Changes in molecular species of triacylglycerols during frying by Gary Dobson, william w. Christie, M. C. Dobarganes

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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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Industrial production of crisps and prefried french fries using sunflower oils by J. L. Sébédio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen

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