Dioscorea species, known as “Yams,” belong to family Dioscoreaceae. This genus consists
of more than 600 species distributed from Africa, Asia, the Caribbean's South America, and …

With the continuous increase in research on lipids, technologies and the development of
chemical‐analytical methods associated with the characterization and monitoring of different …

The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple
Majesty has been evaluated simulating a fast food cooking process. This oil was used for …

Nutmeg (Myristica fragrans) essential oil has antimicrobial, antiseptic, antiparasitic, anti-
inflammatory, and antioxidant properties. We have recently demonstrated that …

The effects of frying oils' fatty acid profile on quality, free radical and volatiles over deep-
frying process were investigated, using oils with different fatty acid composition. Results …

Botryococcus braunii strains are high-lipid producers. Despite this, their use as biodiesel
feedstock is limited by their slow growth, which increases production costs. B. braunii …

A rapid, non-destructive and robust method for measuring peroxide values (PVs) and acid
values (AVs) of common edible oils (soybean, rapeseed, sunflower and peanut) …

The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste
water on the stabilization of refined olive oil and on French fry quality during the frying …

The volatile fraction of three vegetable oils recommended for deep‐frying due to their high
MUFA: PUFA ratios, namely extra‐virgin olive oil, peanut oil and canola oil, was compared …

The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions.
The present paper investigated the changes of major and minor components and oxidation …