Kathleen Warner

1.5k total citations
31 papers, 1.1k citations indexed

About

Kathleen Warner is a scholar working on Organic Chemistry, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Kathleen Warner has authored 31 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Organic Chemistry, 13 papers in Food Science and 7 papers in Nutrition and Dietetics. Recurrent topics in Kathleen Warner's work include Edible Oils Quality and Analysis (14 papers), Antioxidant Activity and Oxidative Stress (6 papers) and Food Chemistry and Fat Analysis (4 papers). Kathleen Warner is often cited by papers focused on Edible Oils Quality and Analysis (14 papers), Antioxidant Activity and Oxidative Stress (6 papers) and Food Chemistry and Fat Analysis (4 papers). Kathleen Warner collaborates with scholars based in United States, Canada and South Korea. Kathleen Warner's co-authors include Jill K. Winkler‐Moser, Mark P. Richards, Fereidoon Shahidi, Eric A. Decker, W. E. Neff, Suyong Lee, George E. Inglett, Monoj K. Gupta, William Craig Byrdwell and Jin Hong and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Food Science and LWT.

In The Last Decade

Kathleen Warner

31 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Kathleen Warner United States 20 474 388 359 259 209 31 1.1k
Antonella De Leonardis Italy 21 523 1.1× 484 1.2× 352 1.0× 125 0.5× 222 1.1× 65 1.2k
C. PAQUOT 4 478 1.0× 361 0.9× 230 0.6× 249 1.0× 207 1.0× 6 1.4k
Vincenzo Macciola Italy 20 479 1.0× 454 1.2× 350 1.0× 120 0.5× 206 1.0× 52 1.0k
Małgorzata Wroniak Poland 16 490 1.0× 345 0.9× 290 0.8× 173 0.7× 198 0.9× 58 997
Katarzyna Ratusz Poland 18 423 0.9× 372 1.0× 284 0.8× 153 0.6× 158 0.8× 43 942
Mette B. Let Denmark 16 354 0.7× 484 1.2× 233 0.6× 269 1.0× 77 0.4× 17 1.0k
Christian Gertz Germany 17 614 1.3× 507 1.3× 230 0.6× 134 0.5× 294 1.4× 38 1.1k
Nawel Achir France 16 320 0.7× 663 1.7× 548 1.5× 222 0.9× 358 1.7× 47 1.4k
Giuseppe Di Lecce Italy 19 343 0.7× 373 1.0× 414 1.2× 97 0.4× 214 1.0× 35 947
Aziz Tekin Türkiye 19 344 0.7× 411 1.1× 182 0.5× 199 0.8× 146 0.7× 60 956

Countries citing papers authored by Kathleen Warner

Since Specialization
Citations

This map shows the geographic impact of Kathleen 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 Kathleen Warner with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kathleen Warner more than expected).

Fields of papers citing papers by Kathleen Warner

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Kathleen 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 Kathleen Warner. The network helps show where Kathleen Warner may publish in the future.

