K. Warner

3.1k total citations
91 papers, 2.3k citations indexed

About

K. Warner is a scholar working on Organic Chemistry, Food Science and Nutrition and Dietetics. According to data from OpenAlex, K. Warner has authored 91 papers receiving a total of 2.3k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Organic Chemistry, 33 papers in Food Science and 26 papers in Nutrition and Dietetics. Recurrent topics in K. Warner's work include Edible Oils Quality and Analysis (38 papers), Meat and Animal Product Quality (22 papers) and Food composition and properties (16 papers). K. Warner is often cited by papers focused on Edible Oils Quality and Analysis (38 papers), Meat and Animal Product Quality (22 papers) and Food composition and properties (16 papers). K. Warner collaborates with scholars based in United States, Czechia and Russia. K. Warner's co-authors include T. L. Mounts, E. N. Frankel, G. R. List, Susan Knowlton, W. F. Kwolek, George E. Inglett, Macdara Glynn, Chris Evans, K. J. Moulton and W. E. Neff and has published in prestigious journals such as Industrial & Engineering Chemistry Research, Food Hydrocolloids and Journal of Food Science.

In The Last Decade

K. Warner

90 papers receiving 2.1k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
K. Warner United States	28	885	818	609	516	450	91	2.3k
M. C. Dobarganes Spain	25	1.1k 1.3×	548 0.7×	430 0.7×	416 0.8×	180 0.4×	69	1.8k
Pamela J. White United States	33	499 0.6×	1.0k 1.3×	1.4k 2.3×	291 0.6×	793 1.8×	88	2.6k
Udaya N. Wanasundara Canada	23	484 0.5×	554 0.7×	540 0.9×	179 0.3×	291 0.6×	31	2.0k
Carmen Dobarganes Spain	25	1.3k 1.4×	860 1.1×	375 0.6×	293 0.6×	243 0.5×	35	2.1k
Jill K. Winkler‐Moser United States	26	596 0.7×	1.1k 1.3×	441 0.7×	395 0.8×	331 0.7×	81	2.4k
Wim De Greyt Belgium	24	729 0.8×	740 0.9×	275 0.5×	658 1.3×	168 0.4×	56	2.2k
Neuza Jorge Brazil	28	606 0.7×	935 1.1×	329 0.5×	249 0.5×	633 1.4×	137	2.4k
C. PAQUOT	4	478 0.5×	361 0.4×	249 0.4×	301 0.6×	207 0.5×	6	1.4k
Christianne Elisabete da Costa Rodrigues Brazil	33	661 0.7×	1.3k 1.5×	441 0.7×	748 1.4×	394 0.9×	112	2.8k
Qi Zhou China	27	632 0.7×	793 1.0×	413 0.7×	449 0.9×	456 1.0×	100	2.1k

Countries citing papers authored by K. Warner

Since Specialization

Citations

This map shows the geographic impact of K. Warner's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by K. Warner with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites K. Warner more than expected).

Fields of papers citing papers by K. Warner

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by K. Warner. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by K. Warner. The network helps show where K. Warner may publish in the future.

Co-authorship network of co-authors of K. Warner

This figure shows the co-authorship network connecting the top 25 collaborators of K. Warner. A scholar is included among the top collaborators of K. Warner based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with K. Warner. K. Warner is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Warner, K. & Joseph A. Laszlo. (2005). Addition of ferulic acid, ethyl ferulate, and feruloylated monoacyl‐ and diacylglycerols to salad oils and frying oils. Journal of the American Oil Chemists Society. 82(9). 647–652. 35 indexed citations

Gupta, Monoj K., et al.. (2004). Technology of coating and frying food products.. 125–155.

Stier, Richard F., Monoj K. Gupta, K. Warner, & Philip J. White. (2004). Toxicology of frying fats and oils.. 178–199. 1 indexed citations

Neff, W. E., K. Warner, & Fred J. Eller. (2003). Effect of γ‐tocopherol on formation of nonvolatile lipid degradation products during frying of potato chips in triolein. Journal of the American Oil Chemists Society. 80(8). 801–806. 7 indexed citations

Eskins, Kenneth, George F. Fanta, K. Warner, & Terry C. Nelsen. (2001). Use of Starch-Lipid Composites in Low-Fat Ground Beef Products. Food technology. 55(2). 36–41. 12 indexed citations

Warner, K., et al.. (2001). A look at a new sunflower oil. Cereal Foods World. 46(9). 399–404. 2 indexed citations

Neff, W. E., K. Warner, & William Craig Byrdwell. (2000). Odor significance of undesirable degradation compounds in heated triolein and trilinolein. Journal of the American Oil Chemists Society. 77(12). 1303–1314. 31 indexed citations

Warner, K.. (1999). Impact of High-Temperature Food Processing on Fats and Oils. Advances in experimental medicine and biology. 459. 67–77. 39 indexed citations

Warner, K. & George E. Inglett. (1997). Flavor and Texture Characteristics of Foods Containing Z- Trim Corn and Oat Fibers as Fat and Flour Replacers!. Cereal Foods World. 42(10). 821–825. 28 indexed citations

10.

Inglett, George E., K. Warner, & Rosemary K. Newman. (1996). Soluble-fiber ingredient from oats: uses in foods and some health benefits. 175–182. 3 indexed citations

11.

Inglett, George E., K. Warner, & Rosemary K. Newman. (1994). Sensory and nutritional evaluations of oatrim. Cereal Foods World. 39(10). 755–759. 29 indexed citations

12.

Mounts, T. L., K. Warner, & G. R. List. (1994). Performance evaluation of hexane‐extracted oils from genetically modified soybeans. Journal of the American Oil Chemists Society. 71(2). 157–161. 18 indexed citations

13.

Wu, Yufeng, J. P. Friedrich, & K. Warner. (1990). Evaluation of corn distillers' dried grains defatted with supercritical carbon dioxide.. Europe PMC (PubMed Central). 67(6). 585–588. 5 indexed citations

14.

Warner, K. & T. L. Mounts. (1989). Tocopherol composition of vegetable oils affects flavor quality and stability. Journal of the American Oil Chemists Society. 66(4). 454. 3 indexed citations

15.

Mounts, T. L., K. Warner, G. R. List, et al.. (1988). Effect of altered fatty acid composition on soybean oil stability. Journal of the American Oil Chemists Society. 65(4). 624–628. 71 indexed citations

16.

Bookwalter, G. N., et al.. (1987). Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes. Journal of Food Science. 52(2). 399–402. 23 indexed citations

17.

Moulton, K. J., S. Koritala, & K. Warner. (1985). Flavor and oxidative stability of continuously hydrogenated soybean oils. Journal of the American Oil Chemists Society. 62(12). 1698–1701. 5 indexed citations

18.

Anderson, Robert L. & K. Warner. (1976). ACID‐SENSITIVE SOY PROTEINS AFFECT FLAVOR. Journal of Food Science. 41(2). 293–296. 12 indexed citations

19.

Thomas, Ben W., et al.. (1975). APPARENT ODOR THRESHOLDS OF POLYAMINES IN WATER AND 2% SOYBEAN FLOUR DISPERSIONS. Journal of Food Science. 40(2). 274–276. 15 indexed citations

20.

Christianson, D. D., et al.. (1974). Xanthan gum in protein-fortified starch bread. Food technology. 22 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact