Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

(2012) Qing Zhang et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Free Radical Lipid Peroxidation: Mechanisms and Analysis

(2011) Huiyong Yin et al.   CHEMICAL REVIEWS

Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

(2011) Qing Zhang 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

Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance–Fourier transform infrared spectroscopy using partial least squares regression

(2010) Julia Kuligowski et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

(2009) Geeta Bansal et al.   FOOD CHEMISTRY

Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

(2009) Gozde Gurdeniz et al.   FOOD CHEMISTRY

Thermal Deterioration of Virgin Olive Oil Monitored by ATR-FTIR Analysis of Trans Content

(2009) Noelia Tena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preliminary studies about thermal degradation of edible oils through attenuated total reflectance mid-infrared spectrometry

(2008) Javier Moros et al.   FOOD CHEMISTRY