These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

669 related articles for article (PubMed ID: 12090031)

  • 1. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK; Dedoussis GV; Falirea A; Kalogeropoulos N; Hatzinikola HS
    Int J Food Sci Nutr; 2002 Jul; 53(4):351-63. PubMed ID: 12090031
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Squalene in oils and fats from domestic and commercial fryings of potatoes.
    Kalogeropoulos N; Andrikopoulos NK
    Int J Food Sci Nutr; 2004 Mar; 55(2):125-9. PubMed ID: 14985184
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Olive oil stability under deep-frying conditions.
    Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
    Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A; Jabeur H; Aladedunye F; Rebai A; Matthäus B; Bouaziz M
    J Agric Food Chem; 2014 Oct; 62(42):10357-67. PubMed ID: 25264922
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
    Gómez-Alonso S; Fregapane G; Salvador MD; Gordon MH
    J Agric Food Chem; 2003 Jan; 51(3):667-72. PubMed ID: 12537439
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.
    Orozco-Solano MI; Priego-Capote F; Luque de Castro MD
    J Agric Food Chem; 2011 Sep; 59(18):9806-14. PubMed ID: 21859091
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
    Napolitano A; Morales F; Sacchi R; Fogliano V
    J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
    Olivero-David R; Mena C; Pérez-Jimenez MA; Sastre B; Bastida S; Márquez-Ruiz G; Sánchez-Muniz FJ
    J Agric Food Chem; 2014 Dec; 62(48):11637-46. PubMed ID: 25390818
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Losses of natural antioxidants and vitamins during deep-fat frying.
    Boskou D
    Forum Nutr; 2003; 56():343-5. PubMed ID: 15806927
    [No Abstract]   [Full Text] [Related]  

  • 10. Chemistry of deep-fat frying oils.
    Choe E; Min DB
    J Food Sci; 2007 Jun; 72(5):R77-86. PubMed ID: 17995742
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
    Chiou A; Salta FN; Kalogeropoulos N; Mylona A; Ntalla I; Andrikopoulos NK
    J Food Sci; 2007 Oct; 72(8):S574-84. PubMed ID: 17995623
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Thermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content.
    Tena N; Aparicio R; García-González DL
    J Agric Food Chem; 2009 Nov; 57(21):9997-10003. PubMed ID: 19817451
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
    Santos CSP; Molina-Garcia L; Cunha SC; Casal S
    Food Chem; 2018 Mar; 243():192-201. PubMed ID: 29146328
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.
    Servili M; Esposto S; Fabiani R; Urbani S; Taticchi A; Mariucci F; Selvaggini R; Montedoro GF
    Inflammopharmacology; 2009 Apr; 17(2):76-84. PubMed ID: 19234678
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of a sunflower oil used for frying by different analytical indexes and column and gas chromatography.
    Sánchez-Muniz FJ; Cuesta C; Garrido-Polonio MC
    Z Ernahrungswiss; 1994 Mar; 33(1):16-23. PubMed ID: 8197784
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes produced in oils during vacuum and traditional frying of potato chips.
    Crosa MJ; Skerl V; Cadenazzi M; Olazábal L; Silva R; Suburú G; Torres M
    Food Chem; 2014 Mar; 146():603-7. PubMed ID: 24176387
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.
    Carrasco-Pancorbo A; Cerretani L; Bendini A; Segura-Carretero A; Lercker G; Fernández-Gutiérrez A
    J Agric Food Chem; 2007 Jun; 55(12):4771-80. PubMed ID: 17497881
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
    Franconi F; Coinu R; Carta S; Urgeghe PP; Ieri F; Mulinacci N; Romani A
    J Agric Food Chem; 2006 Apr; 54(8):3121-5. PubMed ID: 16608240
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment.
    Romero A; Bastida S; Sánchez-Muniz FJ
    Food Chem Toxicol; 2006 Oct; 44(10):1674-81. PubMed ID: 16806629
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Frying oil discarding: polar content vs. oligomer content determinations.
    Sánchez-Muniz FJ; Bastida S
    Forum Nutr; 2003; 56():345-7. PubMed ID: 15806928
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 34.