Redondo-Cuevas, LuciaCastellano, GloriaRaikos, Vassilios2018-07-252018-07-252017-11Redondo-Cuevas, L, Castellano, G & Raikos, V 2017, 'Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils', International Journal of Food Science and Technology, vol. 52, no. 11, pp. 2422-2428. https://doi.org/10.1111/ijfs.135260950-5423ORCID: /0000-0003-3582-6040/work/90173684http://hdl.handle.net/2164/10803Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People). L. Redondo-Cuevas acknowledges financial support from the Catholic University of Valencia San Vicente Mártir to conduct the research in Scotland.7334247engantioxidantsfryinglipid oxidationnatural productsoilsR MedicineRJournal article10.1111/ijfs.135265211