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Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoesBOSKOU, George; SALTA, Fotini N; CHIOU, Antonia et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 2, pp 109-115, issn 1438-7697, 7 p.Article

Comparison between atmospheric and vacuum frying of apple slicesMARISCAL, M; BOUCHON, P.Food chemistry. 2008, Vol 107, Num 4, pp 1561-1569, issn 0308-8146, 9 p.Article

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Investigation of the formation of (E)-2-butenal in oils and foods during fryingPAPASTERGIADIS, Antonios; FATOUH, Amr; SHRESTHA, Kshitij et al.Food research international. 2014, Vol 62, pp 43-49, issn 0963-9969, 7 p.Article

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Choice of simple methods for quality control of frying fat during deep frying of potato products = Choix des méthodes simples pour le contrôle de qualité des huiles de friture au cours de la friture en pleine huile des produits à base de pommes de terrePAZOLA, Z; GAWECKI, J; BUCHOWSKI, M et al.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 5, pp 190-193, issn 0015-038XConference Paper

Influence of the vacuum break conditions on oil uptake during potato post-frying coolingMIR-BEL, Jorge; ORIA, Rosa; SALVADOR, Maria L et al.Journal of food engineering. 2009, Vol 95, Num 3, pp 416-422, issn 0260-8774, 7 p.Article

Influence of the frying temperature on acrylamide formation in French friesFISELIER, Katell; BAZZOCCO, Diego; GAMA-BAUMGARTNER, Fabiana et al.European food research & technology (Print). 2006, Vol 222, Num 3-4, pp 414-419, issn 1438-2377, 6 p.Article

Oils and fats : Changes due to culinary and industrial processesSANCHEZ-MUNIZ, Francisco J.International journal for vitamin and nutrition research. 2006, Vol 76, Num 4, pp 230-237, issn 0300-9831, 8 p.Conference Paper

Sensory odour profiling and physical characteristics of edible oil blends during fryingRAVI, R; PRAKASH, Maya; BHAT, K. K et al.Food research international. 2005, Vol 38, Num 1, pp 59-68, issn 0963-9969, 10 p.Article