Pure and Applied Chemistry

CrossRef Cited-by Linking

• Kleinová Andrea, Cvengrošová Zuzana, Cvengroš Ján: Standard methyl esters from used frying oils. Fuel 2013, 109, 588. <http://dx.doi.org/10.1016/j.fuel.2013.03.028>
• Soriguer Federico, Almaraz M. Cruz, García-Almeida J. M., Cardona Isabel, Linares Francisca, Morcillo Sonsoles, García-Escobar Eva, Dobarganes M. Carmen, Olveira Gabriel, Hernando Virginia: Intake and home use of olive oil or mixed oils in relation to healthy lifestyles in a Mediterranean population. Findings from the prospective Pizarra study. br j nutr 2010, 103, 114. <http://dx.doi.org/10.1017/S0007114509991498>
• Kalogianni Eleni P., Karastogiannidou Calliope, Karapantsios Thodoris D.: Effect of potato presence on the degradation of extra virgin olive oil during frying : Potato effects on fried extra virgin olive oil. Int J Food Sci Tech 2010, 45, 765. <http://dx.doi.org/10.1111/j.1365-2621.2010.02188.x>
• Kalogianni Eleni P., Karastogiannidou Calliope, Karapantsios Thodoris D.: Effect of the Presence and Absence of Potatoes under Repeated Frying Conditions on the Composition of Palm Oil. J Amer Oil Chem Soc 2009, 86, 561. <http://dx.doi.org/10.1007/s11746-009-1380-9>
• Benedito Jose, García-Pérez Jose V., Carmen Dobarganes M., Mulet Antonio: Rapid evaluation of frying oil degradation using ultrasonic technology. Food Res Int 2007, 40, 406. <http://dx.doi.org/10.1016/j.foodres.2006.10.017>
• KOMODA Mamoru, ISHIKAWA Osamu, INOUE Masahiro, HATANAKA Hideyuki, HATTORI Toshiaki, SATOH Chiemi, MURAKAMI Chiaki, YAMADA Kaoru, TSUTSUMI Takashi: Quantitative Determination of Polymerized Triacylglycerols in Frying Oils and Fats by Size Exclusion Chromatography : A Collaborative Study. J Oleo Sci 2005, 54, 529. <http://dx.doi.org/10.5650/jos.54.529>
• Negishi Hironori, Nishida Minoru, Endo Yasushi, Fujimoto Kenshiro: Effect of a modified deep-fat fryer on chemical and physical characteristics of frying oil. J Amer Oil Chem Soc 2003, 80, 163. <http://dx.doi.org/10.1007/s11746-003-0670-8>
• Luque-Garcı́a J.L., Velasco J., Dobarganes M.C., Luque de Castro M.D.: Fast quality monitoring of oil from prefried and fried foods by focused microwave-assisted Soxhlet extraction. Food Chem 2002, 76, 241. <http://dx.doi.org/10.1016/S0308-8146(01)00293-X>
• Mittelbach M., Enzelsberger H.: Transesterification of heated rapeseed oil for extending diesel fuel. J Amer Oil Chem Soc 1999, 76, 545. <http://dx.doi.org/10.1007/s11746-999-0002-x>
• Martin J. C., Dobarganes M. C., Nour M., Marquez-Ruiz G., Christie W. W., Lavillonnière F., Sébédio J.L: Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. Polymer formation. J Amer Oil Chem Soc 1998, 75, 1065. <http://dx.doi.org/10.1007/s11746-998-0114-8>
• Martin J. C., Dobarganes M. C., Nour M., Marquez-Ruiz G., Christie W. W., Lavillonnière F., Sébédio J.L: Effect of fatty acid positional distribution and triacylglycerol composition on lipid by-products formation during heat treatment: I. polymer formation. J Amer Oil Chem Soc 1998, 75, 1065. <http://dx.doi.org/10.1007/s11746-998-0291-5>
• de Greyt Wim F., Kellens Mark J., Huyghebaert Andre D.: Polymeric and oxidized triglyceride content of crude and refined vegetable oils — An overview. Fett/Lipid 1997, 99, 287. <http://dx.doi.org/10.1002/lipi.19970990806>
• Tasioula-Margari M., Márquez-Ruíz G., Dobarganes M. C.: Fractionation of oligomeric triacylglycerides and the relation to rejection limits for used frying oils. J Am Oil Chem Soc 1996, 73, 1579. <http://dx.doi.org/10.1007/BF02523528>
• Hopia Anu I., Lampi Anna-Maija, Piironen Vieno I., Hyvönen Lea E. T., Koivistoinen Pekka E.: Application of high-performance size-exclusion chromatography to study the autoxidation of unsaturated triacylglycerols. J Am Oil Chem Soc 1993, 70, 779. <http://dx.doi.org/10.1007/BF02542600>