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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
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- Article
Tocopherol losses during pan-frying.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 12, p. 1694, doi. 10.1002/ejlt.201400188
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- Article
Relationship Between Tocopherols Depletion and Polymerised Triacylglycerols Formation During Heating of Vegetable Oils.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 6, p. 441, doi. 10.17221/73/2018-CJFS
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- Article
Tocochromanol Content in Commercially Prepared Fried Foods.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 5, p. 392, doi. 10.17221/143/2018-CJFS
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- Article
Content of Polymerised Triacylglycerols in Fat of Fried Foods.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 3, p. 211, doi. 10.17221/372/2015-CJFS
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- Article
Prooxidant Capacity of Thermoxidised Plant Oil.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 5, p. 416, doi. 10.17221/578/2014-CJFS
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- Article
Dietary Intake of Antioxidants in the Czech Republic.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 3, p. 268, doi. 10.17221/176/2011-cjfs
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- Article
Effect of Temperature on the Antioxidant Activity of Phenolic Acids.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 2, p. 171, doi. 10.17221/57/2011-cjfs
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- Article
Formation of 3-chloropropane-1,2-diol in systems simulating processed foods.
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- European Food Research & Technology, 2004, v. 218, n. 6, p. 501
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- Article
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
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- Article