Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

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Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types

(2015) Qing Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying

(2014) M. Abbas Ali et al.   ACTA ALIMENTARIA

Fatty acid alterations in oils and fats during heating and frying*

(2014) Ludger Brühl   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

(2014) Akram Zribi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic extracts from Crataegus × mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil

(2014) Felix Aladedunye et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2013) María José Crosa et al.   FOOD CHEMISTRY

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

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