Co-authorship network of co-authors of Kathleen Warner

This figure shows the co-authorship network connecting the top 25 collaborators of Kathleen Warner. A scholar is included among the top collaborators of Kathleen 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 Kathleen Warner. Kathleen Warner is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Warner, Kathleen, et al.. (2009). High‐Temperature Natural Antioxidant Improves Soy Oil for Frying. Journal of Food Science. 74(6). C500–5. 21 indexed citations
2.
Warner, Kathleen & Jill K. Winkler‐Moser. (2009). Frying Stability of Purified Mid‐Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures. Journal of the American Oil Chemists Society. 86(12). 49 indexed citations
3.
Winkler‐Moser, Jill K. & Kathleen Warner. (2008). Effect of phytosterol structure on thermal polymerization of heated soybean oil. European Journal of Lipid Science and Technology. 110(11). 1068–1077. 29 indexed citations
4.
Warner, Kathleen. (2007). Increasing gamma‐ and delta‐tocopherols in oils improves oxidative stability. Lipid Technology. 19(10). 229–231. 6 indexed citations
5.
Rennick, K. A. & Kathleen Warner. (2006). Effect of Elevated Temperature on Development of Tocopherolquinones in Oils. Journal of Agricultural and Food Chemistry. 54(6). 2188–2192. 18 indexed citations
6.
Decker, Eric A., Kathleen Warner, Mark P. Richards, & Fereidoon Shahidi. (2005). Measuring Antioxidant Effectiveness in Food. Journal of Agricultural and Food Chemistry. 53(10). 4303–4310. 250 indexed citations
7.
Warner, Kathleen, W. E. Neff, & Fred J. Eller. (2002). Enhancing Quality and Oxidative Stability of Aged Fried Food with γ-Tocopherol. Journal of Agricultural and Food Chemistry. 51(3). 623–627. 27 indexed citations
8.
Warner, Kathleen. (2002). Chemistry of frying oils.. 205–221. 29 indexed citations
9.
Neff, W. E., Fred J. Eller, & Kathleen Warner. (2002). Composition of oils extracted from potato chips by supercritical fluid extraction. European Journal of Lipid Science and Technology. 104(12). 785–791. 3 indexed citations
10.
Wu, Yufeng, Gary A. Hareland, & Kathleen Warner. (2001). Protein-Enriched Spaghetti Fortified with Corn Gluten Meal. Journal of Agricultural and Food Chemistry. 49(8). 3906–3910. 27 indexed citations
11.
Wu, Y. Victor, Ronald R. Rosati, Kathleen Warner, & Paul B. Brown. (2000). Growth, Feed Conversion, Protein Utilization, and Sensory Evaluation of Nile Tilapia Fed Diets Containing Corn Gluten Meal, Full-Fat Soy, and Synthetic Amino Acids. Journal of Aquatic Food Product Technology. 9(1). 77–87. 3 indexed citations
12.
Hong, Jin, et al.. (1998). The electrochemical hydrogenation of edible oils in a solid polymer electrolyte reactor. I. Reactor design and operation. Journal of the American Oil Chemists Society. 75(8). 917–925. 42 indexed citations
13.
Wu, Yufeng, Kathleen Warner, Ronald R. Rosati, David J. Sessa, & Paul B. Brown. (1996). Sensory Evaluation and Composition of Tilapia (Oreochromus niloticus) Fed Diets Containing Protein-Rich Ethanol By-Products from Corn. Journal of Aquatic Food Product Technology. 5(3). 7–16. 7 indexed citations
14.
Warner, Kathleen, et al.. (1995). Methods to Access Quality and Stability of Oils and Fat-Containing Foods. 91 indexed citations
15.
Warner, Kathleen, et al.. (1995). Methods to Access Quality and Stability of Oils and Fat-Containing Foods. 34 indexed citations
16.
Warner, Kathleen. (1994). FDA has not eliminated butylated hydroxyanisole as an acceptable food additive. Journal of the American Oil Chemists Society. 71(2). 233–233. 17 indexed citations
17.
Honig, David H., Kathleen Warner, E. Selke, & J. J. Rackis. (1979). Effects of residual solvents and storage on flavor of hexane/ethanol azeotrope extracted soy products. Journal of Agricultural and Food Chemistry. 27(6). 1383–1386. 10 indexed citations
18.
Mounts, T. L., et al.. (1978). Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants. Journal of the American Oil Chemists Society. 55(3). 345–349. 36 indexed citations
19.
Sessa, David J., Kathleen Warner, & J. J. Rackis. (1976). Oxidized phosphatidylcholines from defatted soybean flakes taste bitter. Journal of Agricultural and Food Chemistry. 24(1). 16–21. 30 indexed citations
20.
Evans, Chris, Kathleen Warner, G. R. List, & J. C. Cowan. (1972). Room odor evaluation of oils and cooking fats. Journal of the American Oil Chemists Society. 49(10). 578–582. 20 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.

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