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Issue Title
 
Vol 61, No 2 (2010) Evaluation of the performance of Frying Oils using an ultrasonic technique Abstract  PDF
D. Izbaim, B. Faiz, A. Moudden, N. Taifi, I. Aboudaoud
 
Vol 54, No 1 (2003) Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods Abstract  PDF
Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros
 
Vol 68, No 3 (2017) Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying Abstract  HTML  PDF  XML
E. Aydınkaptan, I. Barutçu Mazı
 
Vol 61, No 4 (2010) Action and fate of natural and synthetic antioxidants during frying Abstract  PDF
S. Marmesat, A. Morales, J. Velasco, M. C. Dobarganes
 
Vol 59, No 1 (2008) Analysis of used frying fats for biodiesel production Abstract  PDF
M. V. Ruiz-Méndez, S. Marmesat, A. Liotta, M. C. Dobarganes
 
Vol 58, No 4 (2007) Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials Abstract  PDF
Késia Diego Quintaes, Jaime Amaya-Farfan, Marcelo Antônio Morgano, Niurka Maritza Almeyda Haj-Isa
 
Vol 47, No 1-2 (1996) Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying Abstract  PDF
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
 
Vol 69, No 3 (2018) Frying performance of olive-extracted oils Abstract  HTML  PDF  XML
G. Márquez-Ruiz, F. Holgado
 
Vol 58, No 2 (2007) Acrylamide in fried potatoes: An updated review Abstract  PDF
Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert
 
Vol 47, No 1-2 (1996) Industrial frying trials with high oleic sunflower oil Abstract  PDF
J. R.K. Niemelä, I. Wester, R. M. Lahtinen
 
Vol 58, No 2 (2007) Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying Abstract  PDF
J.A. Navas, A. Tres, R. Codony, F. Guardiola
 
Vol 61, No 2 (2010) Application of high-temperature gas chromatography to the analysis of used frying fats Abstract  PDF
M. Aguirre, S. Marmesat, M. V. Ruiz Méndez, M. C. Dobarganes
 
Vol 59, No 1 (2008) Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes Abstract  PDF
A. C. Sánchez-Gimeno, M. Benito, A. Vercet, R. Oria
 
Vol 69, No 4 (2018) Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow Abstract  HTML  PDF  XML
N. Segura, L. de Oliveira, A. Y. Pinchak, M. A. Grompone
 
Vol 49, No 3-4 (1998) Comparative study of frying to other cooking techniques influence on the nutritive value Abstract  PDF
A. Bognár
 
Vol 69, No 4 (2018) The effect of rosemary extract on 3-MCPD and glycidyl esters during frying Abstract  HTML  PDF  XML
A. Yıldırım, A. Yorulmaz
 
Vol 58, No 3 (2007) Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments Abstract  PDF
Eliana Rodrigues Machado, Susana Marmesat, Shirley Abrantes, Carmen Dobarganes
 
Vol 68, No 4 (2017) Frying performance of two virgin oils from Cornicabra olives with different ripeness indices Abstract  HTML  PDF  XML
R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco
 
Vol 61, No 3 (2010) Elaboration process, chemical and sensory analyses of fried-salted soybean Abstract  PDF
María F. Gayol, Cecilia Riveros, Paula Jauregui, Patricia R. Quiroga, Nelson R. Grosso, Valeria Nepote
 
Vol 58, No 2 (2007) A rapid method for determination of polar compounds in used frying fats and oils Abstract  PDF
S. Marmesat, J. Velasco, G. Márquez-Ruiz, M.C. Dobarganes
 
Vol 61, No 1 (2010) Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein Abstract  PDF
J. Marcano, Y. La Rosa, N. Salinas
 
Vol 68, No 3 (2017) Butylated caffeic acid: An efficient novel antioxidant Abstract  HTML  PDF  XML
G. Shi, X. Liao, T. M. Olajide, J. Liu, X. Jiang, X. Weng
 
Vol 59, No 4 (2008) Detection of the presence of used frying oil as raw material in biodiesel production Abstract  PDF
M. V. Ruiz Méndez, A. Liotta, S. Marmesat, M. C. Dobarganes
 
Vol 66, No 1 (2015) Properties and stability of deep-fat fried chickpea products Abstract  HTML  PDF  XML
S. Bozdemir, O. Güneṣer, E. Yılmaz
 
Vol 49, No 3-4 (1998) Optimization of frying process in food safety Abstract  PDF
G. Quaglia, J. Comendador, E. Finotti
 
Vol 65, No 4 (2014) Effect of carvacrol on the oxidative stability of palm oil during frying Abstract  HTML  PDF  XML
T. İnanç, M. Maskan
 
Vol 47, No 5 (1996) Aldehydic acids in frying oils: formation, toxicological significance and analysis Abstract  PDF
Afaf Kamal-Eldin, Lars-Åke Appelqvist
 
Vol 63, No 3 (2012) Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures Abstract  PDF
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
 
Vol 47, No 1-2 (1996) Changes in molecular species of triacylglycerols during frying Abstract  PDF
Gary Dobson, william w. Christie, M. C. Dobarganes
 
