Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

(2019) Salvatore Multari et al.   FOOD RESEARCH INTERNATIONAL

Hydrophilic and lipophilic characteristics of non-fatty acid moieties: significant factors affecting antibacterial activity of lauric acid esters

(2018) Kyung-Min Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study

(2018) Carla S. P. Santos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Combination of Gas Chromatography-Mass Spectrometry and Electron Spin Resonance Spectroscopy for Analysis of Oxidative Stability in Soybean Oil During Deep-Frying Process

(2017) Ying Liu et al.   Food Analytical Methods

Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process

(2017) Xiaodan Li et al.   FOOD CHEMISTRY

Hydroxytyrosol and Cytoprotection: A Projection for Clinical Interventions

(2017) Francisca Echeverría et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

(2017) A. M. Giuffrè et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

(2015) Sheng-Nan Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Stability of avocado oil during heating: Comparative study to olive oil

(2011) Izaskun Berasategi et al.   FOOD CHEMISTRY

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

(2011) Hicham Harhar et al.   PLANT FOODS FOR HUMAN NUTRITION

Quality changes in trans and trans free fats/oils and products during frying

(2010) Andrali K. Sandhya Rani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating

(2009) Dominik Kmiecik et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Argan oil: Occurrence, composition and impact on human health

(2008) Zoubida Charrouf et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rapid identification of fatty acid methyl esters using a multidimensional gas chromatography–mass spectrometry database

(2007) Claus Härtig   JOURNAL OF CHROMATOGRAPHY A