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 *

159 related articles for article (PubMed ID: 12137472)

  • 1. Ultrasonic assessment of oil quality during frying.
    Benedito J; Mulet A; Velasco J; Dobarganes MC
    J Agric Food Chem; 2002 Jul; 50(16):4531-6. PubMed ID: 12137472
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization.
    Yan J; Wright WMD; O'Mahony JA; Roos Y; Cuijpers E; van Ruth SM
    Food Res Int; 2019 Nov; 125():108552. PubMed ID: 31554084
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
    Brenes M; García A; Dobarganes MC; Velasco J; Romero C
    J Agric Food Chem; 2002 Oct; 50(21):5962-7. PubMed ID: 12358466
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oils.
    Velasco J; Marmesat S; Berdeaux O; Márquez-Ruiz G; Dobarganes C
    J Agric Food Chem; 2005 May; 53(10):4006-11. PubMed ID: 15884831
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.
    Velasco J; Marmesat S; Bordeaux O; Márquez-Ruiz G; Dobarganes C
    J Agric Food Chem; 2004 Jul; 52(14):4438-43. PubMed ID: 15237949
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying.
    Marmesat S; Morales A; Velasco J; Carmen Dobarganes M
    Food Chem; 2012 Dec; 135(4):2333-9. PubMed ID: 22980810
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Determination of physicochemical properties of diacylglycerol oil at high pressure by means of ultrasonic methods.
    Kiełczyński P; Szalewski M; Balcerzak A; Wieja K; Malanowski A; Kościesza R; Tarakowski R; Rostocki AJ; Siegoczyński RM
    Ultrasonics; 2014 Dec; 54(8):2134-40. PubMed ID: 25017363
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS).
    Ismail SAA; El-Anany AM; Ali RFM
    J Oleo Sci; 2017; 66(8):897-905. PubMed ID: 28768957
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.
    Ma JK; Zhang H; Tsuchiya T; Akiyama Y; Chen JY
    Food Sci Technol Int; 2015 Apr; 21(3):163-74. PubMed ID: 24474189
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Frying stability of Moringa stenopetala seed oil.
    Lalas S; Gortzi O; Tsaknis J
    Plant Foods Hum Nutr; 2006 Jun; 61(2):99-108. PubMed ID: 16810562
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of the frying performance of olive oil and palm superolein.
    Romano R; Giordano A; Vitiello S; Grottaglie LL; Musso SS
    J Food Sci; 2012 May; 77(5):C519-31. PubMed ID: 22490166
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.
    Quiles JL; Huertas JR; Battino M; Ramírez-Tortosa MC; Cassinello M; Mataix J; Lopez-Frias M; Mañas M
    Br J Nutr; 2002 Jul; 88(1):57-65. PubMed ID: 12117428
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of frying on glycidyl esters content in palm oil.
    Aniołowska M; Kita A
    Food Chem; 2016 Jul; 203():95-103. PubMed ID: 26948594
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
    Fullana A; Carbonell-Barrachina AA; Sidhu S
    J Agric Food Chem; 2004 Aug; 52(16):5207-14. PubMed ID: 15291498
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature.
    Guillén MD; Uriarte PS
    Food Chem; 2013 Jun; 138(2-3):1351-4. PubMed ID: 23411253
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.
    Ben Hammouda I; Triki M; Matthäus B; Bouaziz M
    J Agric Food Chem; 2018 Apr; 66(13):3514-3523. PubMed ID: 29526090
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration.
    Arvanitoyannis IS; Vlachos A
    Crit Rev Food Sci Nutr; 2007; 47(5):441-98. PubMed ID: 17558656
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.