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Stephen S. Chang's Publications: A Bibliography


Articles and Conference Papers

  • Chang, Stephen S.; Kliever, W.M. Effect of nitrogen forms and rates, shading, and presence and absence of Ca++ on the growth, tissue nitrogen compositions, and fruit quality of grapevines. In: Rantz. JoAnne M. (Ed.): Proceedings of the International Symposium on Nitrogen in Grapes and Wine, 18-19 June, 1991, Seattle, WA. USA. Davis, CA : American Society for Enology and Viticulture, 1991. p. 228-238.
  • Chang, Stephen S.; Huang, A.S.; Ho, C.T. Isolation and identification of bitter compounds in defatted soybean flour. Developments in Food Science 25: 267-274, 1990.
  • Carlin, J.T.; Ho, C.T.; Chang, Stephen S.; Velluz, A; Pickenhagen, W. Analysis of French fried potato flavor: Identification of 3-(methylthio) alkanals. Lebensmittel-Wissenschaft und Technologie 23(3):276, 1990.
  • Chang, Stephen S. Food flavours. A scientific status summary. Food Technology 43(12):99-106, 1989.
  • Allen, R.R.; Wu, C.M.; Chang, Stephen.M. Volatile flavor compounds developed during hydrogenation of soybean oil. In: Flavor chemistry of lipid foods / edited by David B. Min & Thomas H. Smouse. Champaign, Ill. : American Oil Chemists' Society, 1989. P. 237-241.
  • Chang, Stephen S., Guttman, C.M.: Sanchez, I.C.; Smith, L.E. Theoretical and computational aspects of migration of packaged components to food (normal Fickian Processes, solvent swollen system, boundary layer limited migration and quiescent migration). In: Food and Packaging Interactions. Conference Proceedings. ACS Symposium Series 365. Washington, DC, American Chemical Society, 1988. P. 106-117.
  • Pelura, T.J.; Chang, Stephen S. The effect of catalytic hydrogenation on the oxidative and emulsification properties of soybean phosphatides. (79th Annual Meeting Conference Proceedings-American Oil Chemists’ Society). Journal of the American Oil Chemists’ Society, 64(5):680, 1987.
  • Lee, K.C. M.; Chang, Stephen S. The effect of different phospholipids upon the stability of oil-in-water emulsions for parenteral nutrition. (79th Annual Meeting Conference Proceedings-American Oil Chemists’ Society). Journal of the American Oil Chemists’ Society, 64(5):680, 682, 1987.
  • Carlin, J.T.; Jin, Q.Z.; Huang, T.C; Ho, C.T.; Chang, Stephen S. Identification of alkyloxazoles in the volatile compounds from French-fried potatoes. Journal of Agricultural and Food Chemistry, 34(4):621-623, 1986.
  • Carlin, J.T.; Lee, K.N.; Hsieh, O.A.L. Hwang, L.S.; Ho, C.T.; Chang, Stephen S. Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans. Journal of the American Oil Chemists’ Society 63(8):1031-1036, 1986.
  • Sotirhos, N.; Ho, C.T.; Chang, Stephen S. High performance liquid chromatographic analysis of soybean phospholipids. Fette Seifen Anstrichmittel 88(1):6-8, 1986.
  • Sotirhos, N.; Ho, C.T.; Chang, Stephen S. HPLC analysis of oxidative and polymerized decomposition products in commercial vegetable oils and heated fats. Fette Seifen Anstrichmittel 88(2):45-48, 1986.
  • Sotirhos, N.; Ho, C.T.; Chang, Stephen S. Normal and reverse phase HPLC analysis of soybean phospholipids. In: Charalambous, G (Editor). The shelf life of foods and beverages. Amsterdam, Elsevier, 1986. p. 601-608.
  • Mensah, T.A.; Ho, C.T.; Chang, Stephen S. Products identified from photosensitized oxidation of selected furanoid flavor compounds. Journal of Agricultural and Food Chemistry 34(2):336-338, 1986.
  • Lee, K.C.M.; Shi, H.; Huang, A.S.; Carlin, J.T.; Ho, C.T.; Chang, Stephen S. Production of a Romano cheese flavor by enzymatic modification of butterfat. In: Biogeneration of aromas / Thomas H. Parliment, & Rodney Croteau, editor. Washington, DC : American Chemical Society, 1986. (ACS symposium series ; 317). p. 370-378.
