Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)

Quality control of used deep-frying oils

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

Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions

(2014) A. G. Gopala Krishna et al.   GRASAS Y ACEITES

A quality assessment of crude palm oil marketed in Bahia, Brazil

(2013) D. T. De Almeida et al.   GRASAS Y ACEITES

Spectroscopic Determination of Metals in Palm Oils from Different Stages of the Technological Process

(2013) Aleksandra Szydłowska-Czerniak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Determination of thermal oxidation and oxidation products of β-carotene in corn oil triacylglycerols

(2011) Alam Zeb et al.   FOOD RESEARCH INTERNATIONAL

Quality Assessment of Palm Products upon Prolonged Heat Treatment

(2011) Azmil Haizam Ahmad Tarmizi et al.   Journal of Oleo Science

Influence of Time, Surface-to-Volume Ratio, and Heating Process (Continuous or Intermittent) on the Emission Rates of Selected Carbonyl Compounds during Thermal Oxidation of Palm and Soybean Oils

(2008) Thalita Oliveira da Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation and Nutritional Quality Changes of Oil During Frying

(2008) Felix A. Aladedunye et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Perfil de ácidos graxos e avaliação da alteração em óleos de fritura

(2008) Mara da Silva Corsini et al.   QUIMICA NOVA