Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends

Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil

(2021) Kanchan Suri et al.   FOOD CHEMISTRY

Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles

(2020) Amarbir Kaur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

(2020) Kanchan Suri et al.   FOOD CHEMISTRY

Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market

(2019) Hamid Reza Tavakoli et al.   Food Science & Nutrition

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

(2019) Amarbir Kaur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

(2019) Salvatore Multari et al.   FOOD RESEARCH INTERNATIONAL

Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application

(2019) Sara Koohikamali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil

(2019) Kanchan Suri et al.   FOOD CHEMISTRY

Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review

(2018) Ramesh Kumar Saini et al.   LIFE SCIENCES

Comparative assessment of algal oil with other vegetable oils for deep frying

(2018) Ashish Waghmare et al.   Algal Research-Biomass Biofuels and Bioproducts

Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

(2018) Ying Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical properties of Amazonian fats and oils and their blends

(2018) Ericsem Pereira et al.   FOOD CHEMISTRY

Combination of Gas Chromatography-Mass Spectrometry and Electron Spin Resonance Spectroscopy for Analysis of Oxidative Stability in Soybean Oil During Deep-Frying Process

(2017) Ying Liu et al.   Food Analytical Methods

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

(2017) JuHee Song et al.   FOOD CHEMISTRY

The effect of frying on glycidyl esters content in palm oil

(2016) Magda Aniołowska et al.   FOOD CHEMISTRY

Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions

(2016) Mustafa Kiralan et al.   JOURNAL OF FOOD BIOCHEMISTRY

Vegetable oil blending: A review of physicochemical, nutritional and health effects

(2016) Fataneh Hashempour-Baltork et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Possible adverse effects of frying with vegetable oils

(2015) Carmen Dobarganes et al.   BRITISH JOURNAL OF NUTRITION

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

(2015) Prakash Kumar Nayak et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

Application of multivariate chemometric techniques for simultaneous determination of five parameters of cottonseed oil by single bounce attenuated total reflectance Fourier transform infrared spectroscopy

(2014) M. Younis Talpur et al.   TALANTA

Heated vegetable oils and cardiovascular disease risk factors

(2014) Chun-Yi Ng et al.   VASCULAR PHARMACOLOGY

Effect of frying on the rheological and chemical properties of palm oil and its blends

(2013) Bazlul Mobin Siddique et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy

(2013) Yashi Srivastava et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics

(2012) Mohamed Fawzy Ramadan   INDUSTRIAL CROPS AND PRODUCTS

Fatty Acid Profile of Indian Shad Tenualosa ilisha Oil and its Dietary Significance

(2012) Bimal P. Mohanty et al.   NATIONAL ACADEMY SCIENCE LETTERS-INDIA

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

Genotoxic and carcinogenic risks associated with the dietary consumption of repeatedly heated coconut oil

(2010) Smita Srivastava et al.   BRITISH JOURNAL OF NUTRITION

Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

(2007) Chatchawan Chotimarkorn et al.   FOOD RESEARCH INTERNATIONAL