Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

Jean Alamed, Wilailuk Chaiyasit, David Julian McClements et al. · Journal of Agricultural and Food Chemistry · 2009 · 300 citations

Agriculture, Food Science, Food Analysis +16

Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhydrazyl (DPPH)

Jaemin Lee, Hyun Jung Chung, Pahn‐Shick Chang · Food Chemistry · 2006 · 128 citations

Agriculture, Biochemistry, Food Science +14

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

Medeni Maskan · European Food Research and Technology · 2003 · 120 citations

Agriculture, Chemical Engineering, Food Science +12

Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods

Wei‐An Chen, Chihwei P. Chiu, Wei‐Chih Cheng et al. · Journal of Food and Drug Analysis · 2013 · 101 citations

Agriculture, Chemistry, Food Science +7

Membrane processing of used frying oils

R. Subramanian, K. E. Nandini, P. M. Sheila et al. · Journal of the American Oil Chemists Society · 2000 · 85 citations

Engineering, Chemical Engineering, Food Science +16