Degradation and Nutritional Quality Changes of Oil During FryingFelix Aladedunye, Roman Przybylski|Journal of the American Oil Chemists Society|2008Cited by 224
Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid contentFelix Aladedunye, Roman Przybylski|Food Chemistry|2013Cited by 103
Performance of antioxidative compounds under frying conditions: A reviewFelix Aladedunye, Bertrand Matthäus, Roman Przybylski|Critical Reviews in Food Science and Nutrition|2015Cited by 65
Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep‐fryingFelix Aladedunye, Roman Przybylski|European Journal of Lipid Science and Technology|2013Cited by 64