BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

177 related articles for article (PubMed ID: 27128101)

  • 41. Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes.
    Gibson M; Percival BC; Edgar M; Grootveld M
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981180
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles.
    Chiang KM; Xiu L; Peng CY; Lung SC; Chen YC; Pan WH
    NPJ Sci Food; 2022 Jun; 6(1):28. PubMed ID: 35660737
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying.
    Xu L; Wu G; Zhang Y; Wang Q; Zhao C; Zhang H; Jin Q; Wang X
    Food Res Int; 2020 Nov; 137():109696. PubMed ID: 33233270
    [TBL] [Abstract][Full Text] [Related]  

  • 44. [Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods].
    Mojska H; Gielecińska I; Małecka K
    Rocz Panstw Zakl Hig; 2010; 61(3):237-42. PubMed ID: 21365857
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Comparative study of conventional frying and air frying on the quality of potatoes (
    Coria-Hernández J; Arjona-Román JL; Meléndez-Pérez R
    Food Sci Nutr; 2023 Oct; 11(10):6676-6685. PubMed ID: 37823140
    [TBL] [Abstract][Full Text] [Related]  

  • 47. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R; Gordon M; Linares MB; Garrido MD; Ahromrit A; Niranjan K
    J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils.
    Hack DM; Bordi PL; Hessert SW
    Int J Food Sci Nutr; 2009 Dec; 60(8):647-61. PubMed ID: 19919512
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time.
    Park JM; Koh JH; Kim JM
    Food Sci Anim Resour; 2020 Sep; 40(5):785-794. PubMed ID: 32968730
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process.
    Majchrzak T; Wasik A
    Molecules; 2021 Feb; 26(4):. PubMed ID: 33672898
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Monitoring aldehyde production during frying by reversed-phase liquid chromatography.
    Lane RH; Smathers JL
    J Assoc Off Anal Chem; 1991; 74(6):957-60. PubMed ID: 1757421
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Influence of heating time and metal ions on the amount of free fatty acids and formation rates of selected carbonyl compounds during the thermal oxidation of canola oil.
    Bastos LC; Pereira PA
    J Agric Food Chem; 2010 Dec; 58(24):12777-83. PubMed ID: 21105653
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Online profiling of triacylglycerols in plant oils by two-dimensional liquid chromatography using a single column coupled with atmospheric pressure chemical ionization mass spectrometry.
    Wei F; Ji SX; Hu N; Lv X; Dong XY; Feng YQ; Chen H
    J Chromatogr A; 2013 Oct; 1312():69-79. PubMed ID: 24034135
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.
    Xu L; Mei X; Chang J; Wu G; Jin Q; Wang X
    J Oleo Sci; 2021 Oct; 70(10):1373-1380. PubMed ID: 34497175
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils.
    Jo S; Lee J
    Food Chem; 2021 Feb; 338():127778. PubMed ID: 32818864
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Development of three stable isotope dilution assays for the quantitation of (E)-2-butenal (crotonaldehyde) in heat-processed edible fats and oils as well as in food.
    Granvogl M
    J Agric Food Chem; 2014 Feb; 62(6):1272-82. PubMed ID: 24428123
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips.
    Liu Y; Tian J; Zhang T; Fan L
    Food Chem; 2021 May; 345():128832. PubMed ID: 33338837
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
    Fullana A; Carbonell-Barrachina AA; Sidhu S
    J Agric Food Chem; 2004 Aug; 52(16):5207-14. PubMed ID: 15291498
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.
    Shen M; Liu X; Xu X; Wu Y; Zhang J; Liang L; Wen C; He X; Xu X; Liu G
    J Agric Food Chem; 2022 May; 70(19):5879-5886. PubMed ID: 35507768
    [TBL] [Abstract][Full Text] [Related]  

  • 60. The dynamics of oxidative changes in selected fats during the frying of French fries.
    Kondratowicz-Pietruszka E; Ostasz L; Tataruch K
    Acta Sci Pol Technol Aliment; 2019; 18(3):293-303. PubMed ID: 31569911
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.