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Kathleen Warner

Showing results (1-10 of 6) with videos related to

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Journal of Agricultural and Food Chemistry|December 22, 2005
Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherolsKathleen Warner
Journal of Food Science|September 3, 2009
High-temperature natural antioxidant improves soy oil for fryingKathleen Warner, Marta Meta Gehring
Journal of Agricultural and Food Chemistry|March 16, 2006
Effect of elevated temperature on development of tocopherolquinones in oilsKathy A Rennick, Kathleen Warner
Journal of Agricultural and Food Chemistry|December 8, 2005
Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloidsSuyong Lee, Kathleen Warner, George E Inglett
Journal of Agricultural and Food Chemistry|January 23, 2003
Enhancing quality and oxidative stability of aged fried food with gamma-tocopherolKathleen Warner, William E Neff, Fred J Eller
Journal of Agricultural and Food Chemistry|May 12, 2005
Measuring antioxidant effectiveness in foodEric A Decker, Kathleen Warner, Mark P Richards, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|December 22, 2005
Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherolsKathleen Warner
Journal of Food Science|September 3, 2009
High-temperature natural antioxidant improves soy oil for fryingKathleen Warner, Marta Meta Gehring
Journal of Agricultural and Food Chemistry|March 16, 2006
Effect of elevated temperature on development of tocopherolquinones in oilsKathy A Rennick, Kathleen Warner
Journal of Agricultural and Food Chemistry|December 8, 2005
Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloidsSuyong Lee, Kathleen Warner, George E Inglett
Journal of Agricultural and Food Chemistry|January 23, 2003
Enhancing quality and oxidative stability of aged fried food with gamma-tocopherolKathleen Warner, William E Neff, Fred J Eller
Journal of Agricultural and Food Chemistry|May 12, 2005
Measuring antioxidant effectiveness in foodEric A Decker, Kathleen Warner, Mark P Richards, et al.
Pageof 1