Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.
Liu C, Meng Z, Chai X, Liang X, Piatko M, Campbell S, Liu Y.
Food Chem. 2019 Jul 15;286:636-643. doi: 10.1016/j.foodchem.2019.02.067.

Palm oil and cardiovascular health: considerations to evaluate the literature critically.
Gesteiro E, Galera-Gordo J, González-Gross M.
Nutr Hosp. 2018 Oct 8;35(5):1229-1242. doi: 10.20960/nh.1970. Review.

Potential use of interesterified palm kernel oil to replace animal fat in frankfurters.
Kılıç B, Özer CO.
Meat Sci. 2019 Feb;148:206-212. doi: 10.1016/j.meatsci.2018.08.024

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting.
Zhang W, Leong SM, Zhao F, Zhao F, Yang T, Liu S.
Food Res Int. 2018 May;107:172-181. doi: 10.1016/j.foodres.2018.02.023.

Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation.
Famurewa AC, Nwankwo OE, Folawiyo AM, Igwe EC, Epete MA, Ufebe OG.
Acta Sci Pol Technol Aliment. 2017 Oct-Dec;16(4):451-460. doi: 10.17306/J.AFS.0513.

Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.
Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Mohd Ghazali H.
J Sci Food Agric. 2016 Aug;96(10):3321-33. doi: 10.1002/jsfa.7510.