Techniques for flavor and odor evaluation of soy oil

The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters

1962 • 823 citations

Lipids and their oxidation

1963 • 264 citations

Flavor problems of vegetable food proteins

1979 • 249 citations

Fluorescent products of lipid peroxidation of mitochondria and microsomes

1971 • 208 citations

Oxidation and quality of soybean oil: A preliminary study of the anisidine test

1974 • 114 citations

Thermal analysis: An alternative method of measuring oil stability

1976 • 94 citations

The oven test as an index of keeping quality

1938 • 71 citations

Application of infrared spectrophotometry to fatty acid derivatives

1956 • 68 citations

Oil stability: A DSC alternative for the active oxygen method

1970 • 66 citations

Analysis of vegetable oils for flavor quality by direct gas chromatography

1977 • 60 citations

Reaction of autoxidizing linoleate with coho salmon myosin

1973 • 59 citations

Volatiles and oil quality

1977 • 57 citations

Chemical and organoleptic properties of oxidized fats

1974 • 51 citations

The assay of conjugable oxidation products applied to lipid deterioration in stored foods

1976 • 42 citations

Study of the thermooxidative behavior of edible oils by thermal analysis

1979 • 35 citations

A quality control procedure for the gas liquid chromatographic evaluation of the flavor quality of vegetable oils

1977 • 28 citations

Statistical Comparison of Three Methods for Determining Organic Peroxides

1955 • 25 citations

Stability and rancidity

1955 • 23 citations

Analysis of flavor quality and residual solvent of soy protein products

1978 • 17 citations

An oxygen-absorption method for examination of fat

1946 • 11 citations

Measuring flavor deterioration of fats, oils, dried emulsions and foods

1977 • 10 citations

Experiments with solvent extraction of glandless cottonseed and glanded cottonseed

1970 • 6 citations