W E Neff
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Explore the profile of W E Neff including associated specialties, affiliations and a list of published articles.
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19
Citations
122
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Recent Articles
1.
Frankel E, Dufek E, Neff W
Lipids
. 2016 Aug;
15(9):661-7.
PMID: 27520935
The gas chromatography-mass spectrometry (GC-MS) method developed in preceding papers was extended to the structural analysis of autoxidation products of methylcis-9,cis-15-octadecadienoate and of an 87% concentrate ofcis-12,cis-15-octadecadienoate. Eight isomeric hydroxydienes...
2.
Frankel E, Neff W, Selke E, Brooks D
Lipids
. 2016 Aug;
23(4):295-8.
PMID: 27520006
High-molecular weight compounds previously were found to be important secondary products from autoxidation of polyunsaturated fatty esters. The contribution of dimers to oxidative deterioration was investigated by analyzing their volatile...
3.
Frankel E, Selke E, Neff W, Miyashita K
Lipids
. 2016 Aug;
27(6):442-6.
PMID: 27519670
Trilinoleoylglycerol (LLL), trilinolenoylglycerol (LnLnLn) and four synthetic triacylglycerols were autoxidized and the volatile products were investigated to determine the effect of fatty acid glyceride position on the mechanism of hydroperoxide...
4.
Photosensitized oxidation of methyl linoleate: Secondary and volatile thermal decomposition products
Frankel E, Neff W, Selke E, Weisleder D
Lipids
. 2016 Aug;
17(1):11-8.
PMID: 27519306
Studies of photosensitized oxidation of methyl linoleate show that the greater relative concentration of 9- and 13-hydroperoxides than 10- and 12-hydroperoxides is characteristic of singlet oxygenation and not due to...
5.
Neff W, List G, Byrdwell W
J Chromatogr A
. 2001 Apr;
912(1):187-90.
PMID: 11307983
Reversed-phase HPLC resolution and HPLC-flame ionization detection quantitation of model triacylglycerol positional isomer pairs (important in the study of food formulation lipids) after facile conversion to brominated derivatives is reported....
6.
Warner K, Neff W, Byrdwell W, Gardner H
J Agric Food Chem
. 2001 Mar;
49(2):899-905.
PMID: 11262047
To determine sources of desirable deep-fried flavor in frying oils, degradation products from heated triolein and trilinolein with 5-31% polar compounds representing low to high deterioration were evaluated by purge-trap...
7.
Byrdwell W, Neff W
J Chromatogr A
. 2001 Feb;
905(1-2):85-102.
PMID: 11206810
Normal, high stearic acid and high lauric acid canola oil varieties were heated in the presence of air to allow autoxidation to occur. After the reaction, the oils were analyzed...
8.
Byrdwell W, Neff W, List G
J Agric Food Chem
. 2001 Feb;
49(1):446-57.
PMID: 11170612
Several margarine base stock candidates have previously been prepared for the purpose of finding better, more oxidatively stable food components: high-saturate vegetable oils, randomized vegetable oils, vegetable oil-hard stock blends,...
9.
Byrdwell W, Neff W
J Chromatogr A
. 1999 Sep;
852(2):417-32.
PMID: 10481980
Oxidation products from triolein under model heated frying conditions have been analyzed using liquid chromatography with an evaporative light scattering detector and atmospheric pressure chemical ionization (APCI) mass spectrometric detection....
10.
Byrdwell W, Emken E, Neff W, Adlof R
Lipids
. 1996 Sep;
31(9):919-35.
PMID: 8882971
Atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) was used for quantitative analysis of triglycerides (TG) separated by reverse-phase high-performance liquid chromatography. APCI-MS was used for analysis of mono-acid TG standards containing...