Found: 7
Select item for more details and to access through your institution.
Loss of Vitamin E While Baking and Heating French Fries.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 21, p. 11965, doi. 10.3390/app132111965
- By:
- Publication type:
- Article
Relationship between the composition of fats and oils and their oxidative stability at different temperatures, determined using the Oxipres apparatus.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 9, p. n/a, doi. 10.1002/ejlt.201600454
- By:
- Publication type:
- Article
Tocopherol losses during pan-frying.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 12, p. 1694, doi. 10.1002/ejlt.201400188
- By:
- Publication type:
- Article
Formation of oxysterols during thermal processing and frozen storage of cooked minced meat.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5092, doi. 10.1002/jsfa.8386
- By:
- Publication type:
- Article
Relationship Between Tocopherols Depletion and Polymerised Triacylglycerols Formation During Heating of Vegetable Oils.
- Published in:
- Czech Journal of Food Sciences, 2018, v. 36, n. 6, p. 441, doi. 10.17221/73/2018-CJFS
- By:
- Publication type:
- Article
Tocochromanol Content in Commercially Prepared Fried Foods.
- Published in:
- Czech Journal of Food Sciences, 2018, v. 36, n. 5, p. 392, doi. 10.17221/143/2018-CJFS
- By:
- Publication type:
- Article
Prooxidant Capacity of Thermoxidised Plant Oil.
- Published in:
- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 416, doi. 10.17221/578/2014-CJFS
- By:
- Publication type:
- Article