A modified commercial gas chromatograph for the continuous monitoring of the thermal degradation of sunflower oil and off-line solid phase extraction gas-chromatography-mass spectrometry characterization of released volatiles.

[1]  S. Mazzetto,et al.  Oxidative Stability of Soybean Biodiesel in Mixture with Antioxidants by Thermogravimetry and Rancimat Method , 2013 .

[2]  M. Campo,et al.  The Development of Aromas in Ruminant Meat , 2013, Molecules.

[3]  V. Ferreira,et al.  Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds , 2013, European Food Research and Technology.

[4]  K. Bein,et al.  Acrolein - a pulmonary hazard. , 2011, Molecular nutrition & food research.

[5]  L. E. B. Soledade,et al.  Influence of thermal degradation in the physicochemical properties of fish oil , 2011 .

[6]  S. Arora,et al.  Effect of alpha-tocopherol (vitamin E) on the thermal degradation behavior of edible oils , 2010 .

[7]  D. Rutledge,et al.  Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal , 2010 .

[8]  M. De La Guardia,et al.  The Use of Near-Infrared Spectrometry in the Olive Oil Industry , 2010, Critical reviews in food science and nutrition.

[9]  D. L. García-González,et al.  Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content. , 2009, Journal of agricultural and food chemistry.

[10]  Patricia S. Uriarte,et al.  Contribution to further understanding of the evolution of sunflower oil submitted to frying temperature in a domestic fryer: study by 1H nuclear magnetic resonance. , 2009, Journal of agricultural and food chemistry.

[11]  P. Fernández-Zurbano,et al.  Modeling quality of premium spanish red wines from gas chromatography-olfactometry data. , 2009, Journal of agricultural and food chemistry.

[12]  M. Ruiz-Méndez,et al.  Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation , 2009 .

[13]  L. Mucci,et al.  Acrylamide intake through diet and human cancer risk. , 2008, Journal of agricultural and food chemistry.

[14]  S. Vecchio,et al.  Kinetic study of thermal breakdown of triglycerides contained in extra-virgin olive oil , 2008 .

[15]  E. Choe,et al.  Chemistry of deep-fat frying oils. , 2007, Journal of food science.

[16]  Jo Dweck,et al.  Analysis of the thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA , 2004 .

[17]  M. Conceição,et al.  A thermoanalytic and kinetic study of sunflower oil , 2004 .

[18]  J. Marcy,et al.  Effect of antioxidants on oxidative stability of edible fats and oils: thermogravimetric analysis. , 2004, Journal of agricultural and food chemistry.

[19]  I. Sam Saguy,et al.  Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects , 2003 .

[20]  C. M. Seppanen,et al.  Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature , 2002 .

[21]  K. Fujimoto,et al.  Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres , 2002 .

[22]  A. G. Souza,et al.  Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry , 2002 .

[23]  C. Akoh,et al.  Food Lipids: Chemistry, Nutrition, and Biotechnology , 1998 .

[24]  C. H. Lee,et al.  Mutagenicity and polycyclic aromatic hydrocarbon content of fumes from heated cooking oils produced in Taiwan. , 1997, Mutation research.

[25]  Nerea Cabo,et al.  Infrared spectroscopy in the study of edible oils and fats , 1997 .

[26]  Hans-Dieter Belitz,et al.  Química de los alimentos , 1988 .