Degradation and Nutritional Quality Changes of Oil During Frying von Aladedunye, Felix A, Przybylski, Roman

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Protecting oil during frying: A comparative study von Aladedunye, Felix A., Przybylski, Roman

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Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges von Aladedunye, Felix A

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Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components von Aladedunye, Felix A, Przybylski, R

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Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats von Aladedunye, Felix A, Przybylski, Roman

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Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying von Aladedunye, Felix A., Przybylski, Roman

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Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification von Aladedunye, Felix A., Matthäus, Bertrand, Przybylski, Roman

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Minor components in oils and their effects on frying performance von Aladedunye, Felix A., Przybylski, Roman

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Correction to: Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification von Aladedunye, Felix A., Matthäus, Bertrand, Przybylski, Roman, Zhao, Youan Yuan, Curtis, Jonathan

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Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage von Aladedunye, Felix, Matthäus, Bertrand

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Natural antioxidants as stabilizers of frying oils von Aladedunye, Felix Adekunle

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Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content von Aladedunye, Felix, Przybylski, Roman

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Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometr... von Zribi, Akram, Jabeur, Hazem, Aladedunye, Felix, Rebai, Ahmed, Matthäus, Bertrand, Bouaziz, Mohamed

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Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep‐frying von Aladedunye, Felix, Przybylski, Roman

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Phosphatidylcholine and dihydrocaffeic acid amide mixture enhanced the thermo-oxidative stability of canola oil von Aladedunye, Felix, Przybylski, Roman

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The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods von Gertz, Christian, Aladedunye, Felix, Popp, Martin, Matthäus, Bertrand

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Physico-Chemical Characteristics of Citrus Seeds and Seed Oils from Pakistan von Anwar, Farooq, Naseer, Rehana, Bhanger, M. I, Ashraf, Samia, Talpur, Farah Naz, Aladedunye, Felix Adekunle

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A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing von Gertz, Christian, Aladedunye, Felix, Matthäus, Bertrand

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Oxidation and structural decomposition of fats and oils at elevated temperatures von Gertz, Christian, Aladedunye, Felix, Matthäus, Bertrand

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Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying von Przybylski, Roman, Gruczynska, Eliza, Aladedunye, Felix

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