDOI：10.1002/ejlt.201900157
