Quality changes in trans and trans free fats/oils and products during frying

Multiple Range and Multiple F Tests

David B. Duncan · Biometrics · 1955 · 23.2K citations

Education, Educational Measurement, Standardized Testing +4

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

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

Agriculture, Chemistry, Food Science +14

Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report)

M. C. Dobarganes, Joaquı́n Velasco, A. Dieffenbacher · Pure and Applied Chemistry · 2000 · 245 citations · Full text

Agriculture, Chemistry, Food Science +17

Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying

Shahina Naz, Rahmanullah Siddiqi, Hina Sheikh et al. · Food Research International · 2004 · 174 citations

Agriculture, Food Science, Food Engineering +10

Review of stability measurements for frying oils and fried food flavor

S. L. Melton, Sajida Jafar, Danielle Sykes et al. · Journal of the American Oil Chemists Society · 1994 · 171 citations

Agriculture, Food Science, Food Analysis +16