Abdulkarim, S. M., Long, K., Lai, O. M., Muhammad, S. K., & Ghazali HM. (2007). Frying quality and stability of high oleic moringa oleifera seed oil in comparison with other vegetable oils. Food Chemistry, 105, 1382-1389.
AOAC. (1990). Association of Official Analytical Chemistry. Official Methods of Analysis(15th Ed.). Virginia, USA.
AOCS. (1989). Official Methods and Recommended Practices of the American Oil Chemists’ Society (4th Ed.). American Oil Chemists’ Society, Champaign, Illinois.
Boskou, D. (2011). Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. (2nd Edition). CRC Press. Taylor Francis Inc, United States.
Chatzilazarou, A., Gortzi, O., & Lalas, S. (2006). Physicochemical changes of olive oil and selected vegetable oils during frying. Journal of Food Lipids, 13, 27–35.
Chiou, A., & Kalogeropoulos, N. (2017). Virgin olive oil as frying oil. Comprehensive Reviews in Food Science, 16(4), 632-646.
Choe, E., & Min, V. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72 (5), 77–86.
Daniel, D. R., Thompson, L. D., Shriver, B. J., Wu, C. K., & Hoover, L. C. (2005). Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fattyacid content in French fire. Journal of the American Dietetic Association, 105, 1927-1932.
De Alzza, F., Guillaume, C., & Ravetti, L. (2018). Evaluation of chemical and physical changes in different commercial oils during heating. Acta Scientific Nutritional Health, 2(6): 2-11.
Debnath, S., Rastogi, N.K., Krishna, A.G., & Lokesh, B.R. (2012). Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. Food and Bioproducts Processing, 90, 249-256.
Frega, N., Mozzon, M., & Lecker, G. (1999). Effects of free fatty acids on oxidative stability of vegetable oil. Journal of the American Oil Chemists' Society, 76, 5-9.
Ghavami, M., Gharachorlo, M., & Ezzatpanah, H. (2002). Effects on the Quality of frying oil used in manufacturing potato chips. Journal of Agricultural Science, 1, 1-15.
Hazuka, Z., Pawlowicz, R., Tynek, M., & Drozdowski, B. (2000). Correlation of quality of frying oil and oil extracted from potato fritters fried in liquid and partially hydrogenated rapeseed oils. Food Lipids, 7, 225-236.
Inanc, T., & Maskan, M. (2014). Effect of carvacrol on the oxidative stability of palm oil during frying. Grasasy Aceites,65 (4), 1-6.
International Olive Oil Council- Decision COI/T.15/NC No3/Rev. 6 November 2011, Trade Standard Applying to Olive oils and Olive -pomace oils.
ISO 5508. (1999). Animal and vegetable fats and oils-Analysis by gas chromatography of methyl esters of fatty acids.
ISO 6886. (2006). Animal and vegetable fats and oils- Determination of oxidative stability (accelerated oxidation test).
Kaviani, M., Niazmand, R., & Shahidi, M. (2012). Evaluation rid the canola oil in a deep frying potatoes oxidative index. Journal of Research and Innovation in Food Science and Technology, 1, 37-50.
Marinova, E. M., Seizova, K. A., Totseva, I. R., Panayotova, S., Marekov, N., & Momchelova, M. (2012). Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications, 44, 57-63.
Nawab, F., & Ghavami, M. (2011). Effect of temperature and time on the production of canola and soybean oils hydroperoxides failure. Food Science & Nutrition, 1, 61-72.
Nawar, W. W. (1985). Chemistry of thermal oxidation, Flavor chemistry of fats and oils, Journal of the American Oil Chemists' Society, 39-60.
Normand, L., Eskin, N. A., & Przybylski, R. (2006). Comparison of the frying stability of regular and high-oleic acid sunflower oils. Journal of the American Oil Chemists' Society, 83, 331-334.
Psaltopoulou, T., Naska, A., Orfanos, P., Trichopoulos, D., Mountokalakis, T., & Trichopoulou, A. (2004). Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European prospective investigation into cancer and nutrition (EPIC) study. American Journal of Clinical Nutrition, 80, 1012–1018.
Rahnamon, P., Azadmard, S., Peyghambardoost, S. H., Hesari, J., Nemati, M., & Zenozi, E (2010). Evaluation of the frying properties of grape seed oil. Journal of Food Science and Technology, 45, 25-33.
Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products. 6th ed. John Wiley & Sons, Inc. 389-393.
Shyamala, B. N., Gupta, S., Lakshmi, J., & Prakash, J. (2005).Leafy vegetable extract-antioxidant activity and effect on storage stability of heated oils. Innovative Food Science and Emerging Technologies, 6, 239-245.
Silva, L., Pinto, J., Carrola, J., & Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chemistry, 121, 1177-1187.
Soriano, J. M., Rico, H., Molto, J. C., & Manes, J. (2000). Microbial evaluation of Spanish potato omelette and cooked meat samples in university restaurants. Food Protect, 63, 1273-1276.
Sulieman, A. M., Makhzangy, A., & Ramadan, M. (2006). Antiradical performance and physicochemical charactristics of vegetable oils upon frying of French fries: a preliminary comparative. Food Chemistry, 5, 1429-1441.
Turani, M. R., Sadeghi, E., Ziaifar, A. M., Ghorbani, M., & Sabet, F. (2012). Compare the quality change of soybean oil, palm olein and the corn during the deep frying process. Journal of Food Science and Technology Innovation, 3, 91-97.
Wang, T., Hicks, BK., & Moreau, R. (2002). Antioxidant activity of phytosterols, oryzanol,and other phytosterol conjugates. Journal of the American Oil Chemists' Society, 79, 1201–1206.