Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil

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M E Haberland, Lorna Cheng · Science · 1988 · 749 citations

Life Sciences, Biochemistry, Pathobiology +15

Emissions of volatile aldehydes from heated cooking oils

Harinageswara Rao Katragadda, Andrés Fullana, Sukh Sidhu et al. · Food Chemistry · 2009 · 289 citations

Agriculture, Chemistry, Food Science +12

Headspace Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory Quality

Henryk H. Jeleń, Małgorzata Obuchowska, Renata Zawirska‐Wojtasiak et al. · Journal of Agricultural and Food Chemistry · 2000 · 215 citations

Agriculture, Food Science, Food Analysis +16

Proteomic identification of HNE-bound proteins in early Alzheimer disease: Insights into the role of lipid peroxidation in the progression of AD

Tanea T. Reed, William M. Pierce, William R. Markesbery et al. · Brain Research · 2009 · 191 citations

Life Sciences, Biochemistry, Neuroscience +17

Formation of trans fatty acids in edible oils during the frying and heating process

Wakako Tsuzuki, Akiko Matsuoka, Kaori Ushida · Food Chemistry · 2010 · 127 citations

Agriculture, Biochemistry, Food Science +16