Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature"
written by Wei Jin, D. W. Shoeman, Vijai K. S. Shukla, A. Saari Csallany,
published by Food and Nutrition Sciences, Vol.11 No.7, 2020

has been cited by the following article(s):

[1]	Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions
	Frontiers in Nutrition, 2022

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[1]	Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process Food Safety and Health, 2023 DOI:10.1002/fsh3.12019

[2]	Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions Frontiers in Nutrition, 2022 DOI:10.3389/fnut.2022.966697