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 *

84 related articles for article (PubMed ID: 26003367)

  • 1. The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.
    Morales FJ; Arribas-Lorenzo G
    Food Chem; 2008 Jul; 109(2):421-5. PubMed ID: 26003367
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying.
    Han Z; Gao J; Zhang S; Zhang Y; Wang S
    Foods; 2021 Mar; 10(3):. PubMed ID: 33809276
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
    Kukurová K; Morales FJ; Bednáriková A; Ciesarová Z
    Mol Nutr Food Res; 2009 Dec; 53(12):1532-9. PubMed ID: 19824015
    [TBL] [Abstract][Full Text] [Related]  

  • 4. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.
    Mesías M; Holgado F; Márquez-Ruiz G; Morales FJ
    Food Funct; 2016 Mar; 7(3):1645-54. PubMed ID: 26938951
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with l-asparaginase.
    Mohd Hashim MN; Abd-Talib N; Yaji ELA; Kelly YTL; Razali N; Pa'ee KF
    Food Sci Biotechnol; 2021 Jan; 30(1):149-158. PubMed ID: 33552626
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Formation of process contaminants in commercial and homemade deep-fried breadcrumbs.
    Mesías M; Holgado F; Morales FJ
    Food Res Int; 2023 Feb; 164():112357. PubMed ID: 36737945
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
    Dueik V; Bouchon P
    J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Oxidation of corn oil during frying of soy-flour-added flour dough.
    Yoon Y; Choe E
    J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
    Napolitano A; Morales F; Sacchi R; Fogliano V
    J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility.
    Dong L; Qiu CY; Wang RC; Zhang Y; Wang J; Liu JM; Yu HN; Wang S
    Front Nutr; 2022; 9():889901. PubMed ID: 35571903
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.
    Miao Y; Zhang H; Zhang L; Wu S; Sun Y; Shan Y; Yuan Y
    J Food Sci Technol; 2014 Dec; 51(12):4005-11. PubMed ID: 25477673
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of cooking and handling conditions on furanic compounds in breaded fish products.
    Pérez-Palacios T; Petisca C; Henriques R; Ferreira IM
    Food Chem Toxicol; 2013 May; 55():222-8. PubMed ID: 23340093
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK; Balagiannis DP; Higley J; Smith G; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2012 Sep; 60(36):9321-31. PubMed ID: 22924541
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of asparaginase on acrylamide formation in French fries.
    Pedreschi F; Kaack K; Granby K
    Food Chem; 2008 Jul; 109(2):386-92. PubMed ID: 26003362
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK; Savran D; Gökmen V
    J Food Sci; 2010; 75(1):E25-9. PubMed ID: 20492162
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Study of the formation of food hazard factors in fried fish nuggets.
    Wu R; Jiang Y; Qin R; Shi H; Jia C; Rong J; Liu R
    Food Chem; 2022 Mar; 373(Pt B):131562. PubMed ID: 34838400
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Acrylamide in Asian foods in Hong Kong.
    Leung KS; Lin A; Tsang CK; Yeung ST
    Food Addit Contam; 2003 Dec; 20(12):1105-13. PubMed ID: 14726273
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of the Integrated Addition of a Red Tara Pods (
    Pedreschi F; Matus J; Bunger A; Pedreschi R; Huamán-Castilla NL; Mariotti-Celis MS
    Molecules; 2022 Feb; 27(3):. PubMed ID: 35164284
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM; Limacher A; Conde-Petit B; Amado R; Escher F
    J Agric Food Chem; 2006 Aug; 54(16):5910-6. PubMed ID: 16881694
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical alterations taken place during deep-fat frying based on certain reaction products: a review.
    Zhang Q; Saleh AS; Chen J; Shen Q
    Chem Phys Lipids; 2012 Sep; 165(6):662-81. PubMed ID: 22800882
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.