154 related articles for article (PubMed ID: 27979217)
1. Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis.
Upadhyay R; Sehwag S; Mishra HN
Food Chem; 2017 Apr; 221():379-385. PubMed ID: 27979217
[TBL] [Abstract][Full Text] [Related]
2. Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate.
Upadhyay R; Sehwag S; Niwas Mishra H
Food Chem; 2017 Mar; 218():496-504. PubMed ID: 27719941
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying.
Babiker EE; Al-Juhaimi FY; Tanrıverdi ES; Özcan MM; Ahmed IAM; Ghafoor K; Almusallam IA
J Oleo Sci; 2020 Sep; 69(9):985-992. PubMed ID: 32788517
[TBL] [Abstract][Full Text] [Related]
5. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying.
Multari S; Marsol-Vall A; Heponiemi P; Suomela JP; Yang B
Food Res Int; 2019 Aug; 122():318-329. PubMed ID: 31229085
[TBL] [Abstract][Full Text] [Related]
6. Small scale frying of potatoes in sunflower oil: thermooxidative alteration of the fat content in the fried product.
Garrido-Polonio MC; Sánchez-Muniz FJ; Arroyo R; Cuesta
Z Ernahrungswiss; 1994 Dec; 33(4):267-76. PubMed ID: 7732705
[TBL] [Abstract][Full Text] [Related]
7. Performance Comparison of Fuzzy ARTMAP and LDA in Qualitative Classification of Iranian Rosa damascena Essential Oils by an Electronic Nose.
Gorji-Chakespari A; Nikbakht AM; Sefidkon F; Ghasemi-Varnamkhasti M; Brezmes J; Llobet E
Sensors (Basel); 2016 May; 16(5):. PubMed ID: 27153069
[TBL] [Abstract][Full Text] [Related]
8. Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
Xu L; Ji X; Wu G; Karrar E; Yao L; Wang X
J Oleo Sci; 2021 Jul; 70(7):885-899. PubMed ID: 34121029
[TBL] [Abstract][Full Text] [Related]
9. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.
An KJ; Liu YL; Liu HL
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Sep; 34(9):1596-1605. PubMed ID: 28590158
[TBL] [Abstract][Full Text] [Related]
10. Fuzzy controller based E-nose classification of Sitophilus oryzae infestation in stored rice grain.
Srivastava S; Mishra G; Mishra HN
Food Chem; 2019 Jun; 283():604-610. PubMed ID: 30722918
[TBL] [Abstract][Full Text] [Related]
11. Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend.
Boukandoul S; Santos CS; Casal S; Zaidi F
J Sci Food Agric; 2019 Sep; 99(12):5483-5490. PubMed ID: 31087351
[TBL] [Abstract][Full Text] [Related]
12. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment.
Romero A; Bastida S; Sánchez-Muniz FJ
Food Chem Toxicol; 2006 Oct; 44(10):1674-81. PubMed ID: 16806629
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of a sunflower oil used for frying by different analytical indexes and column and gas chromatography.
Sánchez-Muniz FJ; Cuesta C; Garrido-Polonio MC
Z Ernahrungswiss; 1994 Mar; 33(1):16-23. PubMed ID: 8197784
[TBL] [Abstract][Full Text] [Related]
14. Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions.
Yang H; Dong Y; Wang D; Wang X
J Oleo Sci; 2022; 71(8):1145-1158. PubMed ID: 35922929
[TBL] [Abstract][Full Text] [Related]
15. Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal.
Gancarz M; Nawrocka A; Rusinek R
J Food Sci; 2019 Aug; 84(8):2077-2085. PubMed ID: 31339559
[TBL] [Abstract][Full Text] [Related]
16. Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus officinalis L.) Using Multivariate Kinetic Approach.
Upadhyay R; Mishra HN
J Food Sci; 2015 Aug; 80(8):E1746-54. PubMed ID: 26148221
[TBL] [Abstract][Full Text] [Related]
17. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.
Quiles JL; Huertas JR; Battino M; Ramírez-Tortosa MC; Cassinello M; Mataix J; Lopez-Frias M; Mañas M
Br J Nutr; 2002 Jul; 88(1):57-65. PubMed ID: 12117428
[TBL] [Abstract][Full Text] [Related]
18. Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions.
Li X; Wu G; Wu Y; Karrar E; Huang J; Jin Q; Zhang H; Wang X
Food Chem; 2020 May; 312():126041. PubMed ID: 31901829
[TBL] [Abstract][Full Text] [Related]
19. Provenance of the oil in par-fried French fries after finish frying.
Al-Khusaibi M; Gordon MH; Lovegrove JA; Niranjan K
J Food Sci; 2012 Jan; 77(1):E32-6. PubMed ID: 22260106
[TBL] [Abstract][Full Text] [Related]
20. Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying.
Marmesat S; Morales A; Velasco J; Carmen Dobarganes M
Food Chem; 2012 Dec; 135(4):2333-9. PubMed ID: 22980810
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]