BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

62 related articles for article (PubMed ID: 16321599)

  • 1. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.
    Daniel DR; Thompson LD; Shriver BJ; Wu CK; Hoover LC
    J Am Diet Assoc; 2005 Dec; 105(12):1927-32. PubMed ID: 16321599
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil.
    Zhang HL; Wang ZX; Wang KL; Du J; He JB; Zhang WN
    J Sci Food Agric; 2024 Apr; 104(6):3246-3255. PubMed ID: 38081762
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in mean intake of fatty acids and intake of saturated and trans fats from potatoes: NHANES 2005-2006, 2007-2008, and 2009-2010.
    Storey ML; Anderson PA
    Adv Nutr; 2015 May; 6(3):376S-82S. PubMed ID: 25979511
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils.
    Rudzińska M; Gramza-Michałowska A; Radzimirska-Graczyk M; Gruczyńska-Sękowska E
    Biomolecules; 2024 Feb; 14(3):. PubMed ID: 38540690
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative study of conventional frying and air frying on the quality of potatoes (
    Coria-Hernández J; Arjona-Román JL; Meléndez-Pérez R
    Food Sci Nutr; 2023 Oct; 11(10):6676-6685. PubMed ID: 37823140
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying.
    Haddarah A; Naim E; Dankar I; Sepulcre F; Pujolà M; Chkeir M
    Food Chem; 2021 Jul; 350():129060. PubMed ID: 33610846
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.
    Mahmud N; Islam J; Oyom W; Adrah K; Adegoke SC; Tahergorabi R
    Heliyon; 2023 Nov; 9(11):e21500. PubMed ID: 38027829
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Acrylamide formation in air-fried versus deep and oven-fried potatoes.
    Navruz-Varlı S; Mortaş H
    Front Nutr; 2023; 10():1297069. PubMed ID: 38274202
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls.
    Sun M; Wang J; Dong J; Lu Y; Zhang Y; Dong L; Wang S
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002239
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma.
    Sirati ZC; Gharachorloo M; Ghomi Marzdashti H; Azizinezhad R
    Food Sci Technol Int; 2023 Jul; ():10820132231186172. PubMed ID: 37394750
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.
    Ngobese NZ; Workneh TS; Siwela M
    J Food Sci Technol; 2017 Feb; 54(2):507-517. PubMed ID: 28242950
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death.
    Kummerow FA
    Am J Cardiovasc Dis; 2013; 3(1):17-26. PubMed ID: 23459228
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formulation and pilot scale production of low-trans vanaspati with modified polyunsaturated fatty acids content.
    Nejatian M; Nikoopour H; Mohammadi T
    J Food Sci Technol; 2015 Aug; 52(8):5271-7. PubMed ID: 26243952
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, (
    Mekonnen MF; Desta DT; Alemayehu FR; Kelikay GN; Daba AK
    Food Sci Nutr; 2020 Sep; 8(9):4814-4821. PubMed ID: 32994943
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The changes in the volatile aldehydes formed during the deep-fat frying process.
    Zhang Q; Qin W; Lin D; Shen Q; Saleh AS
    J Food Sci Technol; 2015 Dec; 52(12):7683-96. PubMed ID: 26604343
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A trans European Union difference in the decline in trans fatty acids in popular foods: a market basket investigation.
    Stender S; Astrup A; Dyerberg J
    BMJ Open; 2012; 2(5):. PubMed ID: 22986123
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of Plasma Metabolome Response to Diets Enriched in Soybean and Partially-Hydrogenated Soybean Oil in Moderately Hypercholesterolemic Adults-A Pilot Study.
    Huang NK; Lichtenstein AH; Matuszek G; Matthan NR
    Metabolites; 2023 Mar; 13(4):. PubMed ID: 37110133
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of Iron fortified potato fries through Vacuum assisted processing strategies.
    Tiwari P; Thakur M; Joshi A; Raigond P; Arora B
    J Food Sci Technol; 2022 Dec; 59(12):4644-4652. PubMed ID: 36276554
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation.
    Ssali R; Carey E; Imoro S; Low JW; Dery EK; Boakye A; Oduro I; Omodamiro RM; Yusuf HL; Etwire E; Iyilade AO; Adekambi S; Ali A; Haliru M; Etwire PM
    Int J Food Sci Technol; 2021 Mar; 56(3):1399-1409. PubMed ID: 33776241
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The perception of food vendors on the associated effects of used cooking oil in Lagos State, Nigeria.
    Oladunjoye OM; Aluko OO
    Int J Environ Health Res; 2024 Apr; ():1-14. PubMed ID: 38587466
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.