Coating of Sol–Gel Film on Silver Nanodendrite as a Novel Solid-Phase Microextraction Fiber for Determination of Volatile Aldehydes in Edible Oils

Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy

(2017) David Castejón et al.   Food Analytical Methods

Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics

(2016) Lei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Quick Method for Determining Total Polar Compounds of Frying Oils Using Electric Conductivity

(2015) Jinwei Li et al.   Food Analytical Methods

Carboxylated solid carbon spheres as a novel solid-phase microextraction coating for sensitive determination of phenols in environmental water samples

(2015) Sheng-Xiang Gong et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical immobilization of crosslinked polymeric ionic liquids on nitinol wires produces highly robust sorbent coatings for solid-phase microextraction

(2014) Tien D. Ho et al.   ANALYTICA CHIMICA ACTA

Rapid preparation of robust polyaniline coating on an etched stainless steel wire for solid-phase microextraction of dissolved bisphenol A in drinking water and beverages

(2014) Li Liu et al.   Analytical Methods

Molecular Mechanisms of Aldehyde Toxicity: A Chemical Perspective

(2014) Richard M. LoPachin et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools

(2014) María de los Angeles Fernandez et al.   Food Analytical Methods

A review on procedures for the preparation of coatings for solid phase microextraction

(2014) Mohammad Ovais Aziz-Zanjani et al.   MICROCHIMICA ACTA

Two highly stable and selective solid phase microextraction fibers coated with crown ether functionalized ionic liquids by different sol–gel reaction approaches

(2013) Jianjun Shu et al.   ANALYTICA CHIMICA ACTA

Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers

(2012) Anamarija I. Mandić et al.   Food Analytical Methods

Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time

(2012) M.D. Guillén et al.   FOOD CHEMISTRY

The Toxic Aldehyde, 4-Hydroxy-2-trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects

(2012) In Hwa Han et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Recent advances in nanomaterials utilized in fiber coatings for solid-phase microextraction

(2012) Ali Mehdinia et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

(2011) Maria D. Guillén et al.   FOOD CHEMISTRY

Static Headspace Sampling and Solid-Phase Microextraction for Assessment of Edible Oils Stability

(2010) Justyna Gromadzka et al.   CHROMATOGRAPHIA

Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by1H Nuclear Magnetic Resonance

(2009) Maria D. Guillén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY