Pure and Applied Chemistry

CrossRef Cited-by Linking

• de Oliveira Ingrid Franco, Grimaldi Renato, Gonçalves Lireny Ap. G.: Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis ). Eur. J. Lipid Sci. Technol. 2014, n/a. <http://dx.doi.org/10.1002/ejlt.201300231>
• Tarmizi Azmil Haizam Ahmad, Ismail Razali: Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions. Food Sci Nutr 2014, 2, 28. <http://dx.doi.org/10.1002/fsn3.76>
• Vieitez Ignacio, Callejas Nicolas, Irigaray Bruno, Pinchak Yenny, Merlinski Natalie, Jachmanián Iván, Grompone Maria A.: Acid Value, Polar Compounds and Polymers as Determinants of the Efficient Conversion of Waste Frying Oils to Biodiesel. J Am Oil Chem Soc 2014, 91, 655. <http://dx.doi.org/10.1007/s11746-013-2393-y>
• Casarotti Sabrina Neves, Jorge Neuza: Antioxidant Activity of Rosemary Extract in Soybean Oil Under Thermoxidation. Journal of Food Processing and Preservation 2014, 38, 136. <http://dx.doi.org/10.1111/j.1745-4549.2012.00755.x>
• Veronezi Carolina Médici, Costa Tainara, Jorge Neuza: Basil (Ocimum Basilicum  L.) as a Natural Antioxidant. Journal of Food Processing and Preservation 2014, 38, 255. <http://dx.doi.org/10.1111/j.1745-4549.2012.00771.x>
• Fiedler M., Sanchez R., Kuhn E., Franco J. M.: Influence of oil polarity and material combination on the tribological response of greases formulated with biodegradable oils and bentonite and highly dispersed silica acid. Lubr. Sci. 2013, 25, 397. <http://dx.doi.org/10.1002/ls.1207>
• Osawa C. C., Gonçalves L. A. G., Da Silva M. A. A. P.: Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein. J Am Oil Chem Soc 2013, 90, 183. <http://dx.doi.org/10.1007/s11746-012-2150-7>
• Romano Raffaele, Manzo Nadia, Grottaglie Laura, Giordano Anella, Romano Annalisa, Masi Paolo: Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment. J Am Oil Chem Soc 2013, 90, 965. <http://dx.doi.org/10.1007/s11746-013-2238-8>
• Yanık Derya Koçak, Keskin Hasene, Fadıloğlu Sibel, Göğüş Fahrettin: Acidolysis Reaction of Terebinth Fruit Oil with Palmitic and Caprylic Acids to Produce Low Caloric Spreadable Structured Lipid. J Am Oil Chem Soc 2013, 90, 999. <http://dx.doi.org/10.1007/s11746-013-2250-z>
• Arslan Fatma Nur, Kara Huseyin, Ayyildiz Hamide Filiz, Topkafa Mustafa, Tarhan Ismail, Kenar Adnan: A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analyses. J Am Oil Chem Soc 2013, 90, 1179. <http://dx.doi.org/10.1007/s11746-013-2266-4>
• Luzia Débora Maria Moreno, Jorge Neuza: Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation. J Food Sci Technol 2013, 50, 965. <http://dx.doi.org/10.1007/s13197-011-0411-3>
• Tena Noelia, Aparicio-Ruiz Ramón, García-González Diego L.: Time Course Analysis of Fractionated Thermoxidized Virgin Olive Oil by FTIR Spectroscopy. J. Agric. Food Chem. 2013, 61, 3212. <http://dx.doi.org/10.1021/jf305422d>
• Wang Fang, Jiang Lianzhou, Zhu Xiuqing, Hou Juncai: Effects of frying on polar material and free fatty acids in soybean oils. Int J Food Sci Technol 2013, 48, 1218. <http://dx.doi.org/10.1111/ijfs.12080>
• Pereira G. G., Marmesat S., Barrera-Arellano D., Dobarganes M. C.: Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test. Grasas y Aceites 2013, 64, 482. <http://dx.doi.org/10.3989/gya.036913>
• Santos M. F.G., Alves R. E., Ruíz-Méndez M. V.: Minor components in oils obtained from Amazonian palm fruits. Grasas y Aceites 2013, 64, 531. <http://dx.doi.org/10.3989/gya.048913>
• De Almeida D. T., Nunes I. L., Conde P. L., Rosa R. P.S., Rogério W. F., Machado E. R.: A quality assessment of crude palm oil marketed in Bahia, Brazil. Grasas y Aceites 2013, 64, 387. <http://dx.doi.org/10.3989/gya.118412>
• Becalski A., Feng S. Y., Lau B. P.-Y., Zhao T.: Glycidyl fatty acid esters in food by LC-MS/MS: method development. Anal Bioanal Chem 2012, 403, 2933. <http://dx.doi.org/10.1007/s00216-012-5932-8>
• Zhang Qing, Saleh Ahmed S.M., Chen Jing, Shen Qun: Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chemistry and Physics of Lipids 2012, 165, 662. <http://dx.doi.org/10.1016/j.chemphyslip.2012.07.002>
• Kuligowski Julia, Carrión David, Quintás Guillermo, Garrigues Salvador, de la Guardia Miguel: Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using Partial Least Squares regression. Food Chemistry 2012, 131, 353. <http://dx.doi.org/10.1016/j.foodchem.2011.07.139>
• Marmesat Susana, Morales Arturo, Velasco Joaquín, Carmen Dobarganes M.: Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying. Food Chemistry 2012, 135, 2333. <http://dx.doi.org/10.1016/j.foodchem.2012.06.128>
• Osawa Cibele Cristina, Gonçalves Lireny Aparecida Guaraldo, Gumerato Homero Ferracini, Mendes Fábio Mincauscaste: Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil. Food Control 2012, 26, 525. <http://dx.doi.org/10.1016/j.foodcont.2012.01.008>
• Sánchez-Muniz Francisco J., Olivero-David Raul, Triki Mehdi, Salcedo Lorena, González-Muñoz María José, Cofrades Susana, Ruiz-Capillas Claudia, Jiménez-Colmenero Francisco, Benedi Juana: Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage. Food Research International 2012, 48, 909. <http://dx.doi.org/10.1016/j.foodres.2012.07.002>
• Aranha Caroline Pereira Moura, Jorge Neuza: Antioxidant potential of oregano extract (Origanum vulgare L.). British Food Journal 2012, 114, 954. <http://dx.doi.org/10.1108/00070701211241554>
• Al-Khusaibi Mohammed, Gordon Michael H., Lovegrove Julie A., Niranjan Keshavan: Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science & Technology 2012, 47, 1701. <http://dx.doi.org/10.1111/j.1365-2621.2012.03024.x>
• Romano Raffaele, Giordano Anella, Vitiello Simona, Grottaglie Laura Le, Musso Salvatore Spagna: Comparison of the Frying Performance of Olive Oil and Palm Superolein. J  Food Sci 2012, 77, C519. <http://dx.doi.org/10.1111/j.1750-3841.2012.02663.x>
• Sudesh Kumar, Bhubalan Kesaven, Chuah Jo-Ann, Kek Yik-Kang, Kamilah Hanisah, Sridewi Nanthini, Lee Yan-Fen: Synthesis of polyhydroxyalkanoate from palm oil and some new applications. Appl Microbiol Biotechnol 2011, 89, 1373. <http://dx.doi.org/10.1007/s00253-011-3098-5>
• Ringseis Robert, Varady Juliane, Eder Klaus: Dietary oxidized fat activates the oxidative stress-responsive transcription factors NF-κB and Nrf2 in intestinal mucosa of mice. Eur J Nutr 2011, 50, 601. <http://dx.doi.org/10.1007/s00394-011-0181-8>
• Karakaya Sibel, Şimşek Şebnem: Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying. J Am Oil Chem Soc 2011, 88, 1361. <http://dx.doi.org/10.1007/s11746-011-1788-x>
• Caldwell J. D., Cooke B. S., Greer M. K.: High Performance Liquid Chromatography–Size Exclusion Chromatography for Rapid Analysis of Total Polar Compounds in Used Frying Oils. Journal of American Oil Chemical Society 2011, 88, 1669. <http://dx.doi.org/10.1007/s11746-011-1845-5>
• López-López Antonio, Cortés-Delgado Amparo, Garrido-Fernández Antonio: Chemometric characterisation of the fats released during the conditioning processes of table olives. Food Chem 2011, 126, 1620. <http://dx.doi.org/10.1016/j.foodchem.2010.12.041>
• Juárez María Daniela, Osawa Cibele Cristina, Acuña María Elina, Sammán Norma, Gonçalves Lireny Aparecida Guaraldo: Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods. Food Control 2011, 22, 1920. <http://dx.doi.org/10.1016/j.foodcont.2011.05.004>
• Kalogianni E.P., Karapantsios T.D., Miller R.: Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. Food Engineering 2011, 105, 169. <http://dx.doi.org/10.1016/j.jfoodeng.2011.02.021>
• Olivero-David Raul, Paduano Antonello, Fogliano Vincenzo, Vitaglione Paola, Bastida Sara, González-Muñoz María José, Benedí Juana, Sacchi Raffaele, Sánchez-Muniz Francisco José: Effect of Thermally Oxidized Oil and Fasting Status on the Short-Term Digestibility of Ketolinoleic Acids and Total Oxidized Fatty Acids in Rats. J Agric Food Chem 2011, 59, 4684. <http://dx.doi.org/10.1021/jf1048063>
• David Raul Olivero, González-Muñoz María José, Benedí Juana, Bastida Sara, Sánchez-Muniz Francisco J.: Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestine. Eur J Lipid Sci Technol 2010, 112, 970. <http://dx.doi.org/10.1002/ejlt.200900287>
• Kuligowski Julia, Quintás Guillermo, Garrigues Salvador, Guardia Miguel: Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance–Fourier transform infrared spectroscopy using partial least squares regression. Anal Bioanal Chem 2010, 397, 861. <http://dx.doi.org/10.1007/s00216-010-3546-6>
• Rani Andrali K. Sandhya, Reddy Sunkireddy Yella, Chetana Ramakrishna: Quality changes in trans and trans free fats/oils and products during frying. Eur Food Res Technol 2010, 230, 803. <http://dx.doi.org/10.1007/s00217-010-1225-7>
• Struijs Karin, Lampi Anna-Maija, Ollilainen Velimatti, Piironen Vieno: Dimer formation during the thermo-oxidation of stigmasterol. Eur Food Res Technol 2010, 231, 853. <http://dx.doi.org/10.1007/s00217-010-1335-2>
• López-López Antonio, Rodríguez-Gómez Francisco, Cortés-Delgado Amparo, García-García Pedro, Garrido-Fernández Antonio: Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits. J Am Oil Chem Soc 2010, 87, 705. <http://dx.doi.org/10.1007/s11746-010-1544-7>
• Yavari A., Heshmati A., Haghbin S.: Oxidative Oil Stability Index to Evaluate the Quality of Used Frying Oils. J Am Oil Chem Soc 2010. <http://dx.doi.org/10.1007/s11746-010-1740-5>
• Bansal Geeta, Zhou Weibiao, Barlow Philip J., Lo Hui-Ling, Neo Fung-Leng: Performance of palm olein in repeated deep frying and controlled heating processes. Food Chem 2010, 121, 338. <http://dx.doi.org/10.1016/j.foodchem.2009.12.034>
• Olivero David Raul, Sánchez-Muniz Francisco José, Bastida Sara, Benedi Juana, González-Muñoz María José: Gastric Emptying and Short-Term Digestibility of Thermally Oxidized Sunflower Oil Used for Frying in Fasted and Nonfasted Rats. J. Agric. Food Chem. 2010, 58, 9242. <http://dx.doi.org/10.1021/jf101715g>
• Bansal Geeta, Zhou Weibiao, Barlow Philip J., Joshi Pranav S., Lo Hui Ling, Chung Youne Kow: Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods. Crit Rev Food Sci Nutr 2010, 50, 503. <http://dx.doi.org/10.1080/10408390802544611>
• 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>
• Guardia Miguel, Kuligowski Julia, Quintás Guillermo, Garrigues Salvador: Monitoring of Polymerized Triglycerides in Deep-Frying Oil by On-Line GPC-FTIR Spectrometry Using the Science Based Calibration Multivariate Approach. Chroma 2010, 71, 201. <http://dx.doi.org/10.1365/s10337-009-1426-z>
