Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil

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

Colour changes during deep fat frying

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis et al. · Journal of Food Engineering · 2001 · 188 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Effect of sugar on the rheological properties of sunflower oil–water emulsions

Medeni Maskan, Fahrettin Göğüş · Journal of Food Engineering · 2000 · 150 citations

Engineering, Chemical Engineering, Food Science +9

Safety aspects of frying fats and oils

Walter L. Clark, George W. Serbia · Food technology · 1991 · 135 citations

Agriculture, Food Science, Nutritional Sciences +12

Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats

Gary R. Takeoka, G. Full, Lan Dao · Journal of Agricultural and Food Chemistry · 1997 · 131 citations

Agriculture, Food Science, Nutritional Sciences +14