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Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
Elsevier | 2019|Keywords: Frying oil quality -
Accumulation of 5‐Hydroxymethylfurfural in Oil During Frying of Model Dough
Wiley | 2013|Keywords: Frying oil quality -
Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough
Online Contents | 2012|Keywords: Frying oil quality -
Capacitive sensor probe to assess frying oil degradation
Free accessDOAJ | 2015|Keywords: Frying oil quality -
Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
Elsevier | 2020|Keywords: Frying oil quality -
Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough
Online Contents | 2012|Keywords: Frying oil quality -
Rapid assessment of degraded frying oil quality using interdigitated microelectrode capacitive sensors
Wiley | 2024|Keywords: frying oil quality assessment -
High Performance Liquid Chromatography–Size Exclusion Chromatography for Rapid Analysis of Total Polar Compounds in Used Frying Oils
Wiley | 2011|Keywords: Frying oil quality -
High Performance Liquid Chromatography–Size Exclusion Chromatography for Rapid Analysis of Total Polar Compounds in Used Frying Oils
Online Contents | 2011|Keywords: Frying oil quality -
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
Free accessDOAJ | 2023|Keywords: Frying oil quality -
Quality indicators based rapid test kits for detection of frying oil quality: A review
Free accessDOAJ | 2023|Keywords: Frying oil quality -
High Performance Liquid Chromatography–Size Exclusion Chromatography for Rapid Analysis of Total Polar Compounds in Used Frying Oils
Online Contents | 2011|Keywords: Frying oil quality -
Near-Infrared Spectroscopic Determination of Degradation in Vegetable Oils Used To Fry Various Foods
American Chemical Society | 2011|Keywords: frying oil quality -
The determination of frying oil quality using Fourier transform infrared attenuated total reflectance
Elsevier | 2003|Keywords: Frying oil quality -
Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy
SAGE Publications | 2018|Keywords: frying oil quality -
The determination of frying oil quality using a chemosensory system
Elsevier | 2003|Keywords: Frying oil quality -
Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
Free accessDOAJ | 1997|Keywords: frying oil (quality)
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