  • Chang, Stephen S. Analysis and characterization of some cane sugar impurities. Journal of food Science 50(3):823-824, 852, 1985.
  • Ho, C.T.; Chang, Stephen S. Flavor chemistry of fried chicken. (76h Annual Meeting Conference Proceedings-American Oil Chemists’ Society). Journal of the American Oil Chemists’ Society 62 (4):619, 1985.
  • Houlihan, C.M.: Ho, C.T.; Chang, Stephen S. The structure of rosmariquinone - a new antioxidant isolated from Rosmarinus officinalis L. Journal of the American Oil Chemists’ Society 62(1):96-99, 1985.
  • Chang, Stephen S. & S.F. Liu. Effects of refrigerated seawater on the freshness of fish. In: 1983 Scientific research abstracts in the Republic of China., Taiwan, National Science Council, Science & Technology Center, 1984. p. 424.
  • Kim, H., Ho, C.T.; Chang, Stephen S. Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin. Journal of the American Oil Chemists’ Society 61(7): 1235-1238, 1984.
  • Houlihan, C.M.; Ho, C.T.; Chang, Stephen S. Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary. Journal of the American Oil Chemists’ Society 61(6):1036-1039, 1984.
  • Kim, H.; Ho, C.T.; Chang, Stephen S. Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin. Journal of the American Oil Chemists’ Society 61(7):1235-1238, 1984.
  • Nofal, M.; Ho, C.T.; Chang, Stephen S. Gas chromatographic characterization of jasmine absolute in relation to the season. Perfumer & Flavorist 8(1):75-80, 1983.
  • Ho, C.T.; Jin, Q.Z.; Lee, M.H; Chang, Stephen S. Positive identification of new alkyloxazoles, alkylthiazoles, and piperidine in roasted peanut flavor. Journal of Agricultural and Food Chemistry 31(6):1384-1386, 1983.
  • Tang.J.; Jin.Q.Z.; Shen, G.H.; Ho, C.T.; Chang, Stephen S. Isolation and identification of volatile compounds from fried chicken. Journal of Agricultural and Food Chemistry 31(6):1287-1292, 1983.
  • Hartman, G.J.; Jin, Q.Z.; Collins, G.J.; Lee, K.N.; Ho, C.T.; Chang, Stephen S. Nitrogen- containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef. Journal of Agricultural and Food Chemistry 31(5):1030-1033, 1983.
  • Ho,C.T.; Jin, Q.Z.; Lee, K.N.; Carlin, J.T.; Chang, Stephen S. Synthesis and aroma properties of new alkyloxyaxoles and alkylthiazoles identified in cocoa butter from roasted cocoa beans. Journal of Food Science 48(5):1570-1571, 1983.
  • Chang, Stephen S.; Cook, J.M. Stability studies of stevioside and rebaudiosoide A in carbonated beverages. Journal of Agricultural and Food Chemistry 31(2):409-412, 1983.
  • May, W.A.; Peterson, R.J.; Chang, Stephen S. Chemical reactions involved in the deep fat frying of foods. IX. Identification of the volatile decomposition products of triolein. Journal of the American Oil Chemists’ Society 60(5):990-995, 1983.
  • Chang, Stephen S.; Shen. G.H.; Tang, J.; Jin, Q.Z.; Shi, H.; Carlin, J.T.; Ho. C.H. Isolation and identification of 2-pentenylfurans in the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society 60(3):553-557, 1983.
  • Chang, Stephen S.; Gudnason, G.V. Effect of addition of aluminium salts on the quality of black tea. Journal of Agricultural and Food Chemistry 30(5):940-943, 1982.
  • Hsu, C.M.; Peterson, R.J.; Jin, Q.Z.; Ho, C.T.; Chang, Stephen S. Characterization of new volatile compounds in the neutral fraction of roasted beef flavor. Journal of Food Science 47(6):2068-2069, 2071, 1982.
  • Wu, J.W.; Lee, M.H.; Ho, C.T.; Chang, Stephen S. Elucidation of the chemical structures of natural antioxidants isolated from rosemary. Journal of the American Oil Chemists’ Society 59(8:)339-345, 1982.
