Recent developments and applications of mass spectrometry for the quality and safety assessment of cooking oil

Standard Methods for the Analysis of Oils, Fats and Derivatives

C. PAQUOT · Pure and Applied Chemistry · 1979 · 1.3K citations · Full text

Agriculture, Chemistry, Food Science +12

Standard methods for the analysis of oils, fats and derivatives

Journal of Chromatography A · 1987 · 541 citations

Agriculture, Chemistry, Food Science +12

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

Fatty acid esters of glycidol in refined fats and oils

Rüdiger Weißhaar, Roland C. Perz · European Journal of Lipid Science and Technology · 2010 · 204 citations

Agriculture, Biochemistry, Food Science +9

Hypertension is related to the degradation of dietary frying oils

Federico Soriguer, Gemma Rojo‐Martínez, M. Carmen Dobarganes et al. · American Journal of Clinical Nutrition · 2003 · 187 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11