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Ali Atamaleki, Saeed Motesaddi Zarandi, Mohamadreza Massoudinejad, Kazem Samimi, Yadolah Fakhri, Mahdi Ghorbanian & Amin Mousavi Khaneghah. (2023) The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX). International Journal of Environmental Analytical Chemistry 103:18, pages 6169-6182.
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Fatma Nur Arslan, Ayça Nesibe Şapçı, Fatma Duru & Huseyin Kara. (2017) A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties 20:3, pages 704-717.
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Lijing Geng, Wei Zhou, Xingyuan Qu, Rina Sa, Jing Liang, Xinyun Wang & Mengyi Sun. (2023) Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking. Heliyon 9:4, pages e15088.
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Ali Atamaleki, Saeed Motesaddi Zarandi, Mohamadreza Massoudinejad, Ghasem Hesam, Nayera Naimi, Ali Esrafili, Yadolah Fakhri & Amin Mousavi Khaneghah. (2022) Emission of aldehydes from different cooking processes: a review study. Air Quality, Atmosphere & Health 15:7, pages 1183-1204.
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Xue Chen, Kehong Liang & Hong Zhu. (2021) Effects of cooking on the nutritional quality and volatile compounds in omega‐3 fatty acids enriched eggs. Journal of the Science of Food and Agriculture 102:9, pages 3703-3711.
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Jie Zheng, Yuanyuan Long, Wen Chen, Wenli Zhi, Tingting Xu, Lin Wang & Aijun Hu. (2022) Quality changes of repeatedly fried palm oil and extracted oil from fried loach. International Journal of Food Engineering 18:5, pages 371-381.
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Ali Atamaleki, Saeed Motesaddi Zarandi, Mohamadreza Massoudinejad, Ali Esrafili & Amin Mousavi Khaneghah. (2022) Emission of BTEX compounds from the frying process: Quantification, environmental effects, and probabilistic health risk assessment. Environmental Research 204, pages 112295.
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Xiangxiang Bao, Junjian Miao, Yuxia Fan & Keqiang Lai. (2020) The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets. Journal of Food Processing and Preservation 44:5.
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Trinidad Pérez Palacios, Daniel Caballero, Sara Bravo, Jorge Mir Bel & Teresa Antequera. (2017) Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI. International Journal of Food Engineering 13:8.
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Man-Li Lv & Xin-Huai Zhao. (2016) Chemical, volatile and textural attributes of a ready-to-eat fried loach (Misgurnus anguillicaudatus). Journal of Food Measurement and Characterization 10:2, pages 357-363.
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Hanne Maehre, Ida-Johanne Jensen, Edel Elvevoll & Karl-Erik Eilertsen. (2015) ω-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance. International Journal of Molecular Sciences 16:9, pages 22636-22661.
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Anja Hortemo Høie, Bernhard Hans Monien, Amrit Kaur Sakhi, Hansruedi Glatt, Hege Hjertholm & Trine Husøy. (2015) Formation of DNA adducts in wild-type and transgenic mice expressing human sulfotransferases 1A1 and 1A2 after oral exposure to furfuryl alcohol. Mutagenesis 30:5, pages 643-649.
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David W. Knight & Andrew W.T. Smith. (2015) Optimised total syntheses of the F-furan fatty acids F 5 and F 6 and some deuterated derivatives. Tetrahedron 71:39, pages 7436-7444.
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