Publications |
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Mid-oleic/ultra low linolenic acid soybean oil - a healthful new alternative to hydrogenated oils for frying
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Warner, K.A., Fehr, W. 2008. Mid-oleic/ultra low linolenic acid soybean oil - a healthful new alternative to hydrogenated oils for frying. Journal of the American Oil Chemists' Society. 85:751-755.
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FLAVOR AND TEXTURE ATTRIBUTES OF FOODS CONTAINING BETA-GLUCAN-RICH HYDROCOLLOIDS FROM OATS
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Lee, S., Inglett, G.E., Palmquist, D.E., Warner, K.A. 2008. Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats. LWT - Food Science and Technology. 42(1):350-357.
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Food uses for soybean oil and alternatives to trans fatty acids in foods
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Warner, K.A. 2008. Food uses for soybean oil and alternatives to trans fatty acids in foods. In: Johnson, L.A., White, P.J., Galloway, R., editors. Soybeans: Chemistry, Production Processing and Utilization. Chapter 15. Urbana, IL: AOCS Press. p. 483-498.
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Oxidative stability of crude mid-oleic sunflower oils from seeds with high gamma and delta tocopherol levels
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Warner, K.A., Miller, J.F. 2008. Oxidative stability of crude mid-oleic sunflower oils from seeds with high gamma and delta tocopherol levels. Journal of the American Oil Chemists' Society. 85:329-333.
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The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils
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Winkler, J.K., Warner, K.A. 2008. The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils. European Journal of Lipid Science and Technology. 110:455-464.
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Increasing gamma- and delta-tocopherols in oils improves oxidative stability
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Warner, K.A. 2007. Increasing gamma- and delta-tocopherols in oils improves oxidative stability. Lipid Technology. 19(10):229-231.
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Effect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition
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Winkler, J.K., Warner, K.A., Glynn, M.T. 2007. Effect of deep-fat frying on phytosterol content in oils with differing fatty acid composition. Journal of the American Oil Chemists' Society. 84:1023-1030.
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Frying Oil Deterioration
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Warner, K.A. 2007. Frying oil deterioration. In: Akoh, C., editor. Food Lipids: Chemistry, Nutrition and Biotechnology. Boca Raton, FL: Taylor and Francis Company. p. 71-82.
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LOW TRANS SHORTENING AND SPREAD FATS PRODUCED BY ELECTROCHEMICAL HYDROGENATION
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List, G.R., Warner, K.A., Pintauro, P.N., Gil, M.P. 2007. Low trans shortening and spread fats produced by electrochemical hydrogenation. Journal of the American Oil Chemists' Society. 84:497-501.
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CHOCOLATE QUALITIES INFLUENCED BY AN OAT HYDROCOLLOID SUBSTITUTE FOR COCOA BUTTER
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Inglett, G.E., Lee, S., Warner, K.A., Biresaw, G. 2006. Chocolate qualities influenced by an oat hydrocolloid substitute for cocoa butter [abstract]. Institute of Food Technologists. Paper No. 003E-06.
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METHODS OF ANALYSIS TO DETERMINE THE QUALITY OF OILS
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Warner, K.A. 2006. Methods of analysis to determine the quality of oils. In: Gunstone, F., editor. Modifying Lipids for Use in Foods. Cambridge, UK: Woodhead Publishing Ltd. p. 15-30.
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OXIDATIVE STABILITY OF CRUDE MID-OLEIC SUNFLOWER OILS FROM SEEDS WITH HIGH GAMMA AND DELTA TOCOPHEROL LEVELS
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Warner, K.A., Miller, J.F., Demurin, Y. 2006. Oxidative stability of crude mid-oleic sunflower oils from seeds with high gamma and delta tocopherol levels [abstract]. 97th Annual Meeting and Expo of the American Oil Chemists' Society. p. 19.
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FLAVOR DEVELOPMENT IN HIGH STABILITY OILS DURING DRYING
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Warner, K.A. 2006. Flavor development in high stability oils during frying [abstract]. 97th Annual Meeting and Expo of the American Oil Chemists' Society. p. 44.
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EFFECTS ON QUALITY AND OXIDATIVE STABILITY OF SNACK FOODS FRIED IN EXPELLER PRESSED OILS
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Warner, K.A., Glynn, M.T. 2006. Effects on quality and oxidative stability of snack foods fried in expeller pressed oils [abstract]. 2006 Institute of Food Technologists Annual Meeting and Food Expo. p. 23.
