Jill K Moser
Food and Industrial Oil Research
Research Chemist
Phone: (309) 681-6390
Fax: (309) 681-6340
Room 2201 1815 N. UNIVERSITY STREET
PEORIA, IL, 61604
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.
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.
Jham, G.N., Winkler, J.K., Berhow, M.A., Vaughn, S.F. 2007. Gamma-Tocopherol as a marker of Brazilian coffee (Coffea arabica L.) adulteration by corn. Journal of Agriculture and Food Chemistry. 55:5995-5999.
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.
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.