• Omar M.N., Nor-Nazuha M.N., Nor-Dalila M.N., Sahri M.M.: Frying Performance of Palm-Based Solid Frying Shortening. Pak J Biol Sci 2010, 13, 298. <http://dx.doi.org/10.3923/pjbs.2010.298.302>
• Ruiz Méndez M. V., Dobarganes M. C., Aguirre M., Marmesat S.: Application of high-temperature gas chromatography to the analysis of used frying fats. Grasas y Aceites 2010, 61, 197. <http://dx.doi.org/10.3989/gya.109409>
• Lampi Anna-Maija, Kemmo Suvi, Mäkelä Anu, Heikkinen Susanna, Piironen Vieno: Distribution of monomeric, dimeric and polymeric products of stigmasterol during thermo-oxidation. Eur J Lipid Sci Technol 2009, 111, 1027. <http://dx.doi.org/10.1002/ejlt.200900069>
• Zulim Botega Daniele, Bastida Sara, Marmesat Susana, Pérez-Olleros Lourdes, Ruiz-Roso Baltasar, Sánchez-Muniz Francisco J.: Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil. J Am Oil Chem Soc 2009, 86, 419. <http://dx.doi.org/10.1007/s11746-009-1368-5>
• 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>
• Tabee Elham, Jägerstad Margaretha, Dutta Paresh C.: Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein. J Am Oil Chem Soc 2009, 86, 885. <http://dx.doi.org/10.1007/s11746-009-1417-0>
• Berdeaux O., Dutta P. C., Dobarganes M. C., Sébédio J. L.: Analytical Methods for Quantification of Modified Fatty Acids and Sterols Formed as a Result of Processing. Food Anal Methods 2009, 2, 30. <http://dx.doi.org/10.1007/s12161-008-9055-y>
• Bastida Sara, Sánchez-Muniz Francisco J., Olivero Raul, Pérez-Olleros Lourdes, Ruiz-Roso Baltasar, Jiménez-Colmenero Francisco: Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage. Food Chem 2009, 116, 748. <http://dx.doi.org/10.1016/j.foodchem.2009.03.034>
• Librelotto J., Bastida S., Zulim-Botega Daniele, Jiménez-Colmenero Francisco, Sánchez-Muniz Francisco J.: Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks. Meat Sci 2009, 81, 726. <http://dx.doi.org/10.1016/j.meatsci.2008.11.013>
• Corsini Mara S., Silva Marta G., Jorge Neuza: Loss in tocopherols and oxidative stability during the frying of frozen cassava chips. Grasas y Aceites 2009, 60. <http://dx.doi.org/10.3989/gya.095307>
• Márquez-Ruiz Gloria, Martín-Polvillo Manuel, Velasco Joaquín, Dobarganes Carmen: Formation of oxidation compounds in sunflower and olive oils under oxidative stability index conditions. Eur J Lipid Sci Technol 2008, 110, 465. <http://dx.doi.org/10.1002/ejlt.200700246>
• Ceci Liliana N, Constenla Diana T, Crapiste Guillermo H: Oil recovery and lecithin production using water degumming sludge of crude soybean oils. J Sci Food Agric 2008, 88, 2460. <http://dx.doi.org/10.1002/jsfa.3363>
• Angelo Priscila M., Jorge Neuza: Antioxidant Evaluation of Coriander Extract and Ascorbyl Palmitate in Sunflower Oil Under Thermoxidation. J Amer Oil Chem Soc 2008, 85, 1045. <http://dx.doi.org/10.1007/s11746-008-1296-9>
• Librelotto J., Bastida S., Serrano A., Cofrades S., Jiménez-Colmenero F., Sánchez-Muniz F.J.: Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil. Meat Sci 2008, 80, 431. <http://dx.doi.org/10.1016/j.meatsci.2008.01.006>
• De Marco Elena, Savarese Maria, Parisini Cristina, Battimo Ilaria, Falco Salvatore, Sacchi Raffaele: Frying performance of a sunflower/palm oil blend in comparison with pure palm oil. Eur J Lipid Sci Technol 2007, 109, 237. <http://dx.doi.org/10.1002/ejlt.200600192>
