1. Effect of Fatty Acid Composition of Oils on Flavor and Stability of Fried Foods;Warner;J. Am. Oil Chem. Soc.,1997
2. Potential Margarine Oils from Genetically Modified Soybeans;List;Ibid.,1996
3. Effect of Interesterification on the Structure and Physical Properties of High Stearic Acid Soybean Oils;List;Ibid.,1997
4. The Goal: Tastier and Healthier Fried Foods;Haumann;INFORM,1996