Projects

Enhancing Flavor Quality and Oxidative Stability of Edible Vegetable Oils with Phytochemical Antioxidants Appropriated (D)   Accession Number: 408867

Publications

Flavor Changes During Frying - (Book/Chapter)

Warner, K.A. 2009. Flavor Changes During Frying. In: Sahin, S., Sumnu, S.G., editors. Advances in Deep-Fat Frying of Foods. Boca Raton, FL: CRC Press. p. 201-213.

Effect of Phytosterol Structure on Thermal Polymerization of Heated Soybean Oil - (Peer Reviewed Journal)

Moser, J.K., Warner, K.A. 2008. Effect of Phytosterol Structure on Thermal Polymerization of Heated Soybean Oil. European Journal of Lipid Science and Technology. 110:1068-1077.

Mid-oleic/ultra low linolenic acid soybean oil - a healthful new alternative to hydrogenated oils for frying - (Peer Reviewed Journal)

Warner, K.A., Fehr, W. 2008. Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying. Journal of the American Oil Chemists' Society. 85:945-951.

Flavor and Texture Attributes of Foods Containing Beta-Glucan-Rich Hydrocolloids from Oats - (Peer Reviewed Journal)

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.

Food uses for soybean oil and alternatives to trans fatty acids in foods - (Book/Chapter)

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.

Oxidative stability of crude mid-oleic sunflower oils from seeds with high gamma and delta tocopherol levels - (Peer Reviewed Journal)

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. 85:529-533.

The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils - (Peer Reviewed Journal)

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.

Increasing gamma- and delta-tocopherols in oils improves oxidative stability - (Review Article)

Warner, K.A. 2007. Increasing gamma- and delta-tocopherols in oils improves oxidative stability. Lipid Technology. 19(10):229-231.

Effect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition - (Peer Reviewed Journal)

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.

Frying Oil Deterioration - (Book/Chapter)

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.

Low Trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation - (Peer Reviewed Journal)

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.

Chocolate Qualities Influenced by An Oat Hydrocolloid Substitute for Cocoa Butter - (Abstract)

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.

Methods of Analysis to Determine the Quality of Oils - (Book/Chapter)

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.

Oxidative Stability of Crude Mid-Oleic Sunflower Oils from Seeds with High Gamma and Delta Tocopherol Levels - (Abstract)

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.

Flavor Development in High Stability Oils During Drying - (Abstract)

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.

Effects on Quality and Oxidative Stability of Snack Foods Fried in Expeller Pressed Oils - (Abstract)

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.

Effect of Deep-Fat Frying on Phytosterol and Polymerized Triacylglycerol Content in Oils with Differing Fatty Acid Composition - (Abstract)

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.

Effect of Elevated Temperatures on Development of Tocopherolquinones in Oils - (Peer Reviewed Journal)

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.

Effects of Expeller Pressed/physically Refined Soybean Oil on Frying Oil Stability and Flavor of French-Fried Potatoes - (Peer Reviewed Journal)

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.

Rheological Properties and Baking Performance of New Oat Beta-Glucan-Rich Hydrocolloids - (Peer Reviewed Journal)

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.

Effects on the Flavor and Oxidative Stability of Stripped Soybean and Sunflower Oils with Added Pure Tocopherols. - (Peer Reviewed Journal)

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.

Flavor Texture and Attributes of Foods Containing Beta-Glucan-Rich Hydrocolloids from Oats - (Abstract)

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.

Addition of Ferulic Acid, Ethyl Ferulate, and Feruloylated Monoacyl and Diacylglycerols to Salad Oils and Frying Oils - (Peer Reviewed Journal)

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.

Measuring Antioxidant Effectiveness in Foods - (Review Article)

Decker, E.A., Warner, K.A., Richards, M. 2005. Measuring antioxidant effectiveness in foods. Journal of Agricultural and Food Chemistry. 53:4303-4310.

Effect of Elevated Temperatures on Development of Tocopherolquinones in Oils - (Abstract)

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.

Electrochemical Hydrogenation of Soybean Oil with Hydrogen Gas - (Peer Reviewed Journal)

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.

Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil - (Peer Reviewed Journal)

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.

Oxidation of Soybean Oil During Storage of Starch-Oil Composites - (Peer Reviewed Journal)

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.

Effects of Tocopherol Ratios on Oxidative Stability of Soybean Oil Triacylglycerols - (Abstract)

Warner, K.A. 2004. Effects of tocopherol ratios on oxidative stability of soybean oil triacylglycerols. American Chemical Society Abstracts. p. 251.

Effects of Antioxidants in Frying Oils - (Abstract)

Warner, K.A. 2004. Effects of antioxidants in frying oils [abstract]. Antioxidants International Conference Proceedings. p. 89.

Soyscreen: a Sunscreen Active Agent from Soybean Oil - (Abstract) - (05-Mar-04)

The Effect of Expeller Pressed Soy Oil on Flavor of French Fried Potatoes and Frying Oil Stability - (Abstract)

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.

Use of a B-Glucan Hydrocolloidal Suspension in the Manufacture of Low-Fat Cheddar Cheeses: Textural Properties by Instrumental Methods and Sensory Panels. - (Peer Reviewed Journal)

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.

Addition of Feruloylated Monoacyl and Diacylglycerols to Frying Oils - (Abstract)

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.

Addition of Feruloylated Monoacyl and Diacylglycerols to Frying Oils - (Abstract)

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.

Compositions of Sunflower, Mid-Oleic Sunflower, and High Oleic Sunflower Oils. - (Proceedings/Symposium)

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.

The Frying Process - (Book/Chapter)

WARNER, K.A. THE FRYING PROCESS. Gupta, M., Warner, K., White, P., editors. Frying Principles. AOCS Press, Champaign, IL. 2003. p.45-57.

Frying Quality and Stability of Low and Ultra Low Linolenic Acid Soybean Oils - (Peer Reviewed Journal)

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.

Effects of Antioxidants in Frying Oils - (Review Article)

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.

Odor and Oxidative Stability of Stripped Soybean Oils with Low Or High Levels of Alpha, Gamma Or Delta Tocopherols - (Abstract)

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.