The DOI matches its Crossref record; 109 of the 109 references it cites were found in a registry or an index.
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
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Citations
Cites
Acrylamide is formed in the Maillard reaction
Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002) · Nature · doi:10.1038/419448a · Cited by 2,267
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020302f · Cited by 2,215
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
Hodge, J. E. (1953) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60015a004 · Cited by 1,940
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Mechanisms of free radical oxidation of unsaturated lipids
Porter, N. A., Caldwell, S. E., & Mills, K. A. (1995) · Lipids · doi:10.1007/bf02536034 · Cited by 1,208
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
Friedman, M. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030204+ · Cited by 1,179
Moreau, R. A., Whitaker, B. D., & Hicks, K. B. (2002) · Progress in Lipid Research · doi:10.1016/s0163-7827(02)00006-1 · Cited by 1,159
Intake of trans fatty acids and risk of coronary heart disease among women
WILLETT, W. (1993) · The Lancet · doi:10.1016/0140-6736(93)90350-p · Cited by 1,025
Frankel, E. N. (1980) · Progress in Lipid Research · doi:10.1016/0163-7827(80)90006-5 · Cited by 653
P HYTOSTEROLS IN H UMAN N UTRITION
Ostlund, R. E. (2002) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.22.020702.075220 · Cited by 632
Cited by
Vegetable oil blending: a review of physicochemical, nutritional and health effects
Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., & Savage, G. P. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.09.007 · Cited by 275
Metadata
- Authors
- Zhang, Q., Saleh, A. S. M., Chen, J., & Shen, Q.
- Venue
- Chemistry and Physics of Lipids
- Publisher
- Elsevier BV
- Published
- 2012-09
- Volume
- 165
- Issue
- 6
- Pages
- 662-681
- ISSN
- 0009-3084 (ISSN-L)
- OpenAlex
- W2074214051
- Cited by
- 375
- References
- 109
- FWCI
- 5.25
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. https://app.cochat.ai/papers/10.1016/j.chemphyslip.2012.07.002
- The paper
- Zhang, Q., Saleh, A. S. M., Chen, J., & Shen, Q. (2012). Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chemistry and Physics of Lipids. https://doi.org/10.1016/j.chemphyslip.2012.07.002
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
