Chemistry of deep-fat frying oils.

By E. Choe, D. Min. Journal of Food Science, 2007

1,205 citations recorded by the source corpus.

Subfields: Food Science, Organic Chemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/190c10df4f1a44c2b944317843d3104498c8ed0a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. O’Meara
2. Veronica Rodriguez-Martinez
3. B. Farkas
4. C. Cordella
5. S. N. Sahasrabudhe

In Organic Chemistry

1. M. O’Meara
2. Veronica Rodriguez-Martinez
3. B. Farkas
4. C. Cordella
5. S. N. Sahasrabudhe

In Plant Science

1. M. O’Meara
2. Veronica Rodriguez-Martinez
3. B. Farkas
4. C. Cordella
5. S. N. Sahasrabudhe

Citations in the corpus

• Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling (2017, methodology): “[6,8] The most commonly used oils for frying include: Canola, corn, cottonseed, olive, palm, peanut, soybean, safflower, and sunflower.”
• Study of increasing lipid production from fresh water microalgae Chlorella vulgaris (2009, background): “Bockisch (1998) and Choe and Min (2007) also reported that the degradation of TG by oxidation also resulted in the formation of hydroperoxide group (–OOH) in the chain.”
• PCA: The Basic Building Block of Chemometrics (2012, background): “nutritional value of oils but which may also generate toxic compounds injurious to health [24, 25].”