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EFFECT OF DEEP-FAT FRYING ON PHYTOSTEROL AND POLYMERIZED TRIACYLGLYCEROL CONTENT IN OILS WITH DIFFERING FATTY ACID COMPOSITION
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Winkler, J.K., Warner, K.A., Glynn, M.T. 2006. Effect of deep-fat frying on phytosterol and polymerized triacylglycerol content in oils with differing fatty acid composition [abstract]. 97th Annual Meeting and Expo of the American Oil Chemists' Society. p. 89.
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EFFECT OF ELEVATED TEMPERATURES ON DEVELOPMENT OF TOCOPHEROLQUINONES IN OILS
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Rennick, K.A., Warner, K.A. 2006. Effect of elevated temperatures on development of tocopherolquinones in oils. Journal of Agricultural and Food Chemistry. 54:2188-2192.
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EFFECTS OF EXPELLER PRESSED/PHYSICALLY REFINED SOYBEAN OIL ON FRYING OIL STABILITY AND FLAVOR OF FRENCH-FRIED POTATOES
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Warner, K.A., Dunlap, C.A. 2006. Effects of expeller pressed/physically refined soybean oil on frying oil stability and flavor of french-fried potatoes. Journal of the American Oil Chemists' Society. 83(5):435-441.
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RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN-RICH HYDROCOLLOIDS
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Lee, S., Warner, K.A., Inglett, G.E. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53(25):9805-9809.
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EFFECTS ON THE FLAVOR AND OXIDATIVE STABILITY OF STRIPPED SOYBEAN AND SUNFLOWER OILS WITH ADDED PURE TOCOPHEROLS.
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Warner, K.A. 2005. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols. Journal of Agricultural and Food Chemistry. 53(26):9906-9910.
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FLAVOR TEXTURE AND ATTRIBUTES OF FOODS CONTAINING BETA-GLUCAN-RICH HYDROCOLLOIDS FROM OATS
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Warner, K.A., Lee, S., Inglett, G.E. 2005. Flavor texture and attributes of foods containing beta-glucan-rich hydrocolloids from oats [abstract]. American Chemical Society Abstracts. p. 40.
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ADDITION OF FERULIC ACID, ETHYL FERULATE, AND FERULOYLATED MONOACYL- AND DIACYLGLYCEROLS TO SALAD OILS AND FRYING OILS
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Warner, K.A., Laszlo, J.A. 2005. Addition of ferulic acid, ethyl ferulate, and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils. Journal of the American Oil Chemists' Society. 82(9):647-652.
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MEASURING ANTIOXIDANT EFFECTIVENESS IN FOODS
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Decker, E.A., Warner, K.A., Richards, M. 2005. Measuring antioxidant effectiveness in foods. Journal of Agricultural and Food Chemistry. 53:4303-4310.
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EFFECT OF ELEVATED TEMPERATURES ON DEVELOPMENT OF TOCOPHEROLQUINONES IN OILS
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Rennick, K.A., Abidi, S., Warner, K.A. 2005. Effect of elevated temperatures on development of tocopherolquinones in oils. Annual Meeting and Expo of the American Oil Chemists' Society. p. 46.
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ELECTROCHEMICAL HYDROGENATION OF SOYBEAN OIL WITH HYDROGEN GAS
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Pintauro, P.N., Gil, M., Warner, K.A., List, G.R., Neff, W. 2005. Electrochemical hydrogenation of soybean oil with hydrogen gas. Industrial and Engineering Chemistry Research. 44:6284-6292.
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POTATO CHIP QUALITY AND FRYING OIL STABILITY OF HIGH OLEIC ACID SOYBEAN OIL
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Warner, K.A., Gupta, M. 2005. Potato chip quality and frying oil stability of high oleic acid soybean oil. Journal of Food Science. 70(6):395-400.
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OXIDATION OF SOYBEAN OIL DURING STORAGE OF STARCH-OIL COMPOSITES
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Garzon, G.A., Warner, K.A., Felker, F.C., Palmquist, D.E., Eller, F.J. 2004. Oxidation of soybean oil during storage of starch-oil composites. Journal of the American Oil Chemists' Society. 81(9):861-866.
