Authors: Darnoko, D Cheryan, M Perkins, EG

Citation: D. Darnoko et al., Analysis of vegetable oil transesterification products by gel permeation chromatography, J LIQ CHR R, 23(15), 2000, pp. 2327-2335

Authors: Darnoko, D Cheryan, M Moros, E Jerrel, J Perkins, EG

Citation: D. Darnoko et al., Simultaneous HPLC analysis of palm carotenoids and tocopherols using a C-30 column and photodiode array detector, J LIQ CHR R, 23(12), 2000, pp. 1873-1885

Authors: Tompkins, C Perkins, EG

Citation: C. Tompkins et Eg. Perkins, Frying performance of low-linolenic acid soybean oil, J AM OIL CH, 77(3), 2000, pp. 223-229

Authors: Brewer, MS Vega, JD Perkins, EG

Citation: Ms. Brewer et al., Volatile compounds and sensory characteristics of frying fats, J FOOD LIPI, 6(1), 1999, pp. 47-61

Authors: Brewer, MS Vega, JD Perkins, EG

Citation: Ms. Brewer et al., Filter aid removal of selected volatile compounds: Effect on sensory characteristics of French fries, J FOOD LIPI, 6(1), 1999, pp. 63-74

Authors: Tompkins, C Perkins, EG

Citation: C. Tompkins et Eg. Perkins, The evaluation of frying oils with the p-anisidine value, J AM OIL CH, 76(8), 1999, pp. 945-947