  • Peterson, R.J.; Chang, Stephen S. Identification of volatile flavor compounds of fresh, frozen beef stew and a comparison of these with those of canned beef stew. Journal of Food Science 47(5):1444-1448, 1453, 1982.
  • Chang, Stephen S.; Ho, C.T. Mechanism for the development of reversion flavor in soybean oil. (American Oil Chemists’ Society Toronto Annual Meeting-Abstracts). Journal of the American Oil Chemists’ Society 59(4):269A-270A, 1982.
  • Chang, Stephen S.; Ho, C.T.; Wu, J.W. Isolation and characterization of the natural antioxidants from rosemary.(American Oil Chemists’ Society Toronto Annual Meeting-Abstracts).Journal of the American Oil Chemists’ Society 59(4):310A, 1982.
  • Lin. S.S.; Murase, Y.; Min, D.B.S.; Hsieh, O.A.L.; Chang, Stephen S. Characterization of minor constituents in commercial oleic acid. Journal of the American Oil Chemists’ Society 59(1):42-46, 1982.
  • Murase, Y.; Lin, S.S.; Min, D.B.S.; Hsieh, O.A.L.; Chang, Stephen S. Origin of minor constituents of commercial oleic acid. Journal of the American Oil Chemists’ Society 59(1):47-50, 1982.
  • Lin, S.S.; Murase, Y.; Min, D.B.S.; Hsieh, O.A.L.; Chang, Stephen S. Qualitative and quantitative comparison of minor constituents in different commercial oleic acids. Journal of the American Oil Chemists’ Society 59(1):50-51, 1982.
  • Ho, C.T.; Lee, M.H.; Chang, Stephen S. Isolation and identification of volatile compounds from roasted peanuts. Journal of Food Science 47(1):127-133, 1982.
  • Huang, A.S.; Hsieh, O.A.L.; Chang, Stephen S. Characterization of the nonvolatile minor constituents responsible for the objectionable taste of defatted soybean flour. Journal of Food Science 47(1):19-23, 1982.
  • Hsieh, O.A.L.; Huang, A.S.; Chang, Stephen S. Isolation and identification of objectionable volatile flavor compounds in defatted soybean flour. Journal of Food Science 47(1):16-18, 23, 1982.
  • Nofal, M.A.; Ho, C.T.; Chang, Stephen S. New constituents in Egyptian jasmine absolute. Perfumer & Flavorist 6(6):24-30, 32,34, 1982.
  • Carlin, J.T.; Lee, K.N.; Hsieh, O.A.L.; Hwang, L.S.; Ho, C.T,; Chang, Stephen S. Comparison of the Volatile Flavor Compounds of Cocoa Butters Obtained from Roasted and Unwashed Cocoa Beans. In: Proceedings of the 36th Annual Production Conference of the Pennsylvania Manufacturing Confectioners’ Association, 1982. Drexel Hill, Pa., PMCA, 1982. p. 95-125.
  • Ho, C.T.; Lee, M.H.; Chang, Stephen S. Isolation and identification of volatile compounds from roasted peanuts. Journal of Food Science 47(1):127-133, 1981.
  • Huang, A.S.; Hsieh, A.O.L.; Huang, C.L.; Chang, Stephen S. A comparison of the stability of sunflower oil and corn oil. Journal of the American Oil Chemists’ Society 58(11):997-1001, 1981.
  • Lee, K.N.; Ho, C.T.; Giorlando, C.S.; Peterson, R.J.; Chang, Stephen S. Methyl 3,4-dimethyl-5,6-dihydro-alpha-pyran-6-carboxylate in roast beef volatiles: identification and synthesis. Journal of Agricultural and Food Chemistry 29(4):834-836, 1981.
  • Chang, Stephen S.; Wheaton, F.W. Design, evaluation and effluent water quality analysis of three oyster shellstock washers. Transactions of the ASAE 24(1):234-241, 1981.
  • Lee, MH; Ho, C.T.; Chang, Stephen S. Thiazoles, oxazoles and oxazolines identified in the volatile flavor of roasted peanuts. Journal of Agricultural and Food Chemistry 29(3):684-686, 1981.
  • Lee, K.N.; Carlin, J.T.; Hsieh, O.; Chang, Stephen S. ; Hwang, L.S. A comparison of volatile flavor compounds identified in expelled and pressed cocoa butter. I. Basic compounds. II. Acidic and neutral compounds. ISF/AOCS World Congress. (International Society for Fat Research; American Oil Chemists’ Society) Conference Proceedings. Journal of the American Oil Chemists’ Society 57(2):172 A, 1980.
