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A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy

Yashi Srivastava, Anil Dutt Semwal

Journal of Food Science and Technology · 2013 · 79 citations · 22 references

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22

Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation

Kottayath Govindan Nevin, T. Rajamohan · Clinical Biochemistry · 2004 · 368 citations

, , +15

Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

Kamariah Long, Oi Ming Lai, Kharidah Muhammad et al. · Food Chemistry · 2007 · 279 citations

, , +9

Antioxidant capacity and phenolic acids of virgin coconut oil

A. M. Marina, Y. B. Che Man · International Journal of Food Sciences and Nutrition · 2009 · 266 citations

, , +13

Estimating carbonyl compounds in rancid fats and foods

A. S. Henick, M. F. Benca, J. H. Mitchell · Journal of the American Oil Chemists Society · 1954 · 194 citations

, , +14

Composition and Antioxidant Activity of the Essential Oils of <i>Xylopia aethiopica</i> (Dun) A. Rich. (Annonaceae) Leaves, Stem Bark, Root Bark, and Fresh and Dried Fruits, Growing in Ghana

Anastasia Karioti, Dimitra Hadjipavlou‐Litina, Merlin Lincoln Kwao Mensah et al. · Journal of Agricultural and Food Chemistry · 2004 · 184 citations

, , +13