1. AOCS method Cd 8b-90 (1998). Commercial fats and oils. Peroxide value: acetic acid—isooctane method. In American Oil Chemists' Society (Ed.), Official methods and recommended practices of the American Oil Chemists' Society (5th ed.). Champaign, IL: AOCS.
2. AOCS method Cd 12b-92 (1993). Oil stability index. In American Oil Chemists' Society (Ed.), Official Methods and Recommended Practices of the American Oil Chemists' Society (4th ed.). Champaign, IL: AOCS.
3. Determination of fatty acid composition of Amaranthus species;Ayorinde;Journal of the American Oil Chemists' Society,1989
4. Preparation, composition, and nutritional implications of amaranth seed oil;Becker;Cereal Foods World,1989
5. Effects of highly palatable amaranth-containing foods on cholesterol levels of hypercholesterolemic men;Berger;Proc. Germ. Nutr. Soc.,2000