[1] | Executive manager of research project: Tabee, E., 2000, Effect of yeast and salt quantity on staling semi volume bread (MSc thesis). |
[2] | Tabee, E., Azadmard-Damirchi, S., Jagerstad, M., Dutta, P. 2008. Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden. Journal of Food Composition and Analysis. 21, 169-177. |
[3] | Tabee, E., Jagerstad, M., Dutta, P. 2008. Lipids and phytosterol oxidation in commercial potato crisps commonly consumed in Sweden. European Food Research and Technology. 227:745-755. |
[4] | Tabee, E., Azadmard-Damirchi, S., Jagerstad, M., Dutta, P. 2008. Effects of-tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high/oleic vegetable oils. Journal of American Oil Chemist's Society (AOCS), 85:857-867. |
[5] | Tabee, E., Jagerstad, M., Dutta, P. 2009. Frying Quality Characteristics of French fries Prepared in Refined Olive Oil and Palm Olein. Journal of American Oil Chemist's Society (AOCS), 86:885-893 |