  • Ouyang, J.M.; Daun, H. Chang, Stephen S.; Ho, C.T. Formation of carbonyl compounds from beta-carotene during palm oil deodorization. Journal of Food Science 45(5):1214-1217, 1222, 1980.
  • Coleman, E.C., Ho, C.T.; Chang, Stephen S. Isolation and identification of volatile compounds from baked potatoes. Journal of Agricultural and Food Chemistry 29(1):42-48, 1981.
  • Chang, Stephen S. Flavor and flavor stability of foods. Journal of the American Oil Chemists’ Society 56(12):908A -911A, 1979.
  • Smagula, M.S.; Ho, C.T.; Chang, Stephen S. The synthesis of 2-(2-pentenyl) furans and their relationship to the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society 56(4):516-519, 1979.
  • Min, D.B.S.; Ina, K.; Peterson, R.J.; Chang, Stephen S. Preliminary identification of volatile flavor compounds in the neutral fraction of roast beef. Journal of Food Science 44(3):639-642, 1979.
  • Chang, Stephen S. ; Peterson, R.J.; Ho, C.T. Chemistry of deep fat fried flavor. In: Lipids as a source of flavor : a symposium / sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor. Washington : American Chemical Society, 1978. (ACS symposium series ; 75). p. 18-41.
  • Thompson, J.A.; May, W.A.; Paulose, M.M.; Peterson, R.J.; Chang, Stephen S. Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein. Journal of the American Oil Chemists’ Society 55(12):897-901, 1978.
  • Chang, Stephen S. Peterson, R.J.; Ho, C.T.; Chemical reactions involved in the deep fat frying of foods. Journal of the American Oil Chemists’ Society 55(10): 718-727, 1978.
  • May, W.A.; Peterson, R.J.; Chang, Stephen S. Synthesis of some unsaturated lactones and their relationship to deep-fat fried flavor. Journal of Food Science 43(4):1248-1252, 1978.
  • Paulose, M.M.; Chang, Stephen S. Chemical reactions involved in the deep-fat frying of foods: VIII. Characterization of nonvolatile decomposition products of triolein. Journal of the American Oil Chemists’ Society 55(4):375-380, 1978.
  • Ho, C.T.; Smagula, M.S.; Chang, Stephen S. The synthesis of 2-(1 pentenyl) furan and its relationship to the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society 55(2):233-237, 1978.
  • Chang, Stephen S.; Ostric-Matijasevic, B.; Hsieh, O.A.L., Huang, C.L. Natural antioxidants from rosemary and sage. Journal of food science 42(4):1102-1106, 1977.
  • Tangel, F.P. Jr.; Leeder, J.G.; Chang, Stephen S. Deep fat frying characteristics of butteroil. Journal of food science 42(4):1110-1113, 1119, 1977.
  • Chang, Stephen S.; Vallese, F.M.; Hwang, L.S.; Hsieh, O.A.L.; Min, D.B.S. Apparatus for the isolation of trace volatile constituents from foods. Journal of Agricultural and Food Chemistry 25(3):450-455, 1977.
  • Min, D.B.S.; Ina, K.; Peterson, R.J.; Chang, Stephen S. The alkylbenzenes in roast beef. Journal of food science 42(2):503-505, 1977.
  • Chang, Stephen S.; Peterson, R.J. Recent developments in the flavor of meat. Journal of Food Science 42(2):298-305, 1977.
  • Chang, Stephen S. Elimination of objectionable flavor components in soybean protein products through their isolation and identification. In: Non-conventional proteins and foods : proceedings of a grantee-users conference held Oct. 18-20, 1977 at the University of Wisconsin-Madison / sponsored by the National Science Foundation; organized by the Plant Juice Protein Team, College of Agricultural and Life Sciences, University of Wisconsin-Madison ; coordinator, Harlow J. Hodgson and Howard W. Ream. Washington, D.C. : National Science Foundation, 1977. NSF-RA-770278. p. 17-28
  • Chang, Stephen S. Apparatus for the isolation of trace volatile constituents from foods. Abstracts of Papers, 172nd National Meeting, American Chemical Society, Abstract No. AGFD 132, 1976.
