Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time

This publication has 24 references indexed in Scilit:

• Effect of oil surface activity on oil absorption behavior of potato strips during frying process
  Food Chemistry, 2021
• The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method
  Food Control, 2014
• Characterization of oils and fats by 1H NMR and GC/MS fingerprinting: Classification, prediction and detection of adulteration
  Food Chemistry, 2013
• A review of analytical methods measuring lipid oxidation status in foods: a challenging task
  European Food Research and Technology, 2012
• Glycidyl esters in refined palm (Elaeis guineensis) oil and related fractions. Part I: Formation mechanism
  Food Chemistry, 2012
• Physico-chemical changes in rice bran oil during heating at frying temperature
  Journal of Food Science and Technology, 2011
• Formation of trans fatty acids in edible oils during the frying and heating process
  Food Chemistry, 2010
• Purity assessments of major vegetable oils based on δ¹³C values of individual fatty acids
  Journal of the American Oil Chemists' Society, 1998
• Evaluation of nonpolar methyl esters by column and gas chromatography for the assessment of used frying olive oils
  Journal of the American Oil Chemists' Society, 1991
• Evaluation of physicochemical changes in cooking oil during heating
  Journal of the American Oil Chemists' Society, 1987