124 related articles for article (PubMed ID: 23199991)
1. Sitosterol as an antioxidant in frying oils.
Singh A
Food Chem; 2013 Apr; 137(1-4):62-7. PubMed ID: 23199991
[TBL] [Abstract][Full Text] [Related]
2. Phosphatidylcholine and dihydrocaffeic acid amide mixture enhanced the thermo-oxidative stability of canola oil.
Aladedunye F; Przybylski R
Food Chem; 2014 May; 150():494-9. PubMed ID: 24360481
[TBL] [Abstract][Full Text] [Related]
3. Influence of rosemary (Rosmarinus officinalis, L.) on plant sterol oxidation in extra virgin olive oil.
D'Evoli L; Huikko L; Lampi AM; Lucarini M; Lombardi-Boccia G; Nicoli S; Piironen V
Mol Nutr Food Res; 2006 Sep; 50(9):818-23. PubMed ID: 16917809
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils.
Paradiso VM; Caponio F; Bruno G; Pasqualone A; Summo C; Gomes T
J Agric Food Chem; 2014 Nov; 62(44):10776-82. PubMed ID: 25310182
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying.
Totani N; Yazaki N; Yawata M
J Oleo Sci; 2017 Apr; 66(4):329-336. PubMed ID: 28239060
[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. 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]
11. The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people.
Perez-Herrera A; Rangel-Zuñiga OA; Delgado-Lista J; Marin C; Perez-Martinez P; Tasset I; Tunez I; Quintana-Navarro GM; Lopez-Segura F; Luque de Castro MD; Lopez-Miranda J; Camargo A; Perez-Jimenez F
Food Chem; 2013 Jun; 138(4):2250-9. PubMed ID: 23497883
[TBL] [Abstract][Full Text] [Related]
12. Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants.
Orozco MI; Priego-Capote F; Luque de Castro MD
J Agric Food Chem; 2011 Jul; 59(13):7194-202. PubMed ID: 21644588
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.
Song J; Kim MJ; Kim YJ; Lee J
Food Chem; 2017 Apr; 220():306-312. PubMed ID: 27855904
[TBL] [Abstract][Full Text] [Related]
15. Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating.
Pignitter M; Zaunschirm M; Lach J; Unterberger L; Kopic A; Keßler C; Kienesberger J; Pischetsrieder M; Eggersdorfer M; Riegger C; Somoza V
J Sci Food Agric; 2018 Feb; 98(3):1240-1247. PubMed ID: 29095495
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant effects of pH-regulating agents on the thermal deterioration of vegetable oils.
Endo Y; Yamadera Y; Tsukui T
J Oleo Sci; 2014; 63(8):805-10. PubMed ID: 25017865
[TBL] [Abstract][Full Text] [Related]
17. Synthesis, radical scavenging activity, protection during storage, and frying by novel antioxidants.
Catel Y; Aladedunye F; Przybylski R
J Agric Food Chem; 2010 Oct; 58(20):11081-9. PubMed ID: 20923149
[TBL] [Abstract][Full Text] [Related]
18. Olive oil stability under deep-frying conditions.
Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
[TBL] [Abstract][Full Text] [Related]
19. Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures.
Hwang HS; Winkler-Moser JK
J Food Sci; 2023 Feb; 88(2):717-731. PubMed ID: 36576154
[TBL] [Abstract][Full Text] [Related]
20. Vegetable oil stability at elevated temperatures in the presence of ferric stearate and ferrous octanoate.
Coscione AR; Artz WE
J Agric Food Chem; 2005 Mar; 53(6):2088-94. PubMed ID: 15769140
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
