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    A. Y. Khaled, S. A. Aziz, F. Z. Rokhani, Development and Evaluation of an Impedance Spectroscopy Sensor to Assess Cooking Oil Quality, International Journal of Environmental Science and Development, 2014, 5, 3, 299

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    Agnieszka Kita, The effect of frying on fat uptake and texture of fried potato products*, European Journal of Lipid Science and Technology, 2014, 116, 6
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    Gabriel Abraham Cardoso-Ugarte, C. Christian Morlán-Palmas, María Elena Sosa-Morales, Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries, Journal of Food Science, 2013, 78, 7
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    Raffaele Romano, Anella Giordano, Laura Le Grottaglie, Nadia Manzo, Antonello Paduano, Raffaele Sacchi, Antonello Santini, Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance, European Journal of Lipid Science and Technology, 2013, 115, 7