Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

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

Changes in the characteristics and composition of oils during deep‐fat frying

V.K. TYAGI, A. K. Vasishtha · Journal of the American Oil Chemists Society · 1996 · 242 citations

Agriculture, Food Science, Food Analysis +13

Testing and comparing oxidative stability of vegetable oils and fats at frying temperature

Christian Gertz, Sabine Klostermann, S. Parkash Kochhar · European Journal of Lipid Science and Technology · 2000 · 216 citations

Agriculture, Food Science, Nutritional Sciences +17

Interactions between fat and food during deep-frying

Carmen Dobarganes, Gloria Márquez‐Ruiz, Joaquı́n Velasco · European Journal of Lipid Science and Technology · 2000 · 214 citations

Agriculture, Food Science, Nutritional Sciences +17

Chemical and physical parameters as quality indicators of used frying fats

Christian Gertz · European Journal of Lipid Science and Technology · 2000 · 184 citations

Agriculture, Food Science, Analytical Chemistry +16