The influence of nitrogen and carbon dioxide on the oxidative stability of fully refined rapeseed oil

Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review

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Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification

(2011) Felix A. Aladedunye et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil

(2010) Piernicola Masella et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Protecting oil during frying: A comparative study

(2009) Felix A. Aladedunye et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

High-temperature pre-conditioning of rapeseed: A polyphenol-enriched oil and the effect of refining

(2008) Pablo Zacchi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil

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