Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

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

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

Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

Daniel Barrera‐Arellano, Ma Victoria Ruiz Méndez, Joaquı́n Velasco et al. · Journal of the Science of Food and Agriculture · 2002 · 161 citations

Agriculture, Biochemistry, Food Science +15

Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying

Michele Rossi, Cristina Alamprese, S. Ratti · Food Chemistry · 2006 · 157 citations

Agriculture, Food Science, Nutritional Sciences +15

Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying

S. Urbancic, Majda Hadolin Kolar, Duška Dimitrijević et al. · LWT · 2013 · 139 citations

Agriculture, Food Science, Food Engineering +13