Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Considerations of the use of the electronic tongue in sensory science

(2021) Carolyn F Ross   Current Opinion in Food Science

Optimization of the thiobarbituric acid-malonaldehyde reaction in non-aqueous medium. Direct analysis of malonaldehyde in oil samples by HPLC with fluorimetric detection

(2020) Isabel Durán Merás et al.   MICROCHEMICAL JOURNAL

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

(2019) Lirong Xu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fried potatoes: Impact of prolonged frying in monounsaturated oils

(2018) Carla S.P. Santos et al.   FOOD CHEMISTRY

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Sensory and chemical properties of Gouda cheese

(2018) Y. Jo et al.   JOURNAL OF DAIRY SCIENCE

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

(2017) JuHee Song et al.   FOOD CHEMISTRY

Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment

(2017) Wojciech Wojnowski et al.   SENSORS

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

(2015) Jana Orsavova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Copper-catalyzed aerobic oxidative coupling: From ketone and diamine to pyrazine

(2015) K. Wu et al.   Science Advances

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

(2015) Xinzhuang Zhang et al.   PLoS One

Fundamentals of the frying process*

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

Multivariate Analysis for Kinetic Modeling of Oxidative Stability and Shelf Life Estimation of Sunflower Oil Blended with Sage (Salvia officinalis) Extract Under Rancimat Conditions

(2014) Rohit Upadhyay et al.   Food and Bioprocess Technology

Quality and safety of frying oils used in restaurants

(2014) Anitta Sebastian et al.   FOOD RESEARCH INTERNATIONAL

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

(2014) Hong Men et al.   Journal of Sensors

Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying

(2013) Roman Przybylski 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

Investigation by ICP-MS of trace element levels in vegetable edible oils produced in Spain

(2011) E.J. Llorent-Martínez et al.   FOOD CHEMISTRY

Performance of palm olein in repeated deep frying and controlled heating processes

(2009) Geeta Bansal et al.   FOOD CHEMISTRY

Emissions of volatile aldehydes from heated cooking oils

(2009) Harinageswara Rao Katragadda et al.   FOOD CHEMISTRY