Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils

Elaboration process, chemical and sensory analyses of fried-salted soybean

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Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

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A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

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Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

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Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures

(2008) S. Marmesat et al.   JOURNAL OF CHROMATOGRAPHY A

Degradation and Nutritional Quality Changes of Oil During Frying

(2008) Felix A. Aladedunye et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY