Development of a rapid method for the determination of frying oil quality based on capillary penetration

Quality control of used deep-frying oils

(2014) Rüdiger Weisshaar   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil

(2013) John S. Lioumbas et al.   JOURNAL OF FOOD ENGINEERING

Overweight and obese humans overeat away from home

(2012) John M. de Castro et al.   APPETITE

Characterization of porous media by dynamic wicking combined with image analysis

(2012) Eleni Fragiadaki et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

(2012) Cibele Cristina Osawa et al.   FOOD CONTROL

Near-Infrared Spectroscopic Determination of Degradation in Vegetable Oils Used To Fry Various Foods

(2011) Choo Lum Ng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

(2011) E.P. Kalogianni et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations

(2010) Geeta Bansal et al.   FOOD CHEMISTRY

Effect of potato presence on the degradation of extra virgin olive oil during frying

(2010) Eleni P. Kalogianni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rapid antiradical method for screening deep fried oils

(2009) Mohamed Fawzy Ramadan   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Effect of the Presence and Absence of Potatoes under Repeated Frying Conditions on the Composition of Palm Oil

(2009) Eleni P. Kalogianni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats

(2009) Pei-Ling Yen et al.   NUTRITION