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Heated fat, vitamin E and vascular eicosanoids = Les graisses chauffées, la vitamine E et les eicosanoïdesGIANI, E; MASI, I; GALLI, C et al.Lipids. 1985, Vol 20, Num 7, pp 439-448, issn 0024-4201Article

Quality control in the use of deep frying oils = Les contrôles de qualité lors de l'utilisation des huiles de fritureSTEVENSON, S. G; VAISEY-GENSER, M; ESKIN, N. A. M et al.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 6, pp 1102-1108, issn 0003-021XArticle

Quality Assessment of Heated Cooking Oil, Agab, Using a Simple Newly-Developed Spectrophotometric MethodFATOUH HAMED, Said; AHMED ABO EL-WAFA, Ghada; EL-GHORAB, Ahmed et al.Journal of the American Oil Chemists' Society. 2011, Vol 88, Num 12, pp 1851-1855, issn 0003-021X, 5 p.Article

Rapid evaluation of frying oil degradation using ultrasonic technologyBENEDITO, Jose; GARCIA-PEREZ, Jose V; DOBARGANES, M. Carmen et al.Food research international. 2007, Vol 40, Num 3, pp 406-414, issn 0963-9969, 9 p.Article

Rapid determination of polar compounds in frying fats and oils using image analysisGIL, Bogim; YONG JIN CHO; SUK HOO YOON et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 6, pp 657-661, issn 0023-6438, 5 p.Article

The determination of frying oil quality using Fourier transform infrared attenuated total reflectanceINNAWONG, Bhundit; MALLIKARJUNAN, Parameswarakumar; IRUDAYARAJ, Joseph et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 23-28, issn 0023-6438, 6 p.Article

Provenance of the Oil in Par-Fried French Fries after Finish FryingAL-KHUSAIBI, Mohammed; GORDON, Michael H; LOVEGROVE, Julie A et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E32-E36Article

Comparison between waste frying oil and paraffin as carbon source in the production of biodemulsifier by Dietzia sp. S-JS-1JIA LIU; HUANG, Xiang-Feng; LU, Li-Jun et al.Bioresource technology. 2009, Vol 100, Num 24, pp 6481-6487, issn 0960-8524, 7 p.Article

Intake and home use of olive oil or mixed oils in relation to healthy lifestyles in a Mediterranean population. Findings from the prospective Pizarra studySORIGUER, Federico; CRUZ ALMARAZ, M; VALDES, Sergio et al.British journal of nutrition. 2010, Vol 103, Num 1, pp 114-122, issn 0007-1145, 9 p.Article

The determination of frying oil quality using a chemosensory systemINNAWONG, Bhundit; MALLIKARJUNAN, Parameswarakumar; MARCY, Joseph E et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 35-41, issn 0023-6438, 7 p.Article

The effects of fractionated thermally oxidized corn oil on drug-metabolizing enzyme systems in the rat = Effets de l'huile de maïs oxydée thermiquement et fractionnée sur les systèmes enzymatiques métabolisant les médicamentsPERCIBALLI, M; PINTAURO, S. J.Food and chemical toxicology. 1985, Vol 23, Num 8, pp 737-740, issn 0278-6915Article

Effect of Additives in the Reaction Medium on Noncatalytic Ester Production from Used Frying Oil with Supercritical EthanolDE ARAUJO ABDALA, Ana Carolina; DA SILVA COLONEFLI, Talita Amabile; TRENTINI, Caroline Portilho et al.Energy & fuels. 2014, Vol 28, Num 5-6, pp 3122-3128, issn 0887-0624, 7 p.Article

Effects of frying oil composition on potato chip stabilityWARNER, K; ORR, P; PARROTT, L et al.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 10, pp 1117-1121, issn 0003-021XConference Paper

Rôle des huiles de silicone dans les huiles de friture. IX. Effet protecteur de l'huile de silicone sur la dégradation thermique des huiles chauffées sur de larges surfacesOHTA, S; NAGANO, Y; NONAKA, Y et al.Yukagaku. 1988, Vol 37, Num 3, pp 185-189, issn 0513-398XArticle

Vegetable oils in fast-food restaurants = Les huiles végétales dans les restaurants fast-foodsBARRAN, W. L.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 5, pp 832-834, issn 0003-021XArticle

Action des huiles de silicone sur l'huile de friture. III. Effet protecteur de différente huiles de silicone vis-à-vis de l'altération thermique d'huiles insaturées et effet préventif d'huile de silicone (DMPS) vis-à-vis de l'altération thermique de différentes huilesKUSAKA, H; KATSUMASA, H; TSURUMIZU, A et al.Yukagaku. 1984, Vol 33, Num 6, pp 349-355, issn 0513-398XArticle

A technique for monitoring the quality of used frying oils = Une technique de contrôle de la qualité des huiles de friture usagéesWU, P; NAWAR, W. W.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 10, pp 1363-1367, issn 0003-021XArticle

Comment apprécier la qualité des graisses à frire ?Chimie magazine. 1983, Num 19, issn 0245-940X, 48Article

A comparative study of analytical methods for quality evaluation of frying fat = Comparaison des méthodes analytiques d'évaluation de la qualité des huiles de fritureCROON, L. B; ROGSTAD, A; LETH, T et al.Fette, Seifen, Anstrichmittel. 1986, Vol 88, Num 3, pp 87-91, issn 0015-038XArticle

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

The influence of frying medium degradation on fat uptake and texture of French friesKITA, Agnieszka; LISIHSKA, Grazyna; POWOLNY, Małgorzata et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 7, pp 1113-1118, issn 0022-5142, 6 p.Article

Tests used for examining the quality of frying oilsSKRÖKKI, A.Fett (Weinheim). 1995, Vol 97, Num 10, pp 384-386, issn 0931-5985Article

Some aspects of generation, collection and regeneration for recycling of used frying oil in JapanUSUKI, R.Yukagaku. 1993, Vol 42, Num 11, pp 885-892, issn 0513-398XArticle

Prodotti volatili originati nel trattamento termico di oli vegetali in presenza di amido = Les composés volatils produits lors du traitement thermique des huiles végétales, en présence d'amidon = Volatile compounds occurring during the heating of vegetable oils in presence of starchGASPAROLI, A; MONGUZZI, F; FEDELI, E et al.Rivista Italiana delle Sostanze Grasse. 1985, Vol 62, Num 2, pp 91-97, issn 0035-6808Article