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For: Márquez-ruiz G, Ruiz-méndez MV, Velasco J. Antioxidants in frying: Analysis and evaluation of efficacy: Antioxidants in frying. EUR J LIPID SCI TECH 2014;116:1441-50. [DOI: 10.1002/ejlt.201400063] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Number Cited by Other Article(s)
1
Ruiz-Méndez MV, Velasco J, Lastrucci AS, Márquez-Ruiz G. Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods 2024;13:2419. [PMID: 39123609 PMCID: PMC11311935 DOI: 10.3390/foods13152419] [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: 07/07/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024]  Open
2
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
3
Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
4
Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136577] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
5
Gubaev R, Boldyrev S, Martynova E, Chernova A, Kovalenko T, Peretyagina T, Goryunova S, Goryunov D, Mukhina Z, Ben C, Gentzbittel L, Khaitovich P, Demurin Y. Genetic mapping of loci involved in oil tocopherol composition control in Russian sunflower (Helianthus annuus L.) lines. G3 GENES|GENOMES|GENETICS 2022;12:6527637. [PMID: 35150257 PMCID: PMC8982403 DOI: 10.1093/g3journal/jkac036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 01/25/2022] [Indexed: 11/14/2022]
6
Liu Y, Ma X, Li J, Fan L, Huang S. Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil. Carbohydr Polym 2022;276:118734. [PMID: 34823770 DOI: 10.1016/j.carbpol.2021.118734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 09/07/2021] [Accepted: 10/02/2021] [Indexed: 12/15/2022]
7
Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 2021;10:foods10122906. [PMID: 34945457 PMCID: PMC8700722 DOI: 10.3390/foods10122906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023]  Open
8
Yu N, Ye Q, Nie X, Xia C, Meng X. Distribution of 2-tert-butyl-1,4-benzoquinone and its precursor, tert-butylhydroquinone, in typical edible oils and oleaginous foods marketed in Hangzhou City, China. Food Chem 2021;361:130039. [PMID: 34022482 DOI: 10.1016/j.foodchem.2021.130039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/08/2021] [Accepted: 05/03/2021] [Indexed: 01/22/2023]
9
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]
10
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]
11
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
12
Ben Hammouda I, Márquez-Ruiz G, Holgado F, Freitas F, Da Silva MDRG, Bouaziz M. Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3202-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
13
Tavakoli J, Hashemi SMB, Mousavi Khaneghah A, Barba FJ, Amorati R, Esmaeilzadeh Kenari R, Amarowicz R. Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12065] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
14
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]
15
Sghaier L, Cordella CBY, Rutledge DN, Lefèvre F, Watiez M, Breton S, Sassiat P, Thiebaut D, Vial J. Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil. J Food Sci 2017;82:1333-1343. [PMID: 28452124 DOI: 10.1111/1750-3841.13712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 03/07/2017] [Accepted: 03/18/2017] [Indexed: 01/08/2023]
16
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]
17
Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. Food Chem 2016;196:567-76. [DOI: 10.1016/j.foodchem.2015.09.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 09/08/2015] [Accepted: 09/10/2015] [Indexed: 01/10/2023]
18
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]
19
Alemán M, Bou R, Polo J, Rodríguez C, Tres A, Codony R, Guardiola F. Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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