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 *

123 related articles for article (PubMed ID: 18332590)

  • 1. Comparative study on oxidative decomposition behavior of vegetable oils and its correlation with iodine value using thermogravimetric analysis.
    Saad B; Wai WT; Lim BP
    J Oleo Sci; 2008; 57(4):257-61. PubMed ID: 18332590
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area.
    Pardauil JJ; Souza LK; Molfetta FA; Zamian JR; Rocha Filho GN; da Costa CE
    Bioresour Technol; 2011 May; 102(10):5873-7. PubMed ID: 21411317
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
    Imran M; Nadeem M; Manzoor MF; Javed A; Ali Z; Akhtar MN; Ali M; Hussain Y
    Lipids Health Dis; 2016 Sep; 15(1):162. PubMed ID: 27647503
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy.
    Muik B; Lendl B; Molina-Díaz A; Ayora-Cañada MJ
    Chem Phys Lipids; 2005 Apr; 134(2):173-82. PubMed ID: 15784235
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluating and predicting the oxidative stability of vegetable oils with different fatty acid compositions.
    Li H; Fan YW; Li J; Tang L; Hu JN; Deng ZY
    J Food Sci; 2013 Apr; 78(4):H633-41. PubMed ID: 23527564
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS; Alina AR; Seri Chempaka MY; Sharmini T; Basker R; Yap SL
    Int J Food Sci Nutr; 1998 Sep; 49(5):327-32. PubMed ID: 10367001
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Classification of vegetable oils based on their concentration of saturated fatty acids using laser induced breakdown spectroscopy (LIBS).
    Mbesse Kongbonga YG; Ghalila H; Onana MB; Ben Lakhdar Z
    Food Chem; 2014 Mar; 147():327-31. PubMed ID: 24206726
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils.
    Bordón MG; Meriles SP; Ribotta PD; Martinez ML
    J Food Sci; 2019 May; 84(5):1035-1044. PubMed ID: 30990893
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Photochemical behavior of sethoxydim in the presence of vegetable oils.
    Hammami H; Rashed Mohassel MH; Parsa M; Bannayan-Aval M; Zand E; Hassanzadeh-Khayyat M; Nassirli H
    J Agric Food Chem; 2014 Jul; 62(27):6263-8. PubMed ID: 24932839
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Study of the main constituents of some authentic walnut oils.
    Crews C; Hough P; Godward J; Brereton P; Lees M; Guiet S; Winkelmann W
    J Agric Food Chem; 2005 Jun; 53(12):4853-60. PubMed ID: 15941326
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study of the main constituents of some authentic hazelnut oils.
    Crews C; Hough P; Godward J; Brereton P; Lees M; Guiet S; Winkelmann W
    J Agric Food Chem; 2005 Jun; 53(12):4843-52. PubMed ID: 15941325
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Simultaneous quantification of epoxy and hydroxy fatty acids as oxidation products of triacylglycerols in edible oils.
    Xia W; Budge SM
    J Chromatogr A; 2018 Feb; 1537():83-90. PubMed ID: 29370919
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
    Wang Y; Zhu M; Mei J; Luo S; Leng T; Chen Y; Nie S; Xie M
    J Food Sci; 2019 Jul; 84(7):1966-1978. PubMed ID: 31206695
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quantitation of the main constituents of some authentic grape-seed oils of different origin.
    Crews C; Hough P; Godward J; Brereton P; Lees M; Guiet S; Winkelmann W
    J Agric Food Chem; 2006 Aug; 54(17):6261-5. PubMed ID: 16910717
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Oxidative stability measurement of high-stability oils by pressure differential scanning calorimeter (PDSC).
    Kodali DR
    J Agric Food Chem; 2005 Oct; 53(20):7649-53. PubMed ID: 16190611
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids.
    Kim TS; Yeo J; Kim JY; Kim MJ; Lee J
    Food Chem; 2013 Jun; 138(2-3):1792-9. PubMed ID: 23411311
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination of trans unsaturation by infrared spectrophotometry and determination of fatty acid composition of partially hydrogenated vegetable oils and animal fats by gas chromatography/infrared spectrophotometry: collaborative study.
    Ratnayake WM
    J AOAC Int; 1995; 78(3):783-802. PubMed ID: 7756893
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Balance of unsaturated fatty acids is important to a cholesterol-lowering diet: comparison of mid-oleic sunflower oil and olive oil on cardiovascular disease risk factors.
    Binkoski AE; Kris-Etherton PM; Wilson TA; Mountain ML; Nicolosi RJ
    J Am Diet Assoc; 2005 Jul; 105(7):1080-6. PubMed ID: 15983524
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
    Chapman TM; Kim HJ; Min DB
    J Food Sci; 2009 Sep; 74(7):C536-42. PubMed ID: 19895457
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.