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Volatile compounds in oils after deep frying or stir frying and subsequent storage
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/bf01255445openalex-snapshot
Einfache Methoden zur Isolierung und Anreicherung von Aromastoffen aus Lebensmitteln
inferredcites →https://doi.org/10.1007/bf02534950openalex-snapshot
Analysis of autoxidized fats by gas chromatography‐mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate
inferredcites →https://doi.org/10.1007/bf02540634openalex-snapshot
Effect of water content on volatile compounds derived from soybean oils in cans
inferredcites →https://doi.org/10.1007/bf02541183openalex-snapshot
Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions
inferredcites →https://doi.org/10.1007/bf02546150openalex-snapshot
Retardation of rancidity in deep‐fried instant noodles (ramyon)
inferredcites →https://doi.org/10.1007/bf02636362openalex-snapshot
The flavor intensity of some carbonyl compounds important in oxidized fats
inferredcites →https://doi.org/10.1007/bf02655159openalex-snapshot
Hexanal as a measure of rancidity in low fat foods
inferredcites →https://doi.org/10.1007/bf02663945openalex-snapshot
Changes in volatile constituents of bell peppers immediately and 3o minutes after stir frying
inferredcites →https://doi.org/10.1007/bf02678926openalex-snapshot
The autoxidation of linoleates at elevated temperatures
inferredcites →https://doi.org/10.1016/0308-8146(82)90066-8openalex-snapshot
Oxidative reactions of unsaturated lipids
inferredcites →https://doi.org/10.1111/j.1365-2621.1982.tb12705.xopenalex-snapshot
Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate
inferredcites →https://doi.org/10.1111/j.1365-2621.1982.tb12706.xopenalex-snapshot
Perceived Sweetness and Redness in Colored Sucrose Solutions
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1016/j.phytochem.2019.03.002zenodo-depositor-declared
Metabolomic variability of four macroalgal species of the genus Lobophora using diverse approaches
inferred← citeshttps://doi.org/10.1002/ejlt.201300244openalex-snapshot
Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds
inferred← citeshttps://doi.org/10.1002/ejlt.201600486openalex-snapshot
Volatile markers of cholesterol thermal changes
inferred← citeshttps://doi.org/10.1002/fsn3.1401openalex-snapshot
Volatile compound profiling from soybean oil in the heating process
inferred← citeshttps://doi.org/10.1002/mawe.202200138openalex-snapshot
Optimization using response surface methodology for producing biodiesel from waste cooking oil using fishbone catalyst
inferred← citeshttps://doi.org/10.1007/bf02540530openalex-snapshot
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy‐mass spectrometry
inferred← citeshttps://doi.org/10.1007/s00217-003-0744-xopenalex-snapshot
The protective role of water injection on oil quality in deep fat frying conditions
inferred← citeshttps://doi.org/10.1007/s11746-002-0475-9openalex-snapshot
Pan‐heating of low‐linolenic acid and partially hydrogenated soybean oils
inferred← citeshttps://doi.org/10.1007/s11746-003-0724-yopenalex-snapshot
Pan‐frying stability of NuSun oil, a mid‐oleic sunflower oil
inferred← citeshttps://doi.org/10.1007/s11746-010-1734-3openalex-snapshot
Composition and Thermal Analysis of Lipids from Pre‐fried Chicken Nuggets
inferred← citeshttps://doi.org/10.1007/s11746-014-2589-9openalex-snapshot
The Role of Water in Protection Against Thermal Deterioration of Liquid Margarine
inferred← citeshttps://doi.org/10.1007/s11746-999-0203-3openalex-snapshot
Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils
inferred← citeshttps://doi.org/10.1016/b978-0-12-404699-3.00029-9openalex-snapshot
Oxidation Products of Corn Oil at Room Temperature
inferred← citeshttps://doi.org/10.1016/b978-0-12-404699-3.00030-5openalex-snapshot
Aldehydes after Prolonged Heating at Frying Temperature
inferred← citeshttps://doi.org/10.1016/b978-0-443-33184-8.00025-1openalex-snapshot
Microwave-driven biodiesel production from waste cooking oil: A parametric optimization approach for next-generation biofuel upcycling
inferred← citeshttps://doi.org/10.1016/j.biteb.2020.100496openalex-snapshot
