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 *

185 related articles for article (PubMed ID: 24167953)

  • 41. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I; Al-Saghir S; Kanzler S; Frisch G; Majchrzak D; Wagner KH
    Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Possible adverse effects of frying with vegetable oils.
    Dobarganes C; Márquez-Ruiz G
    Br J Nutr; 2015 Apr; 113 Suppl 2():S49-57. PubMed ID: 26148922
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Performance of antioxidative compounds under frying conditions: A review.
    Aladedunye F; Przybylski R; Matthaus B
    Crit Rev Food Sci Nutr; 2017 May; 57(8):1539-1561. PubMed ID: 25607749
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy.
    Su Y; Zhang M; Fang Z; Zhang W
    Food Res Int; 2017 Nov; 101():188-197. PubMed ID: 28941683
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application.
    Ahmad Tarmizi AH; Niranjan K; Gordon M
    Food Chem; 2013 Jan; 136(2):902-8. PubMed ID: 23122143
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
    Olivero-David R; Mena C; Pérez-Jimenez MA; Sastre B; Bastida S; Márquez-Ruiz G; Sánchez-Muniz FJ
    J Agric Food Chem; 2014 Dec; 62(48):11637-46. PubMed ID: 25390818
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.
    Martínez-Yusta A; Guillén MD
    Food Chem; 2014 May; 150():429-37. PubMed ID: 24360472
    [TBL] [Abstract][Full Text] [Related]  

  • 48. [Changes in the nutritive value of food products after thermal culinary handling].
    Skurikhin IM
    Vopr Pitan; 1985; (2):66-9. PubMed ID: 4002684
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Deep-frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells.
    Li X; Nian BB; Tan CP; Liu YF; Xu YJ
    J Sci Food Agric; 2022 Jun; 102(8):3160-3168. PubMed ID: 34786719
    [TBL] [Abstract][Full Text] [Related]  

  • 50. 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]  

  • 51. 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]  

  • 52. A novel GAN-based regression model for predicting frying oil deterioration.
    Ye K; Wang Z; Chen P; Piao Y; Zhang K; Wang S; Jiang X; Cui X
    Sci Rep; 2022 Jun; 12(1):10424. PubMed ID: 35729239
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
    Pellegrini N; Miglio C; Del Rio D; Salvatore S; Serafini M; Brighenti F
    Int J Food Sci Nutr; 2009; 60 Suppl 2():12-22. PubMed ID: 19255918
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of potato orientation on evaporation front propagation and crust thickness evolution during deep-fat frying.
    Lioumbas JS; Karapantsios TD
    J Food Sci; 2012 Oct; 77(10):E297-305. PubMed ID: 23061888
    [TBL] [Abstract][Full Text] [Related]  

  • 56. 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]  

  • 57. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.
    Rojas-Gonzalez JA; Avallone S; Brat P; Trystram G; Bohuon P
    Int J Food Sci Nutr; 2006; 57(1-2):123-36. PubMed ID: 16849120
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.
    Gómez-Alonso S; Fregapane G; Salvador MD; Gordon MH
    J Agric Food Chem; 2003 Jan; 51(3):667-72. PubMed ID: 12537439
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures.
    Hwang HS; Ball JC; Doll KM; Anderson JE; Vermillion K
    Food Chem; 2020 Jul; 317():126379. PubMed ID: 32087515
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Chemical reactions involved in the deep-fat frying of foods.
    Chang SS; Peterson RJ; Ho CT
    J Am Oil Chem Soc; 1978 Oct; 55(10):718-27. PubMed ID: 730972
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.