Kathleen Warner


Ontology type: schema:Person     


Person Info

NAME

Kathleen

SURNAME

Warner

Publications in SciGraph latest 50 shown

  • 2009-12 Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2008-10 Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2008-06 Oxidative Stability of Crude Mid-Oleic Sunflower Oils from Seeds with High γ- and δ-Tocopherol Levels in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2007-11 Effect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2007-05 Low-trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2005-09 Addition of ferulic acid, ethyl ferulate, and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2004-09 Oxidation of soybean oil during storage of starch-oil composites in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2003-08 Effect of γ-tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2001-07 Molecular-weight distributions of degradation products in selected frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2001-01 Soft margarines from high stearic acid soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2000-12 Odor significance of undesirable degradation compounds in heated triolein and trilinolein in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2000-10 Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low Trans soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1999-02 The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. II. Hydrogenation selectivity studies in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1999 Impact of High-Temperature Food Processing on Fats and Oils in IMPACT OF PROCESSING ON FOOD SAFETY
  • 1998-08 The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. I. Reactor design and operation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1997-04 Effect of fatty acid composition of oils on flavor and stability of fried foods in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1996-02 AOCS collaborative study on sensory and volatile compound analyses of vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-10 Effects of frying oil composition on potato chip stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-05 Low-linolenic acid soybean oil—Alternatives to frying oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-02 Performance evaluation of hexane-extracted oils from genetically modified soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1993-10 Frying stability of soybean and canola oils with modified fatty acid compositions in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1993-05 Supercritical CO2 degumming and physical refining of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1990-11 Analysis of tocopherols and phytosterols in vegetable oils by HPLC with evaporative light-scattering detection in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-04 Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-10 Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-04 Effect of altered fatty acid composition on soybean oil stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-03 Flavor evaluation of crude oil to predict the quality of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-01 Flavor and oxidative stability of oil processed from null lipoxygenase-1 soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1987-04 Continuous ultrasonic hydrogenation of soybean oil. II. Operating conditions and oil quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1987-02 Effects of β-carotene on light stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1986-08 Headspace volatile analysis to evaluate oxidative and thermal stability of soybean oil. Effect of hydrogenation and additives in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-12 Flavor and oxidative stability of continuously hydrogenated soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-10 Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-09 Effects of hydrogenation and additives on cooking oil performance of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-01 Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-12 Sensory characteristics and oxidative stability of soybean oil and flour extracted with aqueous isopropyl alcohol in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-03 Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils. Efficacy of plastic packaging in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1981-07 Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oil: Effect of tertiary butyl hydroquinone in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-03 Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-02 Flavor score correlation with pentanal and hexanal contents of vegetable oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-02 Steam-Refined soybean oil: I. effect of refining and degumming methods on oil quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-01 Quality of oil from damaged soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-11 Flavor evaluation of copper-nickel hydrogenated soybean oil and blends with unhydrogenated oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1974-11 Soybean oil in dried egg mixes in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1974-02 Oxidation and quality of soybean oil: A preliminary study of the anisidine test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-12 Potato chips from unpeeled potatoes in AMERICAN JOURNAL OF POTATO RESEARCH
  • 1973-05 Copper-hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-10 Room odor evaluation of oils and cooking fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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