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Fatty acid alterations in oils and fats during heating and frying

European journal of lipid science and technology, 2014-06, Vol.116 (6), p.707-715

Bruhl, Ludger

2014

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Determining MOSH and MOAH with High Sensitivity in Vegetable OilA New, Reliable, and Comparable Approach Using Online LC–GC–FIDEvaluation of Method Precision Data

Journal of agricultural and food chemistry, 2022-08, Vol.70 (33), p.10337-10348

2022

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Precise Color Communication by Determination of the Color of Vegetable Oils and Fats in the CIELAB 1976 (Lab) Color Space

European journal of lipid science and technology, 2021-07, Vol.123 (7), p.n/a

2021

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Occurrence, determination, and assessment of mineral oils in oilseeds and vegetable oils

European journal of lipid science and technology, 2016-03, Vol.118 (3), p.361-372

Bruhl, Ludger

2016

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Occurrence, determination, and assessment of mineral oils in oilseeds and vegetable oils

European journal of lipid science and technology, 2016-03, Vol.118 (3), p.361-372

Bruhl, Ludger

2016

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Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil

Journal of agricultural and food chemistry, 2017-12, Vol.65 (50), p.11073-11084

2017

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A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

European journal of lipid science and technology, 2017-04, Vol.119 (4), p.n/a

2017

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Correction to Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil

Journal of agricultural and food chemistry, 2018-12, Vol.66 (49), p.13050-13050

2018

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Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

European journal of lipid science and technology, 2020-05, Vol.122 (5), p.n/a

2020

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Quality evaluation of cold-pressed edible oils from Macedonia

European journal of lipid science and technology, 2015-12, Vol.117 (12), p.2023-2035

2015

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Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating

European journal of lipid science and technology, 2016-03, Vol.118 (3), p.425-434

2016

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Contaminants in edible fats and oils - fresh news

European journal of lipid science and technology, 2016-03, Vol.118 (3), p.337-338

2016

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Oxidation of Cyclo‐Lino Peptides in Linseed Oils during Storage

European journal of lipid science and technology, 2022-12, Vol.124 (12), p.n/a

2022

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Optimization of sample clean-up for the determination of small amounts of MOSH and MOAH in edible oils – method DGF C-VI 22 (20)

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2023-11, Vol.40 (11), p.1423-1439

2023

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Micro‐organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

Journal of the science of food and agriculture, 2018-04, Vol.98 (6), p.2147-2155

2018

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Virgin hemp seed oil: An interesting niche product

European journal of lipid science and technology, 2008-07, Vol.110 (7), p.655-661

2008

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Quality parameters for the evaluation of cold-pressed edible argan oil

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2015-06, Vol.10 (2), p.143-154

2015

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Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption

European journal of lipid science and technology, 2008-07, Vol.110 (7), p.611-617

2008

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Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia

Journal of food science and technology, 2018-05, Vol.55 (5), p.1614-1623

2018

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Sensory assessment of virgin rapeseed oils

European journal of lipid science and technology, 2008-07, Vol.110 (7), p.608-610

2008

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Preparation of doughnuts using partially hydrogenated peanut oil and alternative products with reduced content of trans-fatty acids

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2013-09, Vol.8 (3), p.155-163

2013

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Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption?: New virgin edible oils

European journal of lipid science and technology, 2008, Vol.110 (7), p.611-617

2008

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Virgin hemp seed oil : An interesting niche product: New virgin edible oils

European journal of lipid science and technology, 2008, Vol.110 (7), p.655-661

2008

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Sensory assessment of virgin rapeseed oils: New virgin edible oils

European journal of lipid science and technology, 2008, Vol.110 (7), p.608-610

2008

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Hempseed Oil-Influence of the Genotype on the Composition in a Two-Year Study

Journal of industrial hemp, 2005, Vol.10 (2), p.45-65

2005

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Fatty acid alterations in oils and fats during heating and frying

Determining MOSH and MOAH with High Sensitivity in Vegetable OilA New, Reliable, and Comparable Approach Using Online LC–GC–FIDEvaluation of Method Precision Data

Precise Color Communication by Determination of the Color of Vegetable Oils and Fats in the CIELAB 1976 (Lab) Color Space

Occurrence, determination, and assessment of mineral oils in oilseeds and vegetable oils

Occurrence, determination, and assessment of mineral oils in oilseeds and vegetable oils

Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC‐MS

Correction to Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

Quality evaluation of cold-pressed edible oils from Macedonia

Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating

Contaminants in edible fats and oils - fresh news

Oxidation of Cyclo‐Lino Peptides in Linseed Oils during Storage

Optimization of sample clean-up for the determination of small amounts of MOSH and MOAH in edible oils – method DGF C-VI 22 (20)

Micro‐organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

Virgin hemp seed oil: An interesting niche product

Quality parameters for the evaluation of cold-pressed edible argan oil

Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption

Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia

Sensory assessment of virgin rapeseed oils

Preparation of doughnuts using partially hydrogenated peanut oil and alternative products with reduced content of trans-fatty acids

Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption?: New virgin edible oils

Virgin hemp seed oil : An interesting niche product: New virgin edible oils

Sensory assessment of virgin rapeseed oils: New virgin edible oils

Hempseed Oil-Influence of the Genotype on the Composition in a Two-Year Study

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