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Publications
Arthur E. Waltking Publications
- Liquid Chromatographic Analysis of Aflatoxin Using Post-Column Photochemical Derivatization: Collaborative Study, Waltking, A.E., and Wilson, D., J. AOAC Int. 89 pp678-692 (2006)
- Rolling Can Viscosity Measurement. Waltking, A.E., Spray Technology & Marketing, Feb. 2000.
- Comparison of Liquid Chromatography and HPTLC for Aflatoxin in Peanut Products, Tosch, D., Waltking, A.E. and Schlesier, J.F., JAOAC 67 pp337-339 (1984)
- Past and Present Research on Aflatoxin in Peanut Products, Tosch, D., Waltking, A.E. and Schlesier, J.F., JAOAC 67 pp8-9 (1984)
- Instrumental Determination of Flavor Stability of Fatty Foods and its Correlation with Sensory Flavor Responses, Waltking, A.E. and Goetz, A.G., CRC Critical Reviews in Food Science & Nutrition 19 pp99-132 (1983)
- Progress Report of the AOCS Flavor Nomenclature and Standards Committee, Waltking, A.E., JAOCS 59 pp116A-120A (1982)
- Changes in Methods, Polar and Non Polar Components of Frying Fats, Waltking, A.E., JAOAC 65 pp481-482 (1982)
- Chromatographic Separation of Polar and Non Polar Components of Frying Fats, Waltking, A.E. and Wessels, H., JAOAC 64 pp1329-1330 (1981)
- Sampling and Preparation of Samples of Peanut Butter for Aflatoxin Analysis, Waltking, A.E., JAOAC 63 pp103-106 (1980)
- High Performance Radial Chromatography of Aflatoxins, Vitek, R.K., Waltking, A.E. and Kent, D.M., Analysis of Food and Beverages: Vol 1, Academic Press pp215-223 (1979)
- Two Lipoxidase Methods for Measuring Cis, Cis-Methylene Interrupted Polyunsaturated Fatty Acids in Fats and Oils: Collaborative Study, Sheppard, A.J., Waltking, A.E., Zmachinski, Z. and Jones, S.T., JAOAC 61 pp1419-1423 (1978)
- A Quality Control Procedure for the GLC Evaluation of the Flavor Quality of Vegetable Oils, Waltking, A.E. and Zmachinski, H., JAOCS 54 pp454-457 (1977)
- Evaluation of Rapid Polarographic Method for Determining Tocopherols in Vegetable Oils and Oil-Based Products, Waltking, A.E., Kiernan, M. and Bleffert, G.W., JAOAC 60 pp890-994 (1977)
- Chemical Analysis of Polymerization Products in Abused Fats and Oils, Waltking, A.E., Seery, W.E. and Bleffert, G.W., JAOCS 52 pp96-100 (1975)
- Evaluation of Methods for the Determination of Polymers and Oxidation Products of Heated Vegetable Oils. Collaborative Study of the GLC Method for Non-Elution Materials, Waltking, A. E., JAOAC 58 pp898-901 (1975)
- A new Benzene-Ethanol-Water Solvent System for TLC Separation of Aflatoxins, Waltking, A.E., Bleffert, G.W., Chick, M. and Fogerty, R., JAOCS 50 pp424-425 (1973)
- Analytical Critique of Hexitols Used as a Cooking Medium, Waltking, A.E., Bleffert, G.W., Brickman, L. and Wells, P.R., JAOCS 50 pp353-356 (1973)
- Reliability of the Enzymic Method for Measuring Essential Fatty Acids, Waltking, A.E., Nutrition Reports International 5 pp17-26 (1972)
- Fate of Aflatoxin During Roasting and Storage of Contaminated Peanut Products, Waltking, A.E., JAOAC 54 pp533-539 (1971)
- Fatty Acid Methodology for Heated Oils, Waltking, A.E. and Zmachinski, H., JAOCS 47 pp530-534 (1970)
- Collaborative Study of Three Methods for Determination of Aflatoxin in Peanuts and Peanut Products, Waltking, A.E., JAOAC 53 pp104-113 (1970)
- U.S.Patent 3,529,974 Novel Vegetable Oil, Waltking, A.E. and Melnick, D., Sept 22, 1970
- An Improved Rapid Physiochemical Assay Method for Aflatoxin in Peanuts and Peanut Products, Waltking, A.E., Bleffert, G.W. and Kiernan, M. JAOCS 45 pp880-884 (1968)
- Comparison of Various Analytical Techniques for the Determination of Essential Fatty Acids in Hardened Fats, Zmachinski, H., Waltking, A.E. and Miller, J.D., JAOCS 43 pp425-428 (1966)
Poster Abstracts:
- A Proposed AOCS Method for Thermal Analysis of Fats and Oils by DSC, Waltking, A.E., AOCS Inform, April 1993
- A Proposed AOCS Method for X-Ray Diffraction Analysis of Fats, Waltking, A.E., AOCS Inform, April 1995
- AOCS Physical Methods Committee Progress Report on Methods for DSC, X-Ray and Rheological Analysis of Fats and Oils and Related Products, Waltking, A.E., Proceedings of the Conference on the Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods, AOCS, 1998
- A Proposed AOCS Method for the Calibration of Rheological Instruments, Waltking, A.E., AOCS Inform, April 1998
- AOCS Physical Methods Committee Progress Report of Current Method Evaluations, Waltking, A.E., AOCS Inform, April 1999
- Comparison of PHRED Post Column Photochemical Derivatization of Aflatoxin to Other Officially Recognized Techniques A Joint AOAC-AOCS Evaluation Study Waltking, A.E., AOCS Inform, April 2004
Official Methods Authored:
- Spreadability (AOCS Recommended Practice Cj 4-00)
- Aflatoxin (AOAC Method II, Peanuts and Peanut Products 26.030, AOAC Method II, Pistachio Nuts)
- Aflatoxins (AOCS Official Method Ab 6-68)
- cis,cis Polyunsaturated Fatty Acids (AOAC 28.082and AOCS Official Method Cd 15-78)
- Determination of Polar Compounds in Frying Fats (AOAC 28.074 and AOCS Official Method Cd 20-91)
- Non-Elution Materials Method (AOAC 28.073)
- Activity of Hydrogenation Catalyst (AOCS Official Method Tz 1a-78)
- Selectivity of Hydrogenation Catalysts (AOCS Official Method Tz 1b-79)
- Correlation of Oil Volatiles with Flavor Scores of Edible Oils (AOCS Recommended Practice Cg 1-83)
- DSC Melting Properties of Fats and Oils (AOCS Recommended Practice Cj 1-94)
- X-Ray Diffraction of Fats and Oils (AOCS Official Method Cj 2-95)
- Calibration of Rheological Instruments (AOCS Recommended Practice Cj 3-99)
- Spreadability (AOCS Recommended Practice Cj 4-00)
- Photochemical Derivatization of Aflatoxins (AOCS Official Method Aa11-05)
- Incorporation of Photochemical Derivatization into AOAC Methods 991.31 and 999.07 and the modification (from TLC to LC) for AOAC Method 970.45
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