Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil

Analysis of trans fatty acids in deep frying oils by three different approaches

(2009) Geeta Bansal et al.   FOOD CHEMISTRY

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

(2009) J.E. Hayes et al.   MEAT SCIENCE

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

(2008) Ricardo Malheiro et al.   FOOD AND CHEMICAL TOXICOLOGY

Some physical changes in Bajo Aragón extra virgin olive oil during the frying process

(2008) A.C. Sánchez-Gimeno et al.   FOOD CHEMISTRY

Heat transfer coefficient during deep-fat frying

(2008) Armando Alvis et al.   FOOD CONTROL

Improved method for fatty acid analysis in herbage based on direct transesterification followed by solid-phase extraction

(2008) Susana P. Alves et al.   JOURNAL OF CHROMATOGRAPHY A

Why Eat at Fast-Food Restaurants: Reported Reasons among Frequent Consumers

(2008) Sarah A. Rydell et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

(2008) M.O. Ngadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat

(2008) T. Polak et al.   MEAT SCIENCE

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY

Effect of radical stress and ageing on the occurrence of trans fatty acids in rats fed a trans-free diet

(2007) Laura Zambonin et al.   FREE RADICAL BIOLOGY AND MEDICINE

Oil distribution in potato slices during frying

(2007) Franco Pedreschi et al.   JOURNAL OF FOOD ENGINEERING