Author:
Aladedunye Felix,Przybylski Roman
Funder
Alberta Value Added Corporation
Agriculture Funding Consortium
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Novel dihydrocaffeic acid amides: Synthesis, radical scavenging activity, and evaluation as antioxidants under storage and frying conditions;Aladedunye;Food Chemistry,2012
2. Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification;Aladedunye;European Journal of Lipid Science and Technology,2011
3. Official methods of analysis of the association of official analytical chemists,1990
4. Rapid assessment of frying performance in small size samples of lipids;Aladedunye;Journal of the American Oil Chemists’ Society,2011
5. Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying;Aladedunye;European Journal of Food Science and Technology,2012
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10 articles.
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