Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures

Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

Joaquı́n Velasco, Susana Marmesat, Olivier Bordeaux et al. · Journal of Agricultural and Food Chemistry · 2004 · 95 citations

Life Sciences, Biochemistry, Food Science +17

Chemical and physical properties of a sunflower oil with high levels of oleic and palmitic acids

Ángeles Guinda, M. Carmen Dobarganes, Ma Victoria Ruiz Méndez et al. · European Journal of Lipid Science and Technology · 2003 · 62 citations

Agriculture, Crop Sciences, Food Science +16

Formation and distribution of oxidized fatty acids during deep‐ and pan‐frying of potatoes

Nick Kalogeropoulos, Fotini N. Salta, Antonia Chiou et al. · European Journal of Lipid Science and Technology · 2007 · 59 citations

Agriculture, Biochemistry, Food Science +16

Formation and hydrolysis of triacylglycerol and sterols epoxides: role of unsaturated triacylglycerol peroxyl radicals

Francesca Giuffrida, Frédéric Destaillats, Fabien Robert et al. · Free Radical Biology and Medicine · 2004 · 49 citations

Life Sciences, Biochemistry, Chemistry +14

Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas–liquid chromatography

Joaquı́n Velasco, Olivier Berdeaux, Gloria Márquez‐Ruiz et al. · Journal of Chromatography A · 2002 · 48 citations

Natural Sciences, Chemistry, Food Science +13