Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

I. Sam Saguy, Dina Dana · Journal of Food Engineering · 2002 · 483 citations

Agriculture, Food Science, Nutrition +13

Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

José-Ramón Morelló, María‐José Motilva, M. Jesús Tovar et al. · Food Chemistry · 2003 · 342 citations

Agriculture, Biochemistry, Food Science +14

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes · Food Chemistry · 1999 · 307 citations

Agriculture, Biochemistry, Food Science +11

Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate

E. N. Frankel, W. E. Neff, E. Selke · Lipids · 1981 · 277 citations

Agriculture, Food Science, Food Analysis +16

Quality control in the use of deep frying oils

S. G. Stevenson, M. Vaisey‐Genser, N.A.M. Eskin · Journal of the American Oil Chemists Society · 1984 · 263 citations

Agriculture, Food Science, Food Analysis +16