Hayes, Kenneth C.; Khosla, Pramod (2007). «The complex interplay of palm oil fatty acids on blood lipids». European Journal of Lipid Science and Technology109: 453. doi:10.1002/ejlt.200700005.
De Marco, Elena; Savarese, Maria; Parisini, Cristian; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele (2007). «Frying performance of a sunflower/palm oil blend in comparison with pure palm oil». European Journal of Lipid Science and Technology109: 237. doi:10.1002/ejlt.200600192.
Che Man YB, Liu JL, Jamilah B, Rahman RA (1999). «Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying». Journal of Food Lipids6 (3): 181-193. doi:10.1111/j.1745-4522.1999.tb00142.x.
Matthäus, Bertrand (2007). «Use of palm oil for frying in comparison with other high-stability oils». European Journal of Lipid Science and Technology109: 400. doi:10.1002/ejlt.200600294.
Martin Grootvel, Christopher J.L. Silwood, Paul Addis, Andrew Claxson, Bartolomé Bonet Serra, Marta Viana (2001). «Health effects of oxidized heated oils». Foodservice Research International13 (1): 41-55.