Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment"
written by R. Romano, N. Manzo, L. Le Grottaglie, A. Fiore, V. Fogliano,
published by Food and Nutrition Sciences, Vol.4 No.9A, 2013

has been cited by the following article(s):

[1]	Citrus leaf extract reduces blood pressure and vascular damage in repeatedly heated palm oil diet-Induced hypertensive rats
	Biomedicine & Pharmacotherapy, 2017

[2]	The Role of Antioxidants in Attenuating Heated Oil-Induced Cardiovascular Effects: A Review
	2017

[3]	MAXIMIZING THE UTILIZATION OF OLIVE OIL PROCESSING WASTES
	2015

[4]	Natural antioxidants as stabilizers of frying oils
	European Journal of Lipid Science and …, 2014

[1]	Citrus leaf extract reduces blood pressure and vascular damage in repeatedly heated palm oil diet-Induced hypertensive rats Biomedicine & Pharmacotherapy, 2017 DOI:10.1016/j.biopha.2016.12.075

[2]	Natural antioxidants as stabilizers of frying oils* European Journal of Lipid Science and Technology, 2014 DOI:10.1002/ejlt.201300267

[3]	Natural antioxidants as stabilizers of frying oils* European Journal of Lipid Science and Technology, 2014 DOI:10.1002/ejlt.201300267

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