Kathryn W. Chapman
Cornell University
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Publication
Featured researches published by Kathryn W. Chapman.
Journal of the American Oil Chemists' Society | 1996
Kathryn W. Chapman; Ifat Sagi; Joe M. Regenstein; Tony Bimbo; Jane B. Crowther; Clyde E. Stauffer
The oxidative stability of partially hydrogenated menhaden fish oil (PHMO) shortening/canola oil blends with added antioxidant tertiary butylhydroquinone (TBHQ) and various blended partially hydrogenated vegetable oil (PHVO) shortenings without antioxidant in aged cookies and crackers was analyzed by anisidine value (AV), peroxide value (PV), and Totox value. The results showed no significant differences (P<0.05) for PV, AV, or Totox value between the PHMO shortening containing TBHQ and the PHVO shortening in cookies, crackers, and deep-fried extruded snacks, except for the AV and Totox value of crackers.
Journal of Dairy Science | 2001
Kathryn W. Chapman; Harry T. Lawless; Kathryn J. Boor
Chemical Senses | 2005
Harry T. Lawless; David A. Stevens; Kathryn W. Chapman; Anne J. Kurtz
Chemical Senses | 2004
Harry T. Lawless; Serena Schlake; John Smythe; Juyun Lim; Heidi Yang; Kathryn W. Chapman; Bryson Bolton
Journal of Dairy Science | 2002
L.J. Whited; B.H. Hammond; Kathryn W. Chapman; Kathryn J. Boor
Journal of Sensory Studies | 2005
Kathryn W. Chapman; Harry T. Lawless
Journal of Food Science | 2002
Kathryn W. Chapman; L.J. Whited; Kathryn J. Boor
Journal of Dairy Science | 2001
Kathryn W. Chapman; Kathryn J. Boor
Journal of Sensory Studies | 2006
Kathryn W. Chapman; K. Grace-Martin; Harry T. Lawless
Journal of Food Science | 1998
Kathryn W. Chapman; Lorraine Rosenberry; D.K. Bandler; Kathryn J. Boor
