1. On the kinetics of the autoxidation of fats: Substrates with conjugated double bonds;Brimberg;European Journal of Lipid Science and Technology,2003
2. Oxidized fats in foods;Dobarganes;Current Opinion in Clinical Nutrition and Metabolic Care,2003
3. The oxidation of conjugated linoleic acid;Eulitz,1999
4. Frankel, E. N. (1986). Chemistry of autoxidation: Mechanism, products and flavor significance. In D. B. Min & T. H. Smouse (Eds.), Flavor chemistry of fats and oils (pp. 1–37).
5. Frankel, E. N. (2005). In T. O. Press (Ed.), Lipid oxidation.