• Romero Antonio, Bastida Sara, Sánchez-Muniz Francisco J.: Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment. Eur J Lipid Sci Technol 2007, 109, 165. <http://dx.doi.org/10.1002/ejlt.200600206>
• Sánchez-Muniz Francisco J., Botega Daniele Zulim, di Lorenzo Laura, Marmesat Susana, Bastida Sara, Pérez-Olleros Lourdes, Ruiz-Roso Baltasar: A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature. Eur J Lipid Sci Technol 2007, 109, 1218. <http://dx.doi.org/10.1002/ejlt.200700127>
• Ruiz-Méndez M.V., Dobarganes M.C.: Combination of chromatographic techniques for the analysis of complex deodoriser distillates from an edible oil refining process. Food Chem 2007, 103, 1502. <http://dx.doi.org/10.1016/j.foodchem.2006.08.015>
• Abdulkarim S.M., Long K., Lai O.M., Muhammad S.K.S., Ghazali H.M.: Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chem 2007, 105, 1382. <http://dx.doi.org/10.1016/j.foodchem.2007.05.013>
• Koch Alexander, König Bettina, Luci Sebastian, Stangl Gabriele I., Eder Klaus: Dietary oxidised fat up regulates the expression of organic cation transporters in liver and small intestine and alters carnitine concentrations in liver, muscle and plasma of rats. br j nutr 2007, 98. <http://dx.doi.org/10.1017/S000711450775691X>
• Romero A., Bastida S., Sánchez-Muniz F.J.: Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Toxicology 2006, 44, 1674. <http://dx.doi.org/10.1016/j.fct.2006.05.003>
• Marmesat S., Mancha M., Ruiz-Méndez M. V., Dobarganes M. C.: Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds. J Amer Oil Chem Soc 2005, 82, 505. <http://dx.doi.org/10.1007/s11746-005-1101-6>
• Baiano Antonietta, Gomes Tommaso, Caponio Francesco: A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage. Int J Food Sci Tech 2005, 40, 829. <http://dx.doi.org/10.1111/j.1365-2621.2005.00998.x>
• Koblitz Maria G.B., Pastore Glaucia M.: Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase. J Fd Sci 2005, 70, c503. <http://dx.doi.org/10.1111/j.1365-2621.2005.tb11508.x>
• Velasco Joaquín, Marmesat Susana, Márquez-Ruiz Gloria, Dobarganes M. Carmen: Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats. Eur J Lipid Sci Technol 2004, 106, 728. <http://dx.doi.org/10.1002/ejlt.200401032>
• Keller U., Brandsch C., Eder K.: The effect of dietary oxidized fats on the antioxidant status of erythrocytes and their susceptibility to haemolysis in rats and guinea pigs : Effect of dietary oxidized fats. J Anim Physiol Anim Nutr 2004, 88, 59. <http://dx.doi.org/10.1046/j.1439-0396.2003.00461.x>
• Brandsch Corinna, Eder Klaus: Effects of peroxidation products in thermoxidised dietary oil in female rats during rearing, pregnancy and lactation on their reproductive performance and the antioxidative status of their offspring. br j nutr 2004, 92, 267. <http://dx.doi.org/10.1079/BJN20041195>
• Eder Klaus, Suelzle Andrea, Skufca Peter, Brandsch Corinna, Hirche Frank: Effects of dietary thermoxidized fats on expression and activities of hepatic lipogenic enzymes in rats. Lipid 2003, 38, 31. <http://dx.doi.org/10.1007/s11745-003-1028-6>
• Márquez-Ruiz Gloria, Martín-Polvillo Manuel, Dobarganes Carmen: Effect of temperature and addition of α-tocopherol on the oxidation of trilinolein model systems. Lipid 2003, 38, 233. <http://dx.doi.org/10.1007/s11745-003-1056-2>
• Dobarganes Carmen, Márquez-Ruiz Gloria: Oxidized fats in foods : . Curr Opin Clin Nutr Metab Care 2003, 6, 157. <http://dx.doi.org/10.1097/00075197-200303000-00004>
• Current Awareness. Phytochem Anal 2001, 12, 215. <http://dx.doi.org/10.1002/pca.555>