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Food Chemistry|April 29, 2014
Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: antioxidant activity and performance in rapeseed oil during frying and storageFelix Aladedunye, Bertrand MatthäusFood Chemistry|July 23, 2013
Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid contentFelix Aladedunye, Roman PrzybylskiFood Chemistry|December 24, 2013
Phosphatidylcholine and dihydrocaffeic acid amide mixture enhanced the thermo-oxidative stability of canola oilFelix Aladedunye, Roman PrzybylskiFood Chemistry|December 4, 2014
Performance of structured lipids incorporating selected phenolic and ascorbic acidsEliza Gruczynska, Roman Przybylski, Felix AladedunyeCritical Reviews in Food Science and Nutrition|January 22, 2015
Performance of antioxidative compounds under frying conditions: A reviewFelix Aladedunye, Roman Przybylski, Bertrand MatthausJournal of Agricultural and Food Chemistry|October 7, 2010
Synthesis, radical scavenging activity, protection during storage, and frying by novel antioxidantsYohann Catel, Felix Aladedunye, Roman PrzybylskiJournal of the American Oil Chemists' Society|August 27, 2013
Performance of Regular and Modified Canola and Soybean Oils in Rotational FryingRoman Przybylski, Eliza Gruczynska, Felix AladedunyeFood Chemistry|January 16, 2014
Spectroscopic characterisation of dimeric oxidation products of phytosterolsEwa Sosińska, Roman Przybylski, Felix Aladedunye, et al.Journal of the American Oil Chemists' Society|August 6, 2013
γ-Oryzanols of North American Wild Rice (Zizania palustris)Felix Aladedunye, Roman Przybylski, Magdalena Rudzinska, et al.Journal of Agricultural and Food Chemistry|September 30, 2014
Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometricsAkram Zribi, Hazem Jabeur, Felix Aladedunye, et al.Pageof 2