184 related articles for article (PubMed ID: 24360481)
1. 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]
2. 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]
3. 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]
4. 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]
5. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.
Aladedunye F; Przybylski R
Food Chem; 2013 Dec; 141(3):2373-8. PubMed ID: 23870970
[TBL] [Abstract][Full Text] [Related]
6. Performance of structured lipids incorporating selected phenolic and ascorbic acids.
Gruczynska E; Przybylski R; Aladedunye F
Food Chem; 2015 Apr; 173():778-83. PubMed ID: 25466089
[TBL] [Abstract][Full Text] [Related]
7. Changes produced in oils during vacuum and traditional frying of potato chips.
Crosa MJ; Skerl V; Cadenazzi M; Olazábal L; Silva R; Suburú G; Torres M
Food Chem; 2014 Mar; 146():603-7. PubMed ID: 24176387
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
Cardoso-Ugarte GA; Morlán-Palmas CC; Sosa-Morales ME
J Food Sci; 2013 Jul; 78(7):C978-84. PubMed ID: 23772857
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: antioxidant activity and performance in rapeseed oil during frying and storage.
Aladedunye F; Matthäus B
Food Chem; 2014 Sep; 159():273-81. PubMed ID: 24767055
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil.
Talpur MY; Hassan SS; Sherazi ST; Mahesar SA; Kara H; Kandhro AA; Sirajuddin
Spectrochim Acta A Mol Biomol Spectrosc; 2015; 149():656-61. PubMed ID: 25985130
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
Aniołowska MA; Kita AM
J Sci Food Agric; 2016 Apr; 96(6):2257-64. PubMed ID: 26198288
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
