Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.)

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanol

William R. Morrison, Lloyd M. Smith · Journal of Lipid Research · 1964 · 6K citations · Full text

Life Sciences, Biochemistry, Chromatographic Analysis +14

Chemical reactions involved in the deep‐fat frying of foods1

Stephen S. Chang, R. J. Peterson, Chi‐Tang Ho · Journal of the American Oil Chemists Society · 1978 · 305 citations

Agriculture, Food Science, Food Analysis +15

A new look at the chemistry and physics of deep-fat frying

Michael M. Blumenthal · Food technology · 1991 · 290 citations

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Linolenic acid artifacts from the deodorization of oils

R. G. Ackman, S. N. Hooper, David Hooper · Journal of the American Oil Chemists Society · 1974 · 176 citations

Agriculture, Chemistry, Food Science +10