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Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

Food control, 2012-09, Vol.27 (1), p.254-267

2012

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Use of re-esterified oils, differing in their degree of saturation and molecular structure, in broiler chicken diets

Poultry science, 2015-07, Vol.94 (7), p.1527-1538

2015

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Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level

Poultry science, 2004-07, Vol.83 (7), p.1155-1164

2004

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Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Animal (Cambridge, England), 2013-03, Vol.7 (3), p.505-517

2013

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Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets

Poultry science, 2015-07, Vol.94 (7), p.1539-1548

2015

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Assessment of the discrimination of animal fat by FT-Raman spectroscopy

Journal of molecular structure, 2009-04, Vol.924, p.294-300

2009

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Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat

Poultry science, 2005-07, Vol.84 (7), p.1129-1140

2005

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Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma

Animal (Cambridge, England), 2012-06, Vol.6 (6), p.1005-1017

2012

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Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)

Journal of Chromatography A, 2000-06, Vol.881 (1), p.149-158

2000

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues

Food chemistry, 2007, Vol.100 (4), p.1639-1648

2007

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Authentication of feeding fats: Classification of animal fats, fish oils and recycled cooking oils

Animal feed science and technology, 2010-01, Vol.155 (1), p.65-73

2010

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Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat

Poultry science, 2004-02, Vol.83 (2), p.282-292

2004

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Evaluation of the use of esterified fatty acid oils enriched in medium‐chain fatty acids in weight loss diets for dogs

Journal of animal physiology and animal nutrition, 2015-04, Vol.99 (S1), p.48-59

2015

Volltextzugriff (PDF)

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation

Poultry science, 2001-11, Vol.80 (11), p.1630-1642

2001

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Biological effects of oxysterols: Current status

Food and Chemical Toxicology, 1996-02, Vol.34 (2), p.193-211

1996

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Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils

Poultry science, 2005-12, Vol.84 (12), p.1942-1954

2005

Volltextzugriff (PDF)

Effects of various fat sources, α-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and α-tocopherol content in raw and vacuum-packed, cooked dark chicken meat

Poultry science, 2006-08, Vol.85 (8), p.1472-1481

2006

Volltextzugriff (PDF)

Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat

Poultry science, 2001-06, Vol.80 (6), p.800-807

2001

Volltextzugriff (PDF)

Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying

Grasas y aceites (Sevilla), 2007-06, Vol.58 (2), p.154-162

2007

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Food chemistry, 2006-06, Vol.96 (4), p.538-548

2006

Volltextzugriff (PDF)

Evaluation of total hydroxytyrosol and tyrosol in extra virgin olive oils

European journal of lipid science and technology, 2014-07, Vol.116 (7), p.805-811

2014

Volltextzugriff (PDF)

Triacylglycerol and Phospholipid Composition of Hazelnut (Corylus avellana L.) Lipid Fraction during Fruit Development

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1410-1415

1999

Volltextzugriff (PDF)

Rapid and Quantitative Determination of Total Sterols of Plant and Animal Origin in Liver Samples by Gas Chromatography

Chromatographia, 2006-11, Vol.64 (9-10), p.559-563

2006

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissues

Food chemistry, 2007, Vol.102 (1), p.50-58

2007

Volltextzugriff (PDF)

Evaluation of stability constants from multi-wavelength absorbance data: program STAR

Analytica chimica acta, 1993-04, Vol.276 (2), p.441-454

1993

Volltextzugriff (PDF)

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Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

Use of re-esterified oils, differing in their degree of saturation and molecular structure, in broiler chicken diets

Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets

Assessment of the discrimination of animal fat by FT-Raman spectroscopy

Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat

Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma

Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues

Authentication of feeding fats: Classification of animal fats, fish oils and recycled cooking oils

Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat

Evaluation of the use of esterified fatty acid oils enriched in medium‐chain fatty acids in weight loss diets for dogs

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation

Biological effects of oxysterols: Current status

Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils

Effects of various fat sources, α-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and α-tocopherol content in raw and vacuum-packed, cooked dark chicken meat

Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat

Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Evaluation of total hydroxytyrosol and tyrosol in extra virgin olive oils

Triacylglycerol and Phospholipid Composition of Hazelnut (Corylus avellana L.) Lipid Fraction during Fruit Development

Rapid and Quantitative Determination of Total Sterols of Plant and Animal Origin in Liver Samples by Gas Chromatography

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissues

Evaluation of stability constants from multi-wavelength absorbance data: program STAR

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