Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying

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

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Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

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Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

(2011) Felix A. Aladedunye et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Monocyclic Phenolic Acids; Hydroxy- and Polyhydroxybenzoic Acids: Occurrence and Recent Bioactivity Studies

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Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

(2010) Aleksandra Szydłowska-Czerniak et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Lipid peroxidation: Physiological levels and dual biological effects

(2009) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

Lipid Components of North American Wild Rice (Zizania palustris)

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