  • Blumenthal, M.M.; Trout, J.R.; Chang, Stephen S. Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying. Journal of the American Oil Chemists’ Society 53(7):496-501, 1976.
  • Chang, Stephen S. Recent advances in meat flavour research. International Flavours and Additives 7(2):77-80, 1976,
  • Blumenthal, Michael M.; Trout, J.R.; Chang, Stephen S. Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep frying. Journal of the American Oil Chemists’ Society 53(7):496-501, 1976.
  • Lin, S.S.; Hsieh, A.L.; Min, D.B.S.; Chang, Stephen S. A study of the color stability of commercial oleic acid. Journal of the American Oil Chemists’ Society 53(4):157-161, 1976.
  • Chang, Stephen S.; Blumenthal, M.M. Effect of different fats and oils on the flavor of simulated deep fat fried foods. In: Lipids / Rudolf Palata, Giuseppe Parceled, Gavin Acini, editors. (International Congress for Fat Research, Milan, 1974). New York : Raven Press, 1976. p. 481-489.
  • Min, D.B.S.; Lin, S.S.; Chang, Stephen S. Color stability of tall oil fatty acids through isolation and characterization of minor constituents. Journal of the American Oil Chemists’ Society 52(2):28-33, 1975.
  • Min, D.B.S; Ina, K.; Peterson, R.; Chang, Stephen S. The alkylbenzenes in beef. Abstracts of Papers, 170th National Meeting, American Chemical Society, Abstract No. AGFD 46, 1975.
  • Peterson, R.J.; Izzo, H.J., Jungermann, E.; Chang, Stephen S. Changes in volatile flavor compounds during the retorting of canned beef stew. Journal of Food Science 40(5):948-954, 1975.
  • Yasuda, K.; Peterson, R.J.; Chang, Stephen S. Identification of volatile flavor compounds developed during storage of a deodorized hydrogenated soybean oil. Journal of the American Oil Chemists’ Society 52(8):307-311, 1975.
  • Leeder, J.G.; Hwang, P.M.; Chang, Stephen S. Increasing shelf-life of candy with trace hydrogenated butteroil. Gordian 75(3):66, 68; (5):148, 150,151, 1975.
  • Leeder, J.G.; Hwang, P.M.; Chang, Stephen S. Keeping quality of candy manufactured with trace hydrogenated butter oil. Manufacturing Confectioner 54(6):70-72, 74, 76, 78, 80-81, 1974.
  • Lee, S.C.; Chang, Stephen S. Use of high-pressure liquid chromatography for the fractionation of less volatile flavor compounds. Journal of Agricultural and Food Chemistry 23(2):337-339, 1975.
  • Heng, H.; Chang, Stephen S. A study of odor stability of commercial stearic acid through isolation and identification of its volatile odoriferous compounds. Journal of the American Oil Chemists’ Society 51(5):189-191, 1974.
  • Chang, Stephen S.; Hsieh, A. Identification of the volatile and nonvolatile decomposition products produced during deep fat frying. Paper presented at the Fall Meeting, American Oil Chemists’ Society, Philadelphia, PA, September-October, 1974. Journal of the American Oil Chemists’ Society 51(7):526A, 1974.
  • Pareles, S.R.; Chang, Stephen S. Identification of compounds responsible for baked potato flavour. Journal of Agricultural and Food Chemistry 22(2):339-340, 1974.
  • Blumenthal, M.M.; Chang, Stephen S. A method for obtaining reproducible quantitative gas chromatograms of volatiles isolated from foods. Journal of Agricultural and Food Chemistry 21(6):1123-1126, 1973.
  • Lee, S.C.; Reddy, B.R.; Chang, Stephen S. Formation of a potato chip-like flavour from methionine under deep-fat frying conditions. Journal of Food Science 38(5):788-790, 1973. Paulose, M.M.; Chang, Stephen S. Chemical reactions involved in deep fat frying of foods. VI. Characterization on nonvolatile decomposition products of trilinolein. Journal of the American Oil Chemists’ Society 50(5):147-154, 1973.
  • Hirai, C.; Herz, K.O.; Pokorny, J; Chang, Stephen S. Isolation and identification of volatile flavor compounds in boiled beef. Journal of Food Science 38(3):393-397, 1973.
