K. Warner - Concepedia

Author

K. Warner

National Center for Agricultural Utilization Research

Also Known As

D Suter, K. Moss Warner, K. WARNER, K. Warner, Kathleen Warner, Kay Warner

101

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

National Center for Agricultural Utilization Research Agricultural Research Service

About

K. Warner is an author at National Center for Agricultural Utilization Research specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	30	59	2.7K
2	Engineering	22	30	1.1K
3	Medicine	4	4	241
4	Public Health	3	3	80
5	Natural Sciences	1	1	78

K. Warner

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Frying quality and oxidative stability of high‐oleic corn oils K. Warner, Susan Knowlton Journal of the American Oil Chemists Society Food ChemistryHealth SciencesFlavoromicsFood CompositionFood Analysis	1997	175
Effect of fatty acid composition of oils on flavor and stability of fried foods K. Warner, P. Orr, Macdara Glynn Journal of the American Oil Chemists Society Food ChemistryNutritionFatty Acid CompositionLipid AnalysisFood Bioactive Compound	1997	153
Frying stability of soybean and canola oils with modified fatty acid compositions K. Warner, T. L. Mounts Journal of the American Oil Chemists Society Linolenic Acid ContentsFlavoromicsFood AnalysisPolar CompoundsSensory Panel	1993	145
Oxidation and quality of soybean oil: A preliminary study of the anisidine test G. R. List, Chris Evans, W. F. Kwolek, Journal of the American Oil Chemists Society Food ChemistryAgricultural ChemistryFood CompositionFlavoromicsSoybean Oil	1974	113
Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils K. Warner, E. N. Frankel, T. L. Mounts Journal of the American Oil Chemists Society Food ChemistryAgricultural ChemistryFood Bioactive CompoundFlavoromicsFood Analysis	1989	109
Supercritical Fluid Extraction of Dry-Milled Corn Germ with Carbon Dioxide D. D. Christianson, J. P. Friedrich, G. R. List, Journal of Food Science Solvent ExtractionCarbon DioxideFood Protein SupplementsEngineeringSupercritical Fluid Chromatography	1984	107
Effects of β‐carotene on light stability of soybean oil K. Warner, E. N. Frankel Journal of the American Oil Chemists Society NutritionFlavoromicsFood AnalysisPolyphenolicsAbstract β‐Carotene	1987	104
Effect of altered fatty acid composition on soybean oil stability T. L. Mounts, K. Warner, G. R. List, Journal of the American Oil Chemists Society Food ChemistryNutritionLipid AnalysisSoybean Oil StabilitySensory Evaluation	1988	100
Effects of frying oil composition on potato chip stability K. Warner, P. Orr, L. Parrott, Journal of the American Oil Chemists Society Food ChemistryPotato Chip StabilityNovel FoodFlavoromicsFood Analysis	1994	94
Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels Gül Konuklar, George E. Inglett, K. Warner, Food Hydrocolloids β-Glucan Hydrocolloidal SuspensionBiomanufacturingSensory PanelsFood EngineeringInstrumental Methods	2003	83

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