222 related articles for article (PubMed ID: 24292350)
1. Oxygen content and oxidation in frying oil.
Totani N; Yawata M; Mori T; Hammond EG
J Oleo Sci; 2013; 62(12):989-95. PubMed ID: 24292350
[TBL] [Abstract][Full Text] [Related]
2. Oxidation of frying oils during intermittent usage.
Totani N; Tateishi S; Mori T; Hammond EG
J Oleo Sci; 2012; 61(11):601-7. PubMed ID: 23138249
[TBL] [Abstract][Full Text] [Related]
3. Study on the effect of polydimethylsiloxane from the viewpoint of oxygen content in oil.
Yawata M; Iwahashi M; Hori R; Shiramasa H; Totani N
J Oleo Sci; 2014; 63(10):987-94. PubMed ID: 25274472
[TBL] [Abstract][Full Text] [Related]
4. Active Cooling of Oil after Deep-frying.
Totani N; Yasaki N; Doi R; Hasegawa E
J Oleo Sci; 2017 Oct; 66(10):1095-1100. PubMed ID: 28924080
[TBL] [Abstract][Full Text] [Related]
5. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
Totani N; Yawata M; Yasaki N
J Oleo Sci; 2018; 67(11):1389-1395. PubMed ID: 30404959
[TBL] [Abstract][Full Text] [Related]
6. Quality evaluation of noble mixed oil blended with palm and canola oil.
Choi H; Lee E; Lee KG
J Oleo Sci; 2014; 63(7):653-60. PubMed ID: 24976612
[TBL] [Abstract][Full Text] [Related]
7. The Antioxidation Mechanism of Polydimethylsiloxane in Oil.
Yawata M; Satoh T; Iwahashi M; Hori R; Takeuchi S; Shiramasa H; Totani N
J Oleo Sci; 2015; 64(8):853-9. PubMed ID: 26179005
[TBL] [Abstract][Full Text] [Related]
8. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
Santos CSP; Molina-Garcia L; Cunha SC; Casal S
Food Chem; 2018 Mar; 243():192-201. PubMed ID: 29146328
[TBL] [Abstract][Full Text] [Related]
9. Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.
Ma JK; Zhang H; Tsuchiya T; Akiyama Y; Chen JY
Food Sci Technol Int; 2015 Apr; 21(3):163-74. PubMed ID: 24474189
[TBL] [Abstract][Full Text] [Related]
10. Mutagenicity of fumes from fried chicken legs.
Chen YC; Chiu CP; Chen BH
J Food Prot; 2003 Jul; 66(7):1269-76. PubMed ID: 12870763
[TBL] [Abstract][Full Text] [Related]
11. The effect of frying on glycidyl esters content in palm oil.
Aniołowska M; Kita A
Food Chem; 2016 Jul; 203():95-103. PubMed ID: 26948594
[TBL] [Abstract][Full Text] [Related]
12. Effect of deep-fat frying on fat oxidation in soybean oil.
Goburdhun D; Jhurree B
Int J Food Sci Nutr; 1995 Nov; 46(4):363-71. PubMed ID: 8574863
[TBL] [Abstract][Full Text] [Related]
13. Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.
Koh E; Surh J
Food Chem; 2015 May; 174():467-72. PubMed ID: 25529707
[TBL] [Abstract][Full Text] [Related]
14. Antioxidative effects of alpha-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil.
Onal B; Ergin G
Nahrung; 2002 Dec; 46(6):420-6. PubMed ID: 12577592
[TBL] [Abstract][Full Text] [Related]
15. Effect of microwave heating on the quality characteristics of canola oil in presence of palm olein.
Ali MA; Nouruddeen ZB; Muhamad II; Latip RA; Othman NH
Acta Sci Pol Technol Aliment; 2013; 12(3):241-52. PubMed ID: 24584953
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating.
Ali MA; Islam MA; Othman NH; Noor AM; Ibrahim M
Acta Sci Pol Technol Aliment; 2019; 18(4):427-438. PubMed ID: 31930793
[TBL] [Abstract][Full Text] [Related]
18. Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.
Moumtaz S; Percival BC; Parmar D; Grootveld KL; Jansson P; Grootveld M
Sci Rep; 2019 Mar; 9(1):4125. PubMed ID: 30858398
[TBL] [Abstract][Full Text] [Related]
19. Chemical properties and cytotoxicity of thermally oxidized oil.
Totani N; Burenjargal M; Yawata M; Ojiri Y
J Oleo Sci; 2008; 57(3):153-60. PubMed ID: 18270464
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]