Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil

Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating

(2018) Dominik Kmiecik et al.   FOOD CHEMISTRY

Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries

(2018) Dominik Kmiecik et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process

(2017) Xiaodan Li et al.   FOOD CHEMISTRY

Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios

(2017) Magdalena Rudzińska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products

(2017) Marzanna Hęś et al.   JOURNAL OF FOOD SCIENCE

Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan

(2016) Jakub P. Kobyliński et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

(2016) Hamed Hosseini et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Canolol, tocopherols, plastochromanol-8, and phytosterols content in residual oil extracted from rapeseed expeller cake obtained from roasted seed

(2015) Aleksander Siger et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds

(2015) Aleksander Siger et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Natural antioxidants as stabilizers of frying oils*

(2014) Felix Adekunle Aladedunye   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep-fat frying

(2014) Ayyappan Appukuttan Aachary et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidants in frying: Analysis and evaluation of efficacy

(2014) Gloria Márquez-Ruiz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fundamentals of the frying process*

(2014) Christian Gertz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage

(2014) Felix Aladedunye et al.   FOOD CHEMISTRY

Quality and safety of frying oils used in restaurants

(2014) Anitta Sebastian et al.   FOOD RESEARCH INTERNATIONAL

Changes produced in oils during vacuum and traditional frying of potato chips

(2013) María José Crosa et al.   FOOD CHEMISTRY

Degradation of Tocopherols in Rice Bran Oil Submitted to Heating at Different Temperatures

(2013) M. H. Bruscatto et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions

(2013) M. Gabriela Gallego et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

(2012) Qing Zhang et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

(2011) Sukumar Debnath et al.   FOOD AND BIOPRODUCTS PROCESSING

β-Sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating

(2011) Dominik Kmiecik et al.   FOOD CHEMISTRY

Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures

(2009) Kathleen Warner et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositions

(2008) Susana Marmesat et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Heat transfer coefficient during deep-fat frying

(2008) Armando Alvis et al.   FOOD CONTROL

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Time, Surface-to-Volume Ratio, and Heating Process (Continuous or Intermittent) on the Emission Rates of Selected Carbonyl Compounds during Thermal Oxidation of Palm and Soybean Oils

(2008) Thalita Oliveira da Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD-PRESSED PLANT OILS

(2008) ALEKSANDER SIGER et al.   JOURNAL OF FOOD LIPIDS

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

(2008) Reza Farhoosh et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY