Jill K Winkler-Moser (Jill Winkler-Moser)

Scopus Author ID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 12

Top Venues

Journal of food science

Journal of the science of food and agriculture

USDA-ARS

University of Illinois (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

USDA-ARS Jan 25 2005

United States

Research Chemist/Lead Scientist :: Functional Foods Research Unit

Education History

University of Illinois Aug 01 1998 - Dec 02 2002

United States

PHD :: Food Science & Human Nutrition

Publications

Benjamin Plumier, James A Kenar, Frederick C Felker, Jill K Winkler-Moser, Mukti Singh, Jeffrey A Byars, Sean X Liu
Effect of subcritical water flash release processing on buckwheat flour properties. Journal of the science of food and agriculture 103 (4) (2023)
Benjamin Plumier, James A Kenar, Frederick C Felker, Jill K Winkler-Moser, Mukti Singh, Jeffrey A Byars, Sean X Liu
Effect of subcritical water flash release processing on buckwheat flour properties. Journal of the science of food and agriculture 103 (4) (2023)
Benjamin Plumier, James A Kenar, Frederick C Felker, Jill K Winkler-Moser, Mukti Singh, Jeffrey A Byars, Sean X Liu
Effect of subcritical water flash release processing on buckwheat flour properties. Journal of the science of food and agriculture 103 (4) (2023)
Hong-Sik Hwang, Jill K Winkler-Moser
Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. Journal of food science 88 (2) (2022)
Benjamin Plumier, James A Kenar, Frederick C Felker, Jill K Winkler-Moser, Mukti Singh, Jeffrey A Byars, Sean X Liu
Effect of subcritical water flash release processing on buckwheat flour properties. Journal of the science of food and agriculture (2022)
Hong-Sik Hwang, Jill K Winkler-Moser
Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. Journal of food science 88 (2) (2022)
Hong-Sik Hwang, Jill K Winkler-Moser
Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. Journal of food science 88 (2) (2022)
Hong-Sik Hwang, Jill K Winkler-Moser
Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. Journal of food science (2022)
Jill K Winkler-Moser, Hong-Sik Hwang, Brian J Kerr
Changes in markers of lipid oxidation and thermal treatment in feed-grade fats and oils. Journal of the science of food and agriculture 100 (8) (2020)
Hong-Sik Hwang, Jill K Winkler-Moser
Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax. Journal of food science 85 (10) (2020)
Hong-Sik Hwang, Jill K Winkler-Moser, Sean X Liu
Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid. Journal of food science 84 (12) (2019)
Jill K Winkler-Moser, Erica L Bakota, Hong-Sik Hwang
Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips. Journal of food science 83 (2) (2018)

Jill K Winkler-Moser.css-eqlu8i{font-size:small;padding-left:4px;} (Jill Winkler-Moser)

Publication Activity (10 Years)

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Jill K Winkler-Moser (Jill Winkler-Moser)