Flaxseed (Linseed) fibre – nutritional and culinary uses – a review 
- article by Laurence Eyres FNZIFST and Mike Eyres BV&O, from Food New Zealand, April/May 2014 issue.
Are all olive oils the same? How a new Australian standard will help consumers understand
- article by Dr. Laurence Eyres, Chairman, New Zealand Institute of Chemistry Oils and Fats Specialist Group.
Are You Moving Towards Sustainable Palm Products?
- article by Geoff Webster, Foodinc.
Oxidation of food grade oils
- article by Dr Matt Miller, Plant & Food Research.
What is the Optimal Dietary Lipid Intake?
- paper by Dr Laurence Eyres, June ’03.
The Role of Fats in Baking – Butter, Margarine and Spreads
Trans fatty acids (TFA)
IFST – updated Information Statement, November 2004
Fatty acid analyses – Typical Profiles of Oils used in NZ
fatty acid analyses.xls 
(Excel spreadsheet – 28 KB).
Avocado oil: a new edible oil from Australasia Eyres Avocado oil Lipid Tecgnology
Processing Virgin and refined olive and avocado oils FNZVol24No2AvocadoOilRefining