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Maxwell D. Erickson, Dmytro P. Yevtushenko & Zhen-Xiang Lu. (2023) Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. Food Reviews International 39:7, pages 4665-4696.
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Haoduo Yang, Dongying Wang, Xinjian Lu, Xuede Wang & Francesca Blasi. (2022) Eugenol, obtained from the bioassay-guided fractionation of Coriandrum sativum essential oil, displayed antioxidant effect in deep-frying procedure of sunflower oil and improved sensory properties of fried products, Caijiao. Journal of Essential Oil Research 34:3, pages 240-250.
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Dilek Buyukbese, Derick Rousseau & Ahmet Kaya. (2017) Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide. International Journal of Food Properties 20:sup3, pages S3015-S3026.
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Flavia Pop & Lucia Mihalescu. (2017) Effects of α-tocopherol and citric acid on the oxidative stability of alimentary poultry fats during storage at low temperatures. International Journal of Food Properties 20:5, pages 1085-1096.
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Articles from other publishers (4)
Fa Wang, Yixi Sun, Shanshan Li, Jing Yan, Wen Qin, Ahmed S.M. Saleh & Qing Zhang. (2023) Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms. Grain & Oil Science and Technology 6:3, pages 148-161.
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Mohaddeseh Kariminejad, Abolfazl Naimabadi, Afsaneh Morshedi, Toktam Mohammadi-Moghaddam, Abolfazl Shokuhi & Mahsa Bordbar. (2023) Oxidative stability of sunflower and soybean oils enriched with black plum peel extract in comparison with synthetic antioxidants. PLOS ONE 18:1, pages e0279735.
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Gilbert Rodríguez, Giacomo Squeo, Lorenzo Estivi, Soledad Quezada Berru, Dianeth Buleje, Francesco Caponio, Andrea Brandolini & Alyssa Hidalgo. (2021) Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chemistry 340, pages 127942.
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Gangcheng Wu, Chang Chang, Chenchen Hong, Hui Zhang, Jianhua Huang, Qingzhe Jin & Xingguo Wang. (2019) Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends in Food Science & Technology 92, pages 33-45.
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