  • Deck, R.E.; Pokorny, J; Chang, Stephen S. Isolation and identification of volatile compounds from potato chips. Journal of Food Science 38(2):345-349, 1973.
  • Chang, Stephen S. Overcoming problems in flavor component identification. Food Technology 27(4):27-28, 30, 32, 34, 36,39, 1973.
  • Min, D.B.S.; Chang, Stephen S. Isolation and identification of trans-3,5-dimethoxystilbene from high quality tall oil fatty acids by liquid chromatography and mass spectrometry. Journal of the American Oil Chemists’ Society 49(12):675-677, 1972.
  • Chang, Stephen S. The isolation and identification of volatile flavor compounds in boiled beef : presented at the third Nordic Aroma Symposium, June 6-8, 1972. Abstracts of the 3rd Nordic Aroma Symposium. Hameenlinna, Finland : Nordforsk, 1972. p. 203-235.
  • Chang, Stephen S. Aroma of the potato: production of crisps with various flavors. Industrie Alimentari 11(4)65-73, 1972.
  • Chang, Stephen S. Volatile flavour compounds produced by fats and oils during deep fat frying. Abstracts of Papers. 162nd National Meeting, American Chemical Society , 1971. Abstract No. AGFD 3.
  • Herz, K.O. Chang, Stephen S. Meat flavour. Advances in Food Research 18:1-83, 1970.
  • Vasishtha, A.K.; Leeder, J.G. Chang, Stephen S. Trace hydrogenation of butteroil at low temperatures. Journal of Food Science 35(4):395-397, 1970.
  • Chang, Stephen S. The secret of potato chip flavour. Snack Food 59(7):50, 52, 1970.
  • Vasishtha, A.K.; Leeder, J.G.; Chang, Stephen S. Prevention of hydrogenation flavour during trace hydrogenation of butteroil. Food technology 23(2):244-247, 1969.
  • Chang, Stephen S. ; Hirai, C.; Reddy, B.R.; Herz, K.O.; Kato, A.; Simpa, G. Isolation and identification of 2,4,5-trimethyl-3-oxazoline and 3,5-dimethyl-1,2,4-trithiolane in the volatile flavour compounds of boiled beef. Chemistry and Industry 47:1639-1641, Nov. 23, 1968.
  • Reddy, B.R.; Yasuda, K.; Krishnamurthy, R.G.; Chang, Stephen S. Chemical reactions involved in the deep fat frying of foods: V. Identification of nonacidic volatile decomposition products of hydrogenated cottonseed oil. Journal of the American Oil Chemists’ Society 45(9):629-631, 1968.
  • Yasuda, K.; Reddy, B.R..; Chang, Stephen S. Chemical reactions involved in the deep fat frying of foods: IV. Identification of acidic volatile decomposition products of hydrogenated cottonseed oil. Journal of the American Oil Chemists’ Society 45(9):625-628, 1968.
  • Chang, Stephen S.; Kawada, T.; Krishnamurthy, R.G.; Reddy, B.R.; Thompson, JA; Acedia, K. Isolation and identification of volatile flavor compounds produced during deep fat frying. (Abstracts of the AAA-AACS Joint Meeting , March-April, 1968). Journal of the American Oil Chemists’ Society 45(2):162A, 1968
  • Smouse, T.H.; Chang, Stephen S. A systematic characterization of the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society 44(8):509-514, 1967.
  • Chang, Stephen S.; Krishnamurthy, R.G.; Reddy, B.R. Relation between alkylfurans and the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society 44(2):159, 1967.
  • Krishnamurthy, R.G.; Chang, Stephen S. Chemical reactions involved in the deep fat frying of foods. III. Identification of nonacidic volatile decomposition products of corn oil. Journal of the American Oil Chemists’ Society 44(2):136-140, 1967.
  • Kawada, T.; Krishnamurthy, R.G.; Mookherjee, B.D.; Chang, Stephen S. Chemical reactions involved in the deep fat frying of foods. II. Identification of acidic volatile decomposition products of corn oil. Journal of the American Oil Chemists’ Society 44(2):131-135, 1967.
  • Thompson, JA; Paulose, M.M.; Reddy, B.R.; Krishnamurthy, R.G.; Chang, Stephen S. A limited survey of fats and oils commercially used for deep fat frying. Food Technology 21(3A):87A-89A, 1967.