Vol 69, No 3 (2018) A novel antioxidant: 6,6'-(butane-1,1-diyl)bis(4-methylbenzene-1,2-diol) Abstract  HTML  PDF  XML
T. M. Olajide, H. Pasdar, X. C. Weng
 
Vol 50, No 6 (1999) Effect of phenolic extracts on trans fatty acid formation during frying Abstract  PDF
TH Gamel, A. Kiritsakis, Ch. Petrakis
 
Vol 47, No 1-2 (1996) Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process Abstract  PDF
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
 
Vol 46, No 3 (1995) Quality control of used frying fats. Validity of quick tests to substitute polar compound determination Abstract  PDF
M. C. Dobarganes, G. Márquez-Ruiz
 
Vol 49, No 3-4 (1998) Volatile components of the frying process Abstract  PDF
W. W. Nawar
 
Vol 46, No 2 (1995) Quality of used frying fats in fast food shops and restaurants of Andalusia Abstract  PDF
M. C. Dobarganes, G. Márquez-Ruiz
 
Vol 48, No 5 (1997) Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods. Abstract  PDF
L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes
 
Vol 63, No 3 (2012) Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation Abstract  PDF
M. Guerfel, M. B. Mansour, Y. Ouni, F. Guido, D. Boujnah, M. Zarrouk
 
Vol 49, No 3-4 (1998) Substrate influence on the frying process. Abstract  PDF
J. Pokorny
 
Vol 48, No 4 (1997) A simple procedure to evaluate the performance of fats and oils at frying temperatures. Abstract  PDF
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes
 
Vol 49, No 3-4 (1998) Physical-chemical aspects of the frying process Abstract  PDF
E. Fedeli
 
Vol 47, No 1-2 (1996) Storage stability of crips measured by headspace and peroxide value analyses Abstract  PDF
R. M. Lahtinen, I. Wester, J. R. K. Niemelä
 
Vol 52, No 1 (2001) Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil Abstract  PDF
A. Romero, C. Cuesta, F. J. Sánchez-Muniz
 
Vol 43, No 3 (1992) Nitrogen balance and energy digestibility In rats fed with frying lard Abstract  PDF
S. Jiménez, M. Hernández, C. Prorrata
 
Vol 49, No 2 (1998) Intake and body weight gain of rats fed different types of unused and used frying oils Abstract  PDF
A. M. Pérez-Granados, M. P. Vaquero, M. P. Navarro
 
Vol 47, No 1-2 (1996) Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations Abstract  PDF
Paresh Chandra Dutta, Lars-Åke Appelqvist
 
Vol 49, No 3-4 (1998) Minerals Abstract  PDF
M. P. Vaquero
 
Vol 44, No 4-5 (1993) Thermoxidation in a sunflower oil used in 75 deep fat frying of potatoes. Effects of its inclusion in rat-diet upon growth and food intake Abstract  PDF
O. Cuesta, F. J. Sánchez-Muniz, S. López-Varela, María C. Garrido-Polonio, L. García Diz
 
Vol 50, No 6 (1999) Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector. Abstract  PDF
L. Masson, P. Robert, M. Izaurieta, N. Romero
 
Vol 49, No 3-4 (1998) Lipid metabolism in experimental animals Abstract  PDF
Francisco J. Sánchez-Muñiz, Carmen Cuesta
 
Vol 56, No 1 (2005) Deterioration of partially hydrogenated soybean oil used in deep fat frying of a meat food Abstract  PDF
María Daniela Juárez, Lilia Masson, Norma Sammán
 
Vol 49, No 3-4 (1998) Regulation of used frying fats and validity of quick tests for discarding the fats Abstract  PDF
M. C. Dobargarnes, G. Márquez-Ruiz
 
Vol 45, No 5 (1994) Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes Abstract  PDF
F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
 
Vol 50, No 1 (1999) Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature Abstract  PDF
O. Berdeaux, G. Márquez-Ruiz, M. C. Dobarganes
 
Vol 49, No 3-4 (1998) Comparison of monounsaturated and polyunsaturated oils in continuous frying Abstract  PDF
T. P. Pantzaris
 
Vol 50, No 1 (1999) Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying. Abstract  PDF
John Tsaknis, Vasilis Spiliotis, Stavros Lalas, Vlasis Gergis, Vasilis Dourtoglou
 
Vol 47, No 1-2 (1996) Industrial production of crisps and prefried french fries using sunflower oils Abstract  PDF
J. L. Sébédio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen
 
Vol 49, No 3-4 (1998) Quality control during repeated fryings Abstract  PDF
C. Cuesta, F. J. Sánchez-Muniz
 
Vol 45, No 3 (1994) The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition Abstract  PDF
M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
 
Vol 49, No 3-4 (1998) «Security» in industrial frying processes. Abstract  PDF
S. R. Kochhar
 
Vol 45, No 3 (1994) Evolution of the quality of the oil and the product in semi-industrial frying Abstract  PDF
M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
 
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