157 related articles for article (PubMed ID: 27322490)
1. Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics.
Zamora R; Aguilar I; Granvogl M; Hidalgo FJ
J Agric Food Chem; 2016 Jul; 64(27):5583-9. PubMed ID: 27322490
[TBL] [Abstract][Full Text] [Related]
2. Characterization of Carbonyl-Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal.
Hidalgo FJ; Zamora R
J Agric Food Chem; 2019 Feb; 67(7):2043-2051. PubMed ID: 30702290
[TBL] [Abstract][Full Text] [Related]
3. Carbonyl-Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products.
Zamora R; Hidalgo FJ
J Agric Food Chem; 2018 Feb; 66(6):1320-1324. PubMed ID: 29359932
[TBL] [Abstract][Full Text] [Related]
4. Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method.
Liu ZY; Zhou DY; Li A; Zhao MT; Hu YY; Li DY; Xie HK; Zhao Q; Hu XP; Zhang JH; Shahidi F
Food Chem; 2020 Mar; 308():125650. PubMed ID: 31655477
[TBL] [Abstract][Full Text] [Related]
5. Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils.
Thürer A; Granvogl M
J Agric Food Chem; 2016 Nov; 64(47):9107-9115. PubMed ID: 27806575
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic Compounds.
Hidalgo FJ; Aguilar I; Zamora R
J Agric Food Chem; 2017 Jun; 65(23):4736-4743. PubMed ID: 28535050
[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. 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]
10. 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]
11. Natural polyphenols as direct trapping agents of lipid peroxidation-derived acrolein and 4-hydroxy-trans-2-nonenal.
Zhu Q; Zheng ZP; Cheng KW; Wu JJ; Zhang S; Tang YS; Sze KH; Chen J; Chen F; Wang M
Chem Res Toxicol; 2009 Oct; 22(10):1721-7. PubMed ID: 19743801
[TBL] [Abstract][Full Text] [Related]
12. Epoxyalkenal-trapping ability of phenolic compounds.
Zamora R; Aguilar I; Hidalgo FJ
Food Chem; 2017 Dec; 237():444-452. PubMed ID: 28764018
[TBL] [Abstract][Full Text] [Related]
13. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
Zhang N; Sun B; Mao X; Chen H; Zhang Y
Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
[TBL] [Abstract][Full Text] [Related]
14. 2,4-Alkadienal trapping by phenolics.
Hidalgo FJ; Zamora R
Food Chem; 2018 Oct; 263():89-95. PubMed ID: 29784333
[TBL] [Abstract][Full Text] [Related]
15. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.
Peng CY; Lan CH; Lin PC; Kuo YC
J Hazard Mater; 2017 Feb; 324(Pt B):160-167. PubMed ID: 27780622
[TBL] [Abstract][Full Text] [Related]
16. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
Li X; Wu G; Yang F; Meng L; Huang J; Zhang H; Jin Q; Wang X
Food Chem; 2019 Jan; 272():12-17. PubMed ID: 30309521
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Malondialdehyde trapping by food phenolics.
Zamora R; Alcon E; Hidalgo FJ
Food Chem; 2023 Aug; 417():135915. PubMed ID: 36933433
[TBL] [Abstract][Full Text] [Related]
19. Preparation of a Regioselective Quercetin-3-palmitate and Its Using for Boosting Cooking Oil Stability.
Soliman HM
J Oleo Sci; 2023 Feb; 72(2):139-151. PubMed ID: 36631100
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]