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.

[1]  Baoru Yang,et al.  Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying. , 2019, Food research international.

[2]  I. Delgadillo,et al.  Innovative non-thermal technologies affecting potato tuber and fried potato quality , 2019, Trends in Food Science & Technology.

[3]  Xu Feng,et al.  Determination of water content in crude oil emulsion by LF-NMR CPMG sequence , 2019, Petroleum Science and Technology.

[4]  Min Zhang,et al.  Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR). , 2019, Ultrasonics sonochemistry.

[5]  Kumar Ganesan,et al.  Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review , 2019, Critical reviews in food science and nutrition.

[6]  C. Tan,et al.  Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying , 2019, Food Control.

[7]  Zhendong Sun,et al.  Developmental toxicity of synthetic phenolic antioxidants to the early life stage of zebrafish. , 2018, The Science of the total environment.

[8]  P. Ribotta,et al.  Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil , 2018, Journal of Food Science and Technology.

[9]  E. Esmerino,et al.  Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. , 2018, Journal of dairy science.

[10]  K. Hwang,et al.  Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips , 2018, Food Science and Biotechnology.

[11]  A. Zeb,et al.  Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process , 2018, Journal of Food Measurement and Characterization.

[12]  Zhengyu Jin,et al.  Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR. , 2017, Food chemistry.

[13]  Shimin Wu,et al.  TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying , 2017 .

[14]  Zesheng Zhang,et al.  Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage , 2016 .

[15]  H. Yim,et al.  Antioxidant efficacy of mangosteen (Garcinia mangostana Linn.) peel extracts in sunflower oil during accelerated storage , 2015 .

[16]  Abeer A. Alhadi,et al.  Understanding the chemistry behind the antioxidant activities of butylated hydroxytoluene (BHT): a review. , 2015, European journal of medicinal chemistry.

[17]  L. Alizadeh,et al.  A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices , 2015, Journal of Food Science and Technology.

[18]  Satoshi Endo,et al.  Applications of polyparameter linear free energy relationships in environmental chemistry. , 2014, Environmental science & technology.

[19]  Ahmed Rebai,et al.  Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics. , 2014, Journal of agricultural and food chemistry.

[20]  R. Vidrih,et al.  Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying , 2014 .

[21]  N. Jorge,et al.  Antioxidant Activity of Rosemary Extract in Soybean Oil Under Thermoxidation , 2014 .

[22]  A. D. Semwal,et al.  A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy , 2015, Journal of Food Science and Technology.

[23]  R. R. Francis,et al.  Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds , 2013 .

[24]  Jing Chen,et al.  Chemical alterations taken place during deep-fat frying based on certain reaction products: a review. , 2012, Chemistry and physics of lipids.

[25]  Q. Cao,et al.  Preparation of Diacylglycerol-Enriched Oil from Free Fatty Acids Using Lecitase Ultra-Catalyzed Esterification , 2011 .

[26]  R. Farhoosh,et al.  Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying , 2010 .

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

[28]  R. Wehling,et al.  Method for determining frying oil degradation by near-infrared spectroscopy. , 2007, Journal of agricultural and food chemistry.

[29]  M. I. Bhanger,et al.  Stabilization of sunflower oil by garlic extract during accelerated storage , 2007 .

[30]  Hervé Lechat,et al.  Contrôle des composés indésirables dans les huiles végétales et mise en place d’observatoires , 2005 .

[31]  Yukihiro Ozaki,et al.  The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics , 2004, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry.

[32]  M. Maskan.  Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil , 2003 .

[33]  N. Unklesbay,et al.  Discriminant analysis of vegetable oils by near-infrared reflectance spectroscopy , 1994 .