Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil

Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao

(2016) Ge Li et al.   FOOD CHEMISTRY

Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food

(2016) Ge Li et al.   FOOD CONTROL

Changes in PAHs levels in edible oils during deep-frying process

(2016) Xuewei Hao et al.   FOOD CONTROL

Incidence and survey of polycyclic aromatic hydrocarbons in edible vegetable oils in China

(2016) Long-Kai Shi et al.   FOOD CONTROL

Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying

(2016) Ogan I. Mba et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting

(2015) Martin Rose et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

(2015) L. Duedahl-Olesen et al.   FOOD CONTROL

The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

(2015) Magda Aniołowska et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Quality and safety of frying oils used in restaurants

(2014) Anitta Sebastian et al.   FOOD RESEARCH INTERNATIONAL

Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil

(2013) Cibele Cristina Osawa et al.   Food Science and Technology

Application of solid phase extraction and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry for fast analysis of polycyclic aromatic hydrocarbons in vegetable oils

(2013) Lucie Drabova et al.   FOOD CONTROL

Liquid–liquid extraction of polycyclic aromatic hydrocarbons in four different edible oils from China

(2012) Shimin Wu et al.   FOOD CHEMISTRY

Analysis of polycyclic aromatic hydrocarbons in fish: Optimisation and validation of microwave-assisted extraction

(2012) Maria João Ramalhosa et al.   FOOD CHEMISTRY

Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV–Vis detection

(2012) Kenan Dost et al.   FOOD CHEMISTRY

Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

(2012) R. Bou et al.   FOOD CONTROL

Polycyclic aromatic hydrocarbons in vegetable oils from unconventional sources

(2012) M. Ciecierska et al.   FOOD CONTROL

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

(2011) M. Martínez-Pineda et al.   CyTA-Journal of Food

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

A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety

(2011) Maria Dolores Guillén et al.   FOOD CHEMISTRY

Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values

(2011) Reza Farhoosh et al.   FOOD CHEMISTRY

Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

(2011) María Daniela Juárez et al.   FOOD CONTROL

Ultrasonication extraction and gel permeation chromatography clean-up for the determination of polycyclic aromatic hydrocarbons in edible oil by an isotope dilution gas chromatography–mass spectrometry

(2010) Jian-Hua Wang et al.   JOURNAL OF CHROMATOGRAPHY A

Polycyclic aromatic hydrocarbons (PAHs) in edible oils by gas chromatography coupled with mass spectroscopy

(2010) M. Amzad Hossain et al.   Arabian Journal of Chemistry

Polycyclic aromatic hydrocarbons (PAHs) in coffee brew samples: Analytical method by GC–MS, profile, levels and sources

(2009) Santino Orecchio et al.   FOOD AND CHEMICAL TOXICOLOGY

Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein

(2009) Elham Tabee et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

(2008) Gemma Perelló et al.   FOOD AND CHEMICAL TOXICOLOGY