  • Krishnamurthy, R.G.; Smouse, T.H.; Mookherjee, B.D.; Reddy, B.R..; Chang, Stephen S. Identification of 2-pentylfuran in fats and oils and its relation to the reversion flavor of soybean oil. Journal of Food Science 32(4):372-374, 1967.
  • Chang, Stephen S. Processing of fish oils. In: Fish oils; their chemistry, technology, stability, nutritional properties, and uses. Edited by M. E. Stansby. Westport, Conn., Avi Pub. Co., 1967. p. 206-221.
  • Mukherjee, R.N.; Leeder, J.G.; Chang, Stephen S. Improvement of keeping quality of butteroil by selective trace-hydrogenation and winterization. Journal of Dairy Science 49(11):1381-1385, 1966.
  • Chang, Stephen S.; Smouse, T.H.; Krishnamurthy, R.G.; Mookherjee, B.D.; Reddy, B.R. Isolation and identification of 2-pentylfuran as contribution to the reversion flavor of soybean oil. Chemistry and Industry 46:1926-1927, Nov. 12, 1966.
  • Herz, K.O.; Chang, Stephen S. An apparatus for the isolation of volatile compounds from foods. Journal of Food Science 31(6):937-940, 1966.
  • Silveira, A. Jr.; Acedia, K.; Chang, Stephen S. Chemical reactions involved in the catalytic hydrogenation of oils. Ii. Identification of some volatile by-products. Journal of the American Oil Chemists’ Society 42(2):85-86, 1965.
  • Chang, Stephen S.; Krishnamurthy, R.G.; Mookherjee, B.D.; Reddy, B.R..; Smouse, T.H. Characterization of volatile compounds responsible for off-flavors of slightly autoxidized fats and oils. Paper presented at the 40th Fall Meeting, American Oil Chemists’ Society, Philadelphia, PA, October, 1966. Program Abstract No. 18.
  • Chang, Stephen S.; Reddy, B.R.; Krishnamurthy, R.G.; Mookherjee, B.D.; Smouse, T.H. Isolation and identification of volatile flavor compounds in fats and oils. Paper presented at the 152nd National Meeting, American Chemical Society, New York, September, 1966. Program Abstract No. A-11.
  • Deck, R.E. and Chang, Stephen S. Identification of 2,5-dimethyl-pyrazine in the volatile flavor compounds of potato chips. Chemistry & Industry, 30:1343-1344, July 24, 1965
  • Smouse, T.H.; Mookherjee, B.D.; Chang, Stephen S. Identification of Dec-1-yne in the initial autoxidation products of some vegetable oils. Chemistry & Industry, 29:1301-1303, July, 17, 1965.
  • Chang, Stephen S. The isolation and identification of initial volatile oxidation products of lipids. Paper presented at the 16th Annual Summer Symposium on Modern Lipid Methodology and the Nature of Complex Lipids. Claremont, CA, American Oil Chemists’ Society, August, 1965.
  • Chang, Stephen S. Initial lipid oxidation products: isolation, fractionation , and analysis by GPC, infrared and mass spectral techniques. Paper presented at the 1st Short Course on Lipids, American Oil Chemists’ Society, Pomona College, Claremont, CA, August, 1965.
  • Smouse, T.H.; Chang, Stephen S. Micro-fraction collector for gas chromatography. Journal of Chromatography 13(1):244-246, 1964.
  • Chang, Stephen S.; Acedia, K,; Mookherjee, B.D.; Silveira, A. Jr. Chemical reactions involved in the catalytic hydrogenation of oils. I. Characteristics of the volatile by-products. Journal of the American Oil Chemists’ Society, 40(12):721-724, 1963.
  • Chang, Stephen S. Flavor characterization. In: Kirk-Othmer Encyclopedia of chemical technology. 2d ed. New York, Interscience Publishers 1963-1970. Vol. 9:336-346.
  • Chang, Stephen S.; Brobst, K.M.; Ireland, C.C.; Tai, H. A capillary trap for the collection of gas chromatographic fractions for infrared spectroscopy (Notes). Applied Spectroscopy 16(3):106, 1962.
  • Chang, Stephen S.; Ireland, C.E.; Tai, H. An infrared gas cell for the direct collection of gas chromatographic fractions. Analytical Chemistry 33(3):479, 1961.
