Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review. [PDF]
F1000Res, 2023 Díaz-Ávila WY +2 more
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Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]
Food Sci NutrBaştürk A, Ceylan MM.
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Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying. [PDF]
Food Chem X, 2022 Chen J, Zhang L, Li Q, Gao Y, Yu X.
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Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds. [PDF]
J Agric Food ChemCastillo-Luna A, Priego-Capote F.
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Carry-over of MOH in edible oil and in fried potatoes during frying and formation of alkylbenzenes
, 2023 Moret, Sabrina +2 more
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Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying. [PDF]
FoodsLy TT, Vinh PT, Yang L, Sun G.
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Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity. [PDF]
Heliyon, 2022 Romano R +8 more
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From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks. [PDF]
MoleculesNemś A +4 more
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