The impact of furanoid fatty acids and 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil

By Kao Jian-Wen   Wu Xiangdong   Hammond Earl   White Pamela  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 7, 1998-07 ,pp. : 831-835

Springer Publishing Company

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Oxidative stability of polyunsaturated fatty acids and soybean oil in an aqueous solution with emulsifiers

By Duh Pin-Der   Yen Wen   Yen Gow-Chin  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 2, 1999-02 ,pp. : 201-204

Springer Publishing Company

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Analysis of furanoid esters in soybean oil and the effect of variety and environment on furanoid ester content

By Wu Xiangdong   Hammond Earl   White Pamela   Fehr Walter  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 9, 1997-09 ,pp. : 1099-1103

Springer Publishing Company

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Effects of free fatty acids on oxidative stability of vegetable oil

By Frega N.   Mozzon M.   Lercker G.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 3, 1999-03 ,pp. : 325-329

Springer Publishing Company

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A modified method for determining free fatty acids from small soybean oil sample sizes

By Rukunudin I.   White P.   Bern C.   Bailey T.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 5, 1998-05 ,pp. : 563-568

Springer Publishing Company

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