I. Ogan

Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying

I. Ogan, Marie‐Josée Dumont, Michael Ngadi · LWT · 2017 · 62 citations

Food Chemistry, Canola Oil, Palm Oil +4

Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR

Peter Adewale, I. Ogan, Marie‐Josée Dumont et al. · Vibrational Spectroscopy · 2014 · 41 citations

Nutrition, Animal Nutrition, Food Analysis +4

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

R. Castro‐López, I. Ogan, Julián Andrés Gómez‐Salazar et al. · International Journal of Gastronomy and Food Science · 2022 · 32 citations

Different Temperatures, Deep-fat Frying, Poultry Farming +2

Impact of thermo-sonication on quality indices of starch-based sauces

Valentine C. Okonkwo, Ebenezer Miezah Kwofie, I. Ogan et al. · Ultrasonics Sonochemistry · 2021 · 31 citations · Full text

Food Chemistry, Rice Starch-based Sauces, Engineering +14

Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils

I. Ogan, Peter Adewale, Marie‐Josée Dumont et al. · Industrial Crops and Products · 2014 · 29 citations

Food Chemistry, Canola Oils, Binary Blends +9