Regulation of used frying fats and validity of quick tests for discarding the fats by M. C. Dobargarnes, G. Márquez-Ruiz

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Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation by G. Márquez-Ruiz, M. Martín-Polvillo, M. C. Dobarganes

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Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil by M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes

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Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying by N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes

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Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process by N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes

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