  • Chang, Stephen S. A new technique for the isolation of flavor components from fats and oils. Journal of the American Oil Chemists’ Society 38:669-671, 1961.
  • Chang, Stephen S. Characterization of the reversion flavor of soybean oil. Journal of the American Oil Chemists’ Society 38:671-674, 1961.
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Reports

  • Chang, Stephen S. Basic studies on the color and odor stabilities of commercial fatty acids through the isolation and identification of minor constituents. Final report. New Brunswick, N.J. Rutgers University, Department of Food science, 1971. 29 p.
  • Chang, Stephen S. Basic studies on the nature and significance of non-carbonyl volatile decomposition products in rancid meat Final report. New Brunswick N.J., Rutgers University, Department of Food science, 1970 21 p. (U.S. Agricultural Research Service Eastern Utilization Research and Development Division.)

Book Reviews

  • Chang, Stephen S. [Reviewer]. Frying of food : principles, changes, new approaches / edited by G. Varela, A.E. Bender and I.D. Morton. Chichester, Eng. : Horwood ; Weinheim : VCH ; New York : Distribution: USA and Canada, VCH Publishers, 1988. 202 p. : ill. Food Technology, 42(11):161-162, 1988.
  • Chang, Stephen S. [Reviewer].Edible fats and oils processing : basic principles and modern practices : world conference proceedings - edited by David R. Erickson. Champaign, Ill. : American Oil Chemists' Society, 1990. 452 p. Food Technology 45(10):172,179, 1991.
  • Publications in Honor of Stephen S. Chang Flavor chemistry of lipid foods / edited by David B. Min & Thomas H. Smouse. Champaign, Ill. : American Oil Chemists' Society, 1989. 467 p. (Papers presented at the 79th Annual Meeting of the American Oil Chemists' Society held May 8-12th, 1988 in Phoenix, Arizona at a symposium in honor of Dr. Stephen S. Chang).

Patents issued to Stephen S. Chang

United States Patents

  • 5230916: Chang, Stephen S. & Wu, Kejian J. Ascorbic acid complex having antioxidant function and improved solution. July 27, 1993.
  • 5077069: Chang, Stephen S. & Wu, Kejian J. Composition of natural antioxidants for the stabilization of polyunsaturated oils. December 31, 1991.
  • 5043100: Chang, Stephen S. & Bao, Yongde. Process for manufacture of natural antioxidant products from tea and spent tea. August 27, 1991.
  • 5023100: Chang, Stephen S.; Bao, Yongde; Pelura, Timothy J. Fish oil. June 11, 1991.
  • 4874629: Chang, Stephen S.; Bao,Yongde; Pelura, Timothy J. Purification of fish oil. October 17, 1989.
  • 4670267: Chang, Stephen S.; Ho, Chi Tang; Izzo, Barbara A. Fermented-whey butter flavoring. June 2, 1987.
  • 4638095: Chang, Stephen S.; Ho, Chi Tang; Houlihan, Christoper M. Isolation of a novel antioxidant rosmaridiphenol from Rosmarinus officinalis L. January 20, 1987.
  • 4563354: Chang, Stephen S.; Lindmark, Lars; Oil-in-water emulsion for parenteral administration. January 7, 1986.
  • 4101673: Chang, Stephen S. Purification of nutritive oils. July 18, 1978.
  • 3905266: Chang, Stephen S. Ostric-Matijasevic, Biserka; Huang, Cheng Li; Hsieh, An Li. Method of producing an antioxidant composition from rosemary and sage. April 13, 1976.
  • 3767427: Chang, Stephen S.; May, William A. Compositions useful for imparting a deep fat fried aroma and flavor to foods. October 23, 1973.
  • 3619211: Chang, Stephen S.; Reddy, Boyapalle Rami. Potato and potato chip flavor and aroma. November 9, 1971.

Canadian Patents

  • CA 1057113 Chang, Stephen S. Ostric-Matijasevic, Biserka; Huang, Cheng Li; Hsieh, An Li. Antioxidant compositions. June 26, 1979.
Compiled by:
Irwin Weintraub,
Patricia Piermatti, Pharmaceutical Sciences Resource Librarian, Library of Science and Medicine - Rutgers University.