With more than 25 years of research experience in lipid chemistry, lipid analysis, and lipid technology, I have developed a strong specialization in frying oils, the degradation phenomena occurring during food frying processes, and strategies to improve the oxidative stability of oils through the use of antioxidants. My scientific activity has focused on understanding the mechanisms responsible for quality deterioration and oil yield losses during frying, as well as on the development of advanced analytical methodologies for the accurate evaluation of oil degradation. Throughout my career, I have gained extensive expertise in the analysis of the chemical changes that occur in oils during both continuous and discontinuous frying operations, including the formation of oxidation products, polymers, oxidized fatty acids, and other degradation compounds that affect the nutritional and technological quality of both oils and fried foods. I have participated in and led research projects specifically devoted to frying processes, the evaluation of used frying oils, and the development of rapid methods for quality control under industrial and domestic frying conditions. One of my main research interests has been the quantitative assessment of oil yield losses associated with thermal and oxidative degradation, including the formation of volatile and non-volatile compounds responsible for flavour deterioration. These studies have provided valuable insights into the relationships between oil composition, processing conditions, and degradation rates, helping to establish scientific criteria for selecting oils with superior frying performance and extended service life. A substantial part of my research has also been devoted to the study of natural and synthetic antioxidants used to delay oil oxidation. My work has examined the efficacy of tocopherols, phenolic compounds, natural extracts, and other antioxidant systems in a variety of lipid matrices, identifying the factors that influence their performance and proposing innovative strategies to maximize their protective effects. More recently, I have investigated the role of colloidal associations and phospholipids in antioxidant activity, providing new insights into the mechanisms governing the oxidative stability of edible oils. The outcomes of this research have been disseminated through numerous international scientific publications, book chapters on frying chemistry and oxidation prevention during frying, and collaborations with food companies aimed at improving the quality, stability, and sustainability of frying processes. This extensive experience has established me as a specialist in the comprehensive study of frying oil degradation, the assessment of quality and yield losses during frying, and the design of antioxidant-based strategies to extend oil service life and enhance the quality and nutritional value of fried foods.