Studies on phytosterol oxides. II: Content in some vegetable oils and in French fries prepared in these oils

By Dutta Paresh  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 6, 1997-06 ,pp. : 659-666

Springer Publishing Company

Access to resources Recommend Favorite

Storage stability of potato chips fried in genetically modified canola oils

By Petukhov I.   Malcolmson L.   Przybylski R.   Armstrong L.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 8, 1999-08 ,pp. : 889-896

Springer Publishing Company

Access to resources Recommend Favorite

Effects of α-Tocopherol on Oxidative Stability and Phytosterol Oxidation During Heating in Some Regular and High-Oleic Vegetable Oils

By Tabee Elham  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 9, 2008-09 ,pp. : 857-867

Springer Publishing Company

Access to resources Recommend Favorite

Studies on Quality of Coconut Oil Blends after Frying Potato Chips

By Khan Mohammad  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 12, 2008-12 ,pp. : 1165-1172

Springer Publishing Company

Access to resources Recommend Favorite

Studies of thermal polymerization of vegetable oils with a differential scanning calorimeter

By Wang Chaohua   Erhan Sevim  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 10, 1999-10 ,pp. : 1211-1216

Springer Publishing Company

Access to resources Recommend Favorite