Bioconversion of oily waste to polyhydroxyalkanoates: Sustainable technology with circular bioeconomy approach and multidimensional impacts
inferred← citeshttps://doi.org/10.1016/j.chemphyslip.2012.07.002openalex-snapshot
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
inferred← citeshttps://doi.org/10.1016/j.mcat.2020.111128openalex-snapshot
Recent advances on the catalytic conversion of waste cooking oil
inferred← citeshttps://doi.org/10.1016/j.solmat.2019.109956openalex-snapshot
Review of vegetable oils behaviour at high temperature for solar plants: Stability, properties and current applications
inferred← citeshttps://doi.org/10.1016/j.wasman.2019.07.014openalex-snapshot
Improving the recycling technology of waste cooking oils: Chemical fingerprint as tool for non-biodiesel application
inferred← citeshttps://doi.org/10.1016/s0308-8146(00)00336-8openalex-snapshot
Effects of various oils on volatile compounds of deep-fried shallot flavouring
inferred← citeshttps://doi.org/10.1016/s0308-8146(98)00162-9openalex-snapshot
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals
inferred← citeshttps://doi.org/10.1021/jf950430mopenalex-snapshot
Volatile Constituents of Used Frying Oils
inferred← citeshttps://doi.org/10.1038/s41598-022-15627-3openalex-snapshot
Carboxylic acids derived from triacylglycerols that contribute to the increase in acid value during the thermal oxidation of oils
inferred← citeshttps://doi.org/10.1093/bbb/zbag053openalex-snapshot
Mechanistic principles of lipid oxidation: from hydroperoxide formation to secondary oxidation reactions
inferred← citeshttps://doi.org/10.1111/j.1745-4522.2001.tb00195.xopenalex-snapshot
VOLATILES IN A FAT‐BASED FAT SUBSTITUTE MODEL COMPOUND, ESTERIFIED PROPOXYLATED GLYCEROL SOYATE
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2007.00352.xopenalex-snapshot
Chemistry of Deep‐Fat Frying Oils
inferred← citeshttps://doi.org/10.1111/jfpp.13879openalex-snapshot
LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying
inferred← citeshttps://doi.org/10.1111/jfpp.14698openalex-snapshot
Effects of different vegetable oils on the aroma characteristics of deep‐fried shallot flavoring evaluated by HS‐SPME/GC‐MS coupled with PLSR
inferred← citeshttps://doi.org/10.11301/jsfe.15.87openalex-snapshot
Comparison of Odor Compounds Analyzed by Automatic Dynamic Headspace GC/MS System and Sensory Score from Thermal-Deteriorated Edible Oil
inferred← citeshttps://doi.org/10.1515/ijfe-2019-0252openalex-snapshot
Analysis of Volatile Compounds from Wheat Flour in the Heating Process
inferred← citeshttps://doi.org/10.20448/aesr.v10i2.5195openalex-snapshot
Review on deep fat-fried food products safety and its implication for consumer healthiness
inferred← citeshttps://doi.org/10.3390/antiox10010105openalex-snapshot
Ingredient-Dependent Extent of Lipid Oxidation in Margarine
inferred← citeshttps://doi.org/10.3390/ma18051059openalex-snapshot
Exploring the Structure–Activity Relationship of Bentonites for Enhanced Refinement of Recycled Vegetable Oil
inferred← citeshttps://doi.org/10.3390/pr8030366openalex-snapshot
Available Technologies and Materials for Waste Cooking Oil Recycling
inferred← citeshttps://doi.org/10.3390/resources8020108openalex-snapshot
Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration
inferred← citeshttps://doi.org/10.3390/su14010355openalex-snapshot
Metal Rod Surfaces after Exposure to Used Cooking Oils
inferred← citeshttps://doi.org/10.3923/pjbs.2007.1044.1049openalex-snapshot
Changes of Headspace Volatile Constituents of Palm Olein And Selected Oils after Frying French Fries
inferred← citeshttps://doi.org/10.3929/ethz-a-004443840openalex-snapshot
Investigation on aroma active photooxidative degradation products originating from dimethyl pentyl furan fatty acids in green tea and dried green herbs
inferred← citeshttps://doi.org/10.4327/jsnfs.77.423openalex-snapshot
Development of New Technologies to Control Degradation of Edible Oils and a Key Proposal for Reduction of Environmental Load
inferred← citeshttps://doi.org/10.70675/38ab74c3z0ff7z46aezb73ez11b22baf98deopenalex-snapshot
Caractérisation et sources de variation du métabolome : le cas de l’algue brune Lobophora des écosystèmes coralliens de Nouvelle-Calédonie
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