Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds. [PDF]
Food Chem XZhang RY +6 more
europepmc +1 more source
Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics. [PDF]
FoodsMehany T, González-Sáiz JM, Pizarro C.
europepmc +1 more source
ATR-FTIR and chemometrics for confirmatory identification of adulteration of fresh palm cooking oil with bentonite-bleached used oil. [PDF]
RSC AdvGunawan U +3 more
europepmc +1 more source
Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism. [PDF]
LipidsBrownson-Smith R +5 more
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Microbial Oil Production by <i>Yarrowia lipolytica</i> Under Semi-Continuous Cultivation and Potential Utility of Spent Supernatant. [PDF]
FoodsUğur Ş +4 more
europepmc +1 more source
Co-Valorization of Waste Cooking Oil and Expanded Polystyrene Pyrolysis Fractions as Potential Fuel Blendstocks. [PDF]
Polymers (Basel)Gonzalez-Aguilar AM +2 more
europepmc +1 more source
Omega-3 Polyunsaturated Fatty Acid Formulations in Cardiovascular Prevention: Balancing Clinical Efficacy, Safety, and Environmental Sustainability. [PDF]
NutrientsEgalini F +4 more
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Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil. [PDF]
FoodsMulati A +7 more
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Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]
Food Sci NutrBazina N +4 more
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