1. Flavor Panel Evaluation of Vegetable Oils;AOCS,1989
2. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits;ASTM;ASTM standard practice E,2004
3. Standard practice for calculating individual and group sensory thresholds from forced-choice data sets of intermediate size;ASTM;ASTM standard practice E,2004
4. Detection of early events in lipid oxidation by electron spin resonance spectroscopy;Andersen;Eur. J. Lipid Sci. Technol.,2002
5. Principal factor analysis of extruded sorghum and peanut bar changes during accelerated shelf life studies;Anderson;J. Food Sci.,1999