“Accelerated stress tests such as the OSI are very useful for determining the shelf life of fats...The OSI provides continuous analysis and is highly automated which reduces labor costs... The determination of the induction period by the OSI technique is reproducible, and, thereby resolves one of the issues associated with the AOM...”
“What Do Fat Tests Tell You” William D. Shermer, Ph.D. and Andrew F. Gliessen, Ph.D. Feed Management, 5/97

Interlaboratory Coefficient of Variation for the OSI is 5.7%
“Collaborative Study of The Oil Stability Index Analysis”, Jebe, Matlock, Sleeter, JAOCS 11/93, Table 9

“The OSI offers a simple, reproducible method for evaluating flavenoid antioxidant properties...”
“A Method for Assessing The Relative Antioxidant Properties of Flavenoids”
G.k. Harris and G.L. Catignani, Dept of Food Science, N.C.S.U. IFT, 1997

“The new AOCS Automated Standard Method (THE OSI) is a good and reliable quick method for assessing the oxidative stability of fats, oils, and fat substitutes” “Oxidative Stability of Fat Substitutes and Vegetable Oils by the OSI Method”
Casimir C. Akoh, Dept. of Food Science and Technology, University of Georgia, JAOCS 2/94

The OSI correlates with the Schaal Oven Test as an accelerated test of lipid oxidation “Correlation of Oxidative Stability Index with Sensory Evaluation of Soybean Oil Oxidation” E.A.Coppin and O.A.Pike, Dept. of Food Science and Nutrition, Brigham Young University, AOCS, 5/96
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