G. L. Khor and N. M. Esa, “Trans Fatty Acids Intake: Epidemiology and Health Implications,” In A. J. Dijkstra, R. J. Hamilton and W. Hamm, Ed., Trans Fatty Acids, Blackwell Publishing, Oxford, 2008, pp. 25-45.
 H. J. Heipieper, F. Meinhardt and A. Segua, “The Cis- Trans Isomerase of Unsaturated Fatty Acids in Pseudomonas and Vibrio: Biochemistry Molecular Biology and Physiological Function of a Unique Stress Adaptive Mechanism,” FEMS Microbiology Letters, Vol. 229, No. 1, 2003, pp. 1-7.
 P. L. Zock and M. B. Katan, “Hydrogenation Alternatives: Effect of Trans Fatty Acids and Stearic Acid Versus Linoleic on Serum Lipids and Lipoproteins in Humans,” Journal of Lipid Research, Vol. 33, No. 3, 1992, pp. 399-410.
 P. J. Nestel, M. Noakes, G. B. Belling, R. McArthur, P. M. Clifton and M. Abbey, “Plasma Cholesterol Lowering Potential of Edible Oil Blends Suitable for Commercial Use,” American Journal of Clinical Nutrition, Vol. 55, No. 1, 1992, pp. 46-50.
 K. Warner, “Chemical and Physical Reactions in Oil during Frying,” In: M. K. Gupta, K. Warner and P. J. White, Ed., Frying Technology and Practice, American Oil Chemists’ Society, Champaign, 2004, pp. 16-28.
 M. Moreno, D. M. Olivares, F. J. A. Lopez, J. V. G. Adelantado and F. B. Reig, “Determining Low Levels of Trans Fatty Acids in Foods Using an Improved ATR-FTIR Procedure,” Lipid Technology, Vol. 16, No. 11, 1999, pp. 252- 255.
 A. Romero, C. Cuesta and F. J. Sanchez-Muniz, “Trans Fatty Acid Production in Deep-Fat Frying of Frozen Foods with Different Oils and Frying Modalities,” Nutrition Research, Vol. 20, No. 4, 2000, pp. 599-608.
 Food and Drug Administration, “FDA Acts to Provide Better Information to Consumers on Trans Fats,” 2005. http://www.Fda.gov/oc/initiatives/transfat/
 Dietary Guidelines Advisory Committee, “Nutrition and your Health: Dietary Guidelines for Americans,” Dietary Guidelines Advisory Committee Report, Department of Agriculture, Washington, D.C., 2005. http://www.Health. Gov/dietaryguidlines/dga2005/report/
 UK Faculty of Public Health/Royal Society for Public Health, “12 Steps to Better Public Health: A Manifesto.” http://www.fphm.org.uk/resources/AtoZ/manifesto/manifesto.pdf
 R. S. Farag, M. S. Abdel-Latif, A. M. M. Basuny, B. S. Abd El-Hakeem, “Effects of Non-Fried and Fried Oils with Varying Fatty Acid Compositions on Rat Organs,” Advances in Food Sciences, Vol. 32, No. 3, 2010, pp. 128-136.
 R. Micha, and D. Mozaffarian, “Trans Fatty Acids: Ef-fects on Cardiometabolic Health and Implications for Policy,” Prostaglandins, Leukotrienes and Essential Fatty Acids, Vol. 79, No. 3-5, 2008, pp.147-152.
 L. Normand, N. A. M. Eskin and R. Przybylski, “Effects of Tocopherols on the Frying Stability of Regular and Modified Canola Oils,” Journal of American Oil Chemists’ Society, Vol. 78, No. 4, 2001, pp. 369-373.