BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

247 related articles for article (PubMed ID: 18849035)

  • 1. Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures.
    Marmesat S; Velasco J; Dobarganes MC
    J Chromatogr A; 2008 Nov; 1211(1-2):129-34. PubMed ID: 18849035
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Quantitative gas chromatography-mass spectrometry isomer-specific measurement of hydroxy fatty acids in biological samples and food as a marker of lipid peroxidation.
    Wilson R; Smith R; Wilson P; Shepherd MJ; Riemersma RA
    Anal Biochem; 1997 May; 248(1):76-85. PubMed ID: 9177726
    [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. 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]  

  • 6. Assessment of epoxidized soy bean oil (ESBO) migrating into foods: comparison with ESBO-like epoxy fatty acids in our normal diet.
    Fankhauser-Noti A; Fiselier K; Biedermann-Brem S; Grob K
    Food Chem Toxicol; 2006 Aug; 44(8):1279-86. PubMed ID: 16600458
    [TBL] [Abstract][Full Text] [Related]  

  • 7. An improved method for sn-2 position analysis of triacylglycerols in edible oils and fats based on immobilised lipase D (Rhizopus delemar).
    Janssen HG; Hrncirík K; Szórádi A; Leijten M
    J Chromatogr A; 2006 Apr; 1112(1-2):141-7. PubMed ID: 16368101
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Determination of cis, cis-methylene interrupted polyunsaturated fatty acids in fats and oils by capillary gas chromatography.
    Athnasios AK; Healy EJ; Gross AF; Templeman GJ
    J Assoc Off Anal Chem; 1986; 69(1):65-7. PubMed ID: 3949705
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 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. Quantitative analysis of triacylglycerol regioisomers in fats and oils using reversed-phase high-performance liquid chromatography and atmospheric pressure chemical ionization mass spectrometry.
    Fauconnot L; Hau J; Aeschlimann JM; Fay LB; Dionisi F
    Rapid Commun Mass Spectrom; 2004; 18(2):218-24. PubMed ID: 14745773
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Method development for the analysis of trans-fatty acids in hydrogenated oils by capillary electrophoresis.
    de Oliveira MA; Solis VE; Gioielli LA; Polakiewicz B; Tavares MF
    Electrophoresis; 2003 May; 24(10):1641-7. PubMed ID: 12761795
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Estimation of the trans fatty acid content of edible oils and fats: an overview of analytical techniques.
    Ulberth F; Henninger M
    Eur J Med Res; 1995 Nov; 1(2):94-9. PubMed ID: 9420187
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography.
    Márquez-Ruiz G; Holgado F; García-Martínez MC; Dobarganes MC
    J Chromatogr A; 2007 Sep; 1165(1-2):122-7. PubMed ID: 17706232
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification and quantitative analysis of beta-sitosterol oxides in vegetable oils by capillary gas chromatography-mass spectrometry.
    Zhang X; Julien-David D; Miesch M; Geoffroy P; Raul F; Roussi S; Aoudé-Werner D; Marchioni E
    Steroids; 2005 Dec; 70(13):896-906. PubMed ID: 16038955
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Characteristics of the process of oxidation of fats of diverse character during storage].
    Rzhavskaia FM; Klimova TG; Dubrovskaia TA
    Vopr Pitan; 1977; (3):79-84. PubMed ID: 883239
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Degradation of linoleic acid during potato frying.
    Kilgore L; Bailey M
    J Am Diet Assoc; 1970 Feb; 56(2):130-2. PubMed ID: 5467003
    [No Abstract]   [Full Text] [Related]  

  • 18. 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]  

  • 19. Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.
    Randel G; Balzer M; Grupe S; Drusch S; Kaina B; Platt KL; Schwarz K
    Food Chem Toxicol; 2007 Nov; 45(11):2245-53. PubMed ID: 17619072
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Heterogeneous aspects of lipid oxidation in dried microencapsulated oils.
    Velasco J; Marmesat S; Dobarganes C; Márquez-Ruiz G
    J Agric Food Chem; 2006 Mar; 54(5):1722-9. PubMed ID: 16506825
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.