BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

289 related articles for article (PubMed ID: 12358445)

  • 1. Oil stability prediction by high-resolution (13)C nuclear magnetic resonance spectroscopy.
    Hidalgo FJ; Gómez G; Navarro JL; Zamora R
    J Agric Food Chem; 2002 Oct; 50(21):5825-31. PubMed ID: 12358445
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Composition of human VLDL triacylglycerols after ingestion of olive oil and high oleic sunflower oil.
    Ruiz-Gutiérrez V; Morgado N; Prada JL; Pérez-Jiménez F; Muriana FJ
    J Nutr; 1998 Mar; 128(3):570-6. PubMed ID: 9482765
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Classification of edible oils by employing 31P and 1H NMR spectroscopy in combination with multivariate statistical analysis. A proposal for the detection of seed oil adulteration in virgin olive oils.
    Vigli G; Philippidis A; Spyros A; Dais P
    J Agric Food Chem; 2003 Sep; 51(19):5715-22. PubMed ID: 12952424
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Some rape/canola seed oils: fatty acid composition and tocopherols.
    Matthaus B; Özcan MM; Al Juhaimi F
    Z Naturforsch C J Biosci; 2016 Mar; 71(3-4):73-7. PubMed ID: 27023318
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Synchronous fluorescence spectroscopy: tool for monitoring thermally stressed edible oils.
    Poulli KI; Chantzos NV; Mousdis GA; Georgiou CA
    J Agric Food Chem; 2009 Sep; 57(18):8194-201. PubMed ID: 19722493
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
    Warner K
    J Agric Food Chem; 2005 Dec; 53(26):9906-10. PubMed ID: 16366673
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market.
    Cicero N; Albergamo A; Salvo A; Bua GD; Bartolomeo G; Mangano V; Rotondo A; Di Stefano V; Di Bella G; Dugo G
    Food Res Int; 2018 Jul; 109():517-525. PubMed ID: 29803478
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rapid authentication of olive oil adulteration by Raman spectrometry.
    Zou MQ; Zhang XF; Qi XH; Ma HL; Dong Y; Liu CW; Guo X; Wang H
    J Agric Food Chem; 2009 Jul; 57(14):6001-6. PubMed ID: 19537730
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).
    Sabir A; Unver A; Kara Z
    J Sci Food Agric; 2012 Jul; 92(9):1982-7. PubMed ID: 22271548
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Detection and identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics.
    Yang Y; Ferro MD; Cavaco I; Liang Y
    J Agric Food Chem; 2013 Apr; 61(15):3693-702. PubMed ID: 23528132
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics.
    Gonçalves RP; Março PH; Valderrama P
    Food Chem; 2014 Nov; 163():83-6. PubMed ID: 24912699
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of processing systems on the quality and stability of Chemlali olive oils.
    Ammar S; Zribi A; Ben Mansour A; Ayadi M; Abdelhedi R; Bouaziz M
    J Oleo Sci; 2014; 63(4):311-23. PubMed ID: 24599103
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Three-Iindex-Value Method for Rapid Screening Unqualified Vegetable Oil].
    He WX; Hong GS; Fang R; Cai XC; Huang S
    Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Apr; 35(4):1001-9. PubMed ID: 26197591
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Stepwise strategy based on
    Alonso-Salces RM; Berrueta LÁ; Quintanilla-Casas B; Vichi S; Tres A; Collado MI; Asensio-Regalado C; Viacava GE; Poliero AA; Valli E; Bendini A; Gallina Toschi T; Martínez-Rivas JM; Moreda W; Gallo B
    Food Chem; 2022 Jan; 366():130588. PubMed ID: 34314930
    [No Abstract]   [Full Text] [Related]  

  • 16. Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis.
    Fragaki G; Spyros A; Siragakis G; Salivaras E; Dais P
    J Agric Food Chem; 2005 Apr; 53(8):2810-6. PubMed ID: 15826023
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
    Benito M; Oria R; Sánchez-Gimeno AC
    Food Sci Technol Int; 2010 Dec; 16(6):523-30. PubMed ID: 21339168
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of various compounds on virgin olive oil stability measured by Rancimat.
    Aparicio R; Roda L; Albi MA; Gutiérrez F
    J Agric Food Chem; 1999 Oct; 47(10):4150-5. PubMed ID: 10552782
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantification of the ratio of positional isomer dilinoleoyl-oleoyl glycerols in vegetable oils.
    Jakab A; Jablonkai I; Forgács E
    Rapid Commun Mass Spectrom; 2003; 17(20):2295-302. PubMed ID: 14558129
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Genetic possibilities for altering sunflower oil quality to obtain novel oils.
    Skorić D; Jocić S; Sakac Z; Lecić N
    Can J Physiol Pharmacol; 2008 Apr; 86(4):215-21. PubMed ID: 18418432
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.