Ultrasonic-Assisted <i>Ginkgo biloba</i> Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying. [PDF]
FoodsKang M, Zulkurnain M.
europepmc +1 more source
An Exploratory Study on the Influence of Frying on Chemical Constituent Transformation and Antioxidant Activity in Ziziphi Spinosae Semen: A Multimodal Analytical Strategy Based on UPLC-Q-TOF-MS and GC-IMS. [PDF]
FoodsOuyang X +7 more
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Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. [PDF]
J Appl Glycosci (1999)Ogami M +4 more
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Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment [PDF]
, 2013 Anella Giordano +5 more
core +1 more source
Deciphering the Complexity of Smoke Point in Virgin Olive Oils to Develop Simple Predictive Models. [PDF]
FoodsDíez-Betriu A +5 more
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Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods. [PDF]
Food Chem XScianò F +6 more
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Lipid composition and nutritional quality of some commercially available cold pressed oils. [PDF]
Front NutrDean LL.
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Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating. [PDF]
FoodsKmiecik D, Siger A, Kuraszyk K.
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Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds. [PDF]
Food Chem XChen J +6 more
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