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EFFECTS OF TOCOPHEROL RATIOS ON OXIDATIVE STABILITY OF SOYBEAN OIL TRIACYLGLYCEROLS
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Warner, K.A. 2004. Effects of tocopherol ratios on oxidative stability of soybean oil triacylglycerols. American Chemical Society Abstracts. p. 251.
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EFFECTS OF ANTIOXIDANTS IN FRYING OILS
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Warner, K.A. 2004. Effects of antioxidants in frying oils [abstract]. Antioxidants International Conference Proceedings. p. 89.
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SOYSCREEN: A SUNSCREEN ACTIVE AGENT FROM SOYBEAN OIL
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- (05-Mar-04)
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THE EFFECT OF EXPELLER PRESSED SOY OIL ON FLAVOR OF FRENCH FRIED POTATOES AND FRYING OIL STABILITY
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Warner, K.A. 2004. The effect of expeller pressed soy oil on flavor of french fried potatoes and frying oil stability [abstract]. Annual Meeting and Expo of the American Oil Chemists' Society. p. 42.
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USE OF A B-GLUCAN HYDROCOLLOIDAL SUSPENSION IN THE MANUFACTURE OF LOW-FAT CHEDDAR CHEESES: TEXTURAL PROPERTIES BY INSTRUMENTAL METHODS AND SENSORY PANELS.
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Konuklar, G., Inglett, G.E., Warner, K.A., Carriere, C.J. 2004. Use of a b-glucan hydrocolloidal suspension in the manufacture of low-fat cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocolloids Journal. 18:535-545.
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ADDITION OF FERULOYLATED MONOACYL- AND DIACYLGLYCEROLS TO FRYING OILS
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WARNER, K.A., LASZLO, J.A. ADDITION OF FERULOYLATED MONOACYL- AND DIACYLGLYCEROLS TO FRYING OILS. ANNUAL MEETING AND EXPO OF THE AMERICAN OIL CHEMISTS' SOCIETY. 2003.
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ADDITION OF FERULOYLATED MONOACYL- AND DIACYLGLYCEROLS TO FRYING OILS
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WARNER, K.A., LASZLO, J.A. ADDITION OF FERULOYLATED MONOACYL- AND DIACYLGLYCEROLS TO FRYING OILS. ANNUAL MEETING AND EXPO OF THE AMERICAN OIL CHEMISTS SOCIETY. 2003. Abstracts. p.45.
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COMPOSITIONS OF SUNFLOWER, MID-OLEIC SUNFLOWER, AND HIGH OLEIC SUNFLOWER OILS.
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WARNER, K.A., VICK, B.A., KLEINGARTNER, L., ISAAK, R., DOROFF, K. COMPOSITIONS OF SUNFLOWER, MID-OLEIC SUNFLOWER, AND HIGH OLEIC SUNFLOWER OILS.. PROCEEDINGS SUNFLOWER RESEARCH WORKSHOP. 2003.
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THE FRYING PROCESS
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WARNER, K.A. THE FRYING PROCESS. Gupta, M., Warner, K., White, P., editors. Frying Principles. AOCS Press, Champaign, IL. 2003. p.45-57.
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FRYING QUALITY AND STABILITY OF LOW AND ULTRA LOW LINOLENIC ACID SOYBEAN OILS
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WARNER, K.A., GUPTA, M. FRYING QUALITY AND STABILITY OF LOW AND ULTRA LOW LINOLENIC ACID SOYBEAN OILS. JOURNAL OF AMERICAN CHEMISTS SOCIETY. 2002. v. 80. p. 275-280.
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EFFECTS OF ANTIOXIDANTS IN FRYING OILS
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WARNER, K.A. EFFECTS OF ANTIOXIDANTS IN FRYING OILS. Gupta, M., Warner, K., White, P., editors. AOCS Press, Champaign, IL. Chemistry of Frying Oils. 2003. p. 210-227.
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ODOR AND OXIDATIVE STABILITY OF STRIPPED SOYBEAN OILS WITH LOW OR HIGH LEVELS OF ALPHA, GAMMA OR DELTA TOCOPHEROLS
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WARNER, K.A. ODOR AND OXIDATIVE STABILITY OF STRIPPED SOYBEAN OILS WITH LOW OR HIGH LEVELS OF ALPHA, GAMMA OR DELTA TOCOPHEROLS. ANNUAL MEETING OF THE INSTITUTE OF FOOD TECHNOLOGISTS. 2002.
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