• Reference Citation Analysis
  • v
  • v
  • Find an Article
Find an Article PDF (4632670)   Today's Articles (1776)   Subscriber (49937)
For: Aladedunye FA. Natural antioxidants as stabilizers of frying oils*. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300267] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Number Cited by Other Article(s)
1
Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024;453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
2
Choi Y, Lee D, Yim J, Lee KG. Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil. Food Sci Biotechnol 2024;33:2761-2775. [PMID: 39184976 PMCID: PMC11339210 DOI: 10.1007/s10068-024-01615-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 05/04/2024] [Accepted: 05/20/2024] [Indexed: 08/27/2024]  Open
3
Gao HX, Chen N, He Q, Shi B, Zeng WC. Effects of structural characteristics of phenolic compounds on oxidation of glycerol trioleate: Action rule and mechanism. Food Chem 2024;433:137361. [PMID: 37688816 DOI: 10.1016/j.foodchem.2023.137361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/29/2023] [Accepted: 08/30/2023] [Indexed: 09/11/2023]
4
Pop F, Dippong T. The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment. Foods 2024;13:304. [PMID: 38254605 PMCID: PMC10814581 DOI: 10.3390/foods13020304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024]  Open
5
Li J, Yuan F, Teng J, Li F, Zhou P, Bi Y. Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles. Food Chem X 2023;20:101049. [PMID: 38144856 PMCID: PMC10740063 DOI: 10.1016/j.fochx.2023.101049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/09/2023] [Accepted: 12/04/2023] [Indexed: 12/26/2023]  Open
6
Quek WP, Ong YH, Yap MKK, Lee YY, Karim NAA, Chan ES. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
7
Li J, Zhang S, Kuang Y, Bi Y, Wang H. A review on losses and transformation mechanisms of common antioxidants. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
8
Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying. Food Res Int 2023;163:112257. [PMID: 36596168 DOI: 10.1016/j.foodres.2022.112257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 11/25/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
9
Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
10
Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. Food Chem 2022;372:131143. [PMID: 34601419 DOI: 10.1016/j.foodchem.2021.131143] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/13/2021] [Accepted: 09/14/2021] [Indexed: 01/22/2023]
11
Liu Z, Liu M, Lyu C, Li B, Meng X, Si X, Shu C. Effect of Heat Treatment on Oxidation of Hazelnut Oil. J Oleo Sci 2022;71:1711-1723. [DOI: 10.5650/jos.ess22131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]  Open
12
Sousa G, Trifunovska M, Antunes M, Miranda I, Moldão M, Alves V, Vidrih R, Lopes PA, Aparicio L, Neves M, Tecelão C, Ferreira-Dias S. Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Pelvetia canaliculata to Sunflower Oil. Foods 2021;10:foods10081732. [PMID: 34441510 PMCID: PMC8391403 DOI: 10.3390/foods10081732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 07/16/2021] [Accepted: 07/22/2021] [Indexed: 12/03/2022]  Open
13
Ma X, Liu Y, Fan L, Yan W. Ethyl cellulose particles loaded with α-tocopherol for inhibiting thermal oxidation of soybean oil. Carbohydr Polym 2021;252:117169. [PMID: 33183619 DOI: 10.1016/j.carbpol.2020.117169] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 02/06/2023]
14
Kyselka J, Cihelková K, Lopes‐Lutz D, Chudoba J, Váchalová T, Alishevich K, Hrádková I, Berčíková M, Mikolášková M, Filip V. Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
15
Gao HX, Yu J, Chen N, Zeng WC. Effects and mechanism of tea polyphenols on the quality of oil during frying process. J Food Sci 2020;85:3786-3796. [PMID: 32990338 DOI: 10.1111/1750-3841.15470] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/26/2022]
16
Ye Q, Xia C, Nie X, Meng X. Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
17
Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019;24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022]  Open
18
Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
19
Hoseini M, Fahim Danesh M. Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes. INTERNATIONAL JOURNAL OF BASIC SCIENCE IN MEDICINE 2019. [DOI: 10.15171/ijbsm.2019.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]  Open
20
Sharma S, Cheng SF, Bhattacharya B, Chakkaravarthi S. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
21
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018;279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
22
Okiyama DCG, Soares ID, Cuevas MS, Crevelin EJ, Moraes LAB, Melo MP, Oliveira AL, Rodrigues CEC. Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent. Food Res Int 2018;114:20-29. [PMID: 30361017 DOI: 10.1016/j.foodres.2018.07.055] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/12/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
23
Solak R, Turan S, Kurhan S, Erge HS, Karabulut I. Thermal Oxidation Kinetics of Refined Hazelnut Oil. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
24
Redondo-Cuevas L, Castellano G, Torrens F, Raikos V. Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
25
Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chem 2018;239:858-864. [DOI: 10.1016/j.foodchem.2017.07.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 06/05/2017] [Accepted: 07/07/2017] [Indexed: 12/20/2022]
26
Mba OI, Dumont MJ, Ngadi M. Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
27
Luo SZ, Chen SS, Pan LH, Qin XS, Zheng Z, Zhao YY, Pang M, Jiang ST. Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1350974] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
28
Cocoa shell and its compounds: Applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.007] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
29
Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2991-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
30
Zeb A, Nisar P. Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition. Front Chem 2017;5:19. [PMID: 28382299 PMCID: PMC5360722 DOI: 10.3389/fchem.2017.00019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Accepted: 03/06/2017] [Indexed: 11/13/2022]  Open
31
Hano C, Corbin C, Drouet S, Quéro A, Rombaut N, Savoire R, Molinié R, Thomasset B, Mesnard F, Lainé E. The lignan (+)-secoisolariciresinol extracted from flax hulls is an effective protectant of linseed oil and its emulsion against oxidative damage. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600219] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
32
Chen SS, Luo SZ, Zheng Z, Zhao YY, Pang M, Jiang ST. Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017;97:868-874. [PMID: 27197789 DOI: 10.1002/jsfa.7808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/17/2016] [Accepted: 05/13/2016] [Indexed: 06/05/2023]
33
Ghosh S, Chatterjee D, Mishra S, Bhattacharjee P. Food application of an encapsulated phytochemically rich SC-CO2 extract of a polyherbal mix of tulsi, bay and cardamom: Shelf-life and frying stability of soybean oil. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
34
Peri I, Saguy IS. Continuous injection of water and antioxidants possible roles on oil quality during frying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
35
Aladedunye F, Matthäus B. Effective lipophilic antioxidant enzymatically derived from Canadian crabapple. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500299] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
36
Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
37
Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9130-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
38
Tohma S, Turan S. Rosemary plant (Rosmarinus officinalisL.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400382] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
39
Shi R, Guo Y, Vriesekoop F, Yuan Q, Zhao S, Liang H. Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400371] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
40
Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
41
Borges TH, Malheiro R, de Souza AM, Casal S, Pereira JA. Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400351] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
42
Antioxidants in frying: Analysis and evaluation of efficacy. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400063] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
43
Gertz C, Aladedunye F, Matthäus B. Deep‐fat frying – An ancient popular process with a lot of open questions. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
PrevPage 1 of 1 1Next
© 2004-2024 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA