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Results:
1-13
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Results: 13
Authors:
Neff, WE
List, GR
Byrdwell, WC
Citation: We. Neff et al., Analysis of triacylglycerol positional isomers in food products as brominated derivatives by high-performance liquid chromatography coupled with a flame ionization detection, J CHROMAT A, 912(1), 2001, pp. 187-190
Authors:
Byrdwell, WC
Neff, WE
Citation: Wc. Byrdwell et We. Neff, Autoxidation products of normal and genetically modified canola oil varieties determined using liquid chromatography with mass spectrometric detection, J CHROMAT A, 905(1-2), 2001, pp. 85-102
Authors:
Neff, WE
Byrdwell, WC
List, GR
Citation: We. Neff et al., Triacylglycerol structures of food fats high in saturated acids by HPLC and mass spectrometry, J LIQ CHR R, 24(6), 2001, pp. 837-854
Authors:
Warner, K
Neff, WE
Byrdwell, WC
Gardner, HW
Citation: K. Warner et al., Effect of oleic and linoleic acids on the production of deep-fried odor inheated triolein and trilinolein, J AGR FOOD, 49(2), 2001, pp. 899-905
Authors:
Byrdwell, WC
Neff, WE
List, GR
Citation: Wc. Byrdwell et al., Triacylglycerol analysis of potential margarine base stocks by high-performance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry and flame ionization detection, J AGR FOOD, 49(1), 2001, pp. 446-457
Authors:
List, GR
Pelloso, T
Orthoefer, F
Warner, K
Neff, WE
Citation: Gr. List et al., Soft margarines from high stearic acid soybean oils, J AM OIL CH, 78(1), 2001, pp. 103-104
Authors:
List, GR
Neff, WE
Holliday, RL
King, JW
Holser, R
Citation: Gr. List et al., Hydrogenation of soybean oil triglycerides: Effect of pressure on selectivity, J AM OIL CH, 77(3), 2000, pp. 311-314
Authors:
Neff, WE
Warner, K
Byrdwell, WC
Citation: We. Neff et al., Odor significance of undesirable degradation compounds in heated triolein and trilinolein, J AM OIL CH, 77(12), 2000, pp. 1303-1313
Authors:
Warner, K
Neff, WE
List, GR
Pintauro, P
Citation: K. Warner et al., Electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. Sensory and compositional characteristics of low trans soybean oils, J AM OIL CH, 77(10), 2000, pp. 1113-1117
Authors:
Byrdwell, WC
Neff, WE
Citation: Wc. Byrdwell et We. Neff, Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection, J CHROMAT A, 852(2), 1999, pp. 417-432
Authors:
Neff, WE
List, GR
Byrdwell, WC
Citation: We. Neff et al., Quantitative composition of high palmitic and stearic acid soybean oil triacylglycerols by reversed phase high performance liquid chromatography: Utilization of evaporative light scattering and flame ionization detectors, J LIQ CHR R, 22(11), 1999, pp. 1649-1662
Authors:
Neff, WE
List, GR
Byrdwell, WC
Citation: We. Neff et al., Effect of triacylglycerol composition on functionality of margarine basestocks, FOOD SCIENC, 32(7), 1999, pp. 416-424
Authors:
Neff, WE
List, GR
Citation: We. Neff et Gr. List, Oxidative stability of natural and randomized high-palmitic- and high-stearic-acid oils from genetically modified soybean varieties, J AM OIL CH, 76(7), 1999, pp. 825-831
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