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• Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries

  Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová

  138-149

  2019-02-27

• The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions

  Michaela Gabašová, Lucia Zeleňáková, Zuzana Ciesarová, Lucia Benešová, Kristína Kukurová, Viera Jelemenská

  170-184

  2023-03-01