1. Effect of crude palm oil inclusion on some physic-chemical properties of gari – a fermented cassava food product;Abu;Niger. Food J.,2006
2. Kinetic study of β-carotene and lutein degradation in oils during heat treatment;Achir;Eur. J. Lipid Sci. Technol.,2010
3. Use of multi-response modelling to investigate mechanisms of β-carotene degradation in dried orange-fleshed sweet potato during storage: from carotenoids to aroma compounds;Achir;Food Bioprocess Technol.,2013
4. Health benefits of using red palm oil in deep-frying potatoes: low acrolein emissions and high intake of carotenoids;Andreu-Sevilla;Food Sci. Technol. Int.,2009
5. Investigating Carotenoid Losses After Drying and Storage of Orange-Fleshed Sweet Potato;Bechoff,2010