ArticleFood science & nutrition2019
Evaluating the rancidity and quality of discarded oils in fast food restaurants.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
24 citing papers in PubMed.
- Trial
- Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes.Foods (Basel, Switzerland) · 2026Review
- Anticoagulant Effect and Platelet Bioactivities of a Novel Cephalopod Byproduct Oil.Marine drugs · 2026Article
- Chemical Characterization and Antihyperlipidemic Potential ofFood science & nutrition · 2026Article
- Assessing trans fat levels in street foods of Tbilisi: a public health concern (2021).BMC nutrition · 2025Article
- Fatty Acid Profile, Lipid Quality Indices and Oxidative Stability of Snacks Consumed by Children Aged 6-24 Months in Rural Matiari, Sindh, Pakistan.Foods (Basel, Switzerland) · 2025Article
- Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets.Foods (Basel, Switzerland) · 2023Article
- Article
- Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study.Heliyon · 2023Article
- Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging.Polymers · 2023Review
- Antioxidants in Oak (Antioxidants (Basel, Switzerland) · 2023Review
- Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators.Food chemistry: X · 2023Article
- Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils.Foods (Basel, Switzerland) · 2022Article
- Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.Foods (Basel, Switzerland) · 2022Article
- A mixed-method study of edible oil waste from farm to table in Iran: SWOT analysis.Journal of material cycles and waste management · 2022Article
- Genome-Wide Association Study Identifies Candidate Genes Related to the Linoleic Acid Content in Soybean Seeds.International journal of molecular sciences · 2021Article
- Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID-19 pandemic: Strengths, weaknesses, opportunities, and threats analysis.Food science & nutrition · 2021Article
- Article
- Exogenous ethylene application on postharvest oil palm fruit bunches improves crude palm oil quality.Food science & nutrition · 2021Article
- Lipidic Matrixes Containing Clove Essential Oil: Biological Activity, Microstructural and Textural Studies.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This cross-sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standard values. The means (±
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.