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.

Phytosterol and Tocopherol Components in Extracts of Corn Distiller's Dried Grain - (Peer Reviewed Journal)

Winkler, J.K., Rennick, K.A., Eller, F.J., Vaughn, S.F. 2007. Phytosterol and tocopherol components in extracts of corn distiller's dried grain. Journal of Agricultural and Food Chemistry. 55:6482-6486.

The Effect of Starch Type and Oil Content on Oxidation of Starch-Soybean Oil Composites - (Abstract)

Winkler, J.K., Singh, M. 2006. The effect of starch type and oil content on oxidation of starch-soybean oil composites [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No. 34-03.

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.

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.

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 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.

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.

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.

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.