227 related articles for article (PubMed ID: 28867107)
1. Fatty acid profile of edible oils and fats consumed in India.
Dorni C; Sharma P; Saikia G; Longvah T
Food Chem; 2018 Jan; 238():9-15. PubMed ID: 28867107
[TBL] [Abstract][Full Text] [Related]
2. Fatty acid composition including trans-fatty acids in edible oils and fats: probable intake in Indian population.
Dixit S; Das M
J Food Sci; 2012 Oct; 77(10):T188-99. PubMed ID: 22950538
[TBL] [Abstract][Full Text] [Related]
3. Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.
Bhardwaj S; Passi SJ; Misra A; Pant KK; Anwar K; Pandey RM; Kardam V
Food Chem; 2016 Dec; 212():663-70. PubMed ID: 27374582
[TBL] [Abstract][Full Text] [Related]
4. Fatty acids in Chinese edible oils: value of direct analysis as a basis for labeling.
Wallingford JC; Yuhas R; Du S; Zhai F; Popkin BM
Food Nutr Bull; 2004 Dec; 25(4):330-6. PubMed ID: 15646310
[TBL] [Abstract][Full Text] [Related]
5. Variation in oil content and fatty acid composition of the seed oil of Acacia species collected from the northwest zone of India.
Khan R; Srivastava R; Khan MA; Alam P; Abdin MZ; Mahmooduzzafar
J Sci Food Agric; 2012 Aug; 92(11):2310-5. PubMed ID: 22351513
[TBL] [Abstract][Full Text] [Related]
6. [Fatty acids in 80 brands of edible vegetable oil and in 14 brands of mayonnaise (author's transl)].
Heckers H; Henneking K; Schmahl FW; Huth K
Klin Wochenschr; 1976 Jul; 54(14):683-93. PubMed ID: 979069
[TBL] [Abstract][Full Text] [Related]
7. Role of trans fatty acids in health and challenges to their reduction in Indian foods.
Ghafoorunissa G
Asia Pac J Clin Nutr; 2008; 17 Suppl 1():212-5. PubMed ID: 18296340
[TBL] [Abstract][Full Text] [Related]
8. [Quantitative determination of trans-fatty acids in oils and fats by capillary gas chromatography: results of a JOCS collaborative study].
Shirasawa S; Shiota M; Arakawa H; Shigematsu Y; Yokomizo K; Shionoya N; Okamoto T; Miyazaki Y; Takahashi S; Himata K
J Oleo Sci; 2007; 56(8):405-15. PubMed ID: 17898507
[TBL] [Abstract][Full Text] [Related]
9. Obesity, the metabolic syndrome, and type 2 diabetes in developing countries: role of dietary fats and oils.
Misra A; Singhal N; Khurana L
J Am Coll Nutr; 2010 Jun; 29(3 Suppl):289S-301S. PubMed ID: 20823489
[TBL] [Abstract][Full Text] [Related]
10. Biotechnological production of oil: fatty acid composition of microbial oil.
Azeem A; Neelagund YF; Rathod V
Plant Foods Hum Nutr; 1999; 53(4):381-6. PubMed ID: 10540990
[TBL] [Abstract][Full Text] [Related]
11. Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oils.
Brignoli CA; Kinsella JE; Weihrauch JL
J Am Diet Assoc; 1976 Mar; 68(3):224-9. PubMed ID: 946172
[TBL] [Abstract][Full Text] [Related]
12. New and existing oils and fats used in products with reduced trans-fatty acid content.
Tarrago-Trani MT; Phillips KM; Lemar LE; Holden JM
J Am Diet Assoc; 2006 Jun; 106(6):867-80. PubMed ID: 16720128
[TBL] [Abstract][Full Text] [Related]
13. How should we judge edible oils and fats? An umbrella review of the health effects of nutrient and bioactive components found in edible oils and fats.
Teasdale SB; Marshall S; Abbott K; Cassettari T; Duve E; Fayet-Moore F
Crit Rev Food Sci Nutr; 2022; 62(19):5167-5182. PubMed ID: 33706623
[TBL] [Abstract][Full Text] [Related]
14. Effect of fatty acids isolated from edible oils like mustard, linseed or coconut on astrocytes maturation.
Joardar A; Das S
Cell Mol Neurobiol; 2007 Dec; 27(8):973-83. PubMed ID: 17823864
[TBL] [Abstract][Full Text] [Related]
15. [The nutritional evaluation of cooking fats and oils].
Murillo E; Jiménez V; Lamoth L; Hernández J; Alvarez J
Rev Med Panama; 1993 Sep; 18(3):222-8. PubMed ID: 8146350
[TBL] [Abstract][Full Text] [Related]
16. Hypolipidemic effect of oils with balanced amounts of fatty acids obtained by blending and interesterification of coconut oil with rice bran oil or sesame oil.
Reena MB; Lokesh BR
J Agric Food Chem; 2007 Dec; 55(25):10461-9. PubMed ID: 17994696
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of low trans fat edible oils by attenuated total reflection-Fourier transform infrared spectroscopy and gas chromatography: a comparison of analytical approaches.
Tyburczy C; Mossoba MM; Fardin-Kia AR; Rader JI
Anal Bioanal Chem; 2012 Aug; 404(3):809-19. PubMed ID: 22736229
[TBL] [Abstract][Full Text] [Related]
18. Differential fatty acid accretion in heart, liver and adipose tissues of rats fed beef tallow, fish oil, olive oil and safflower oils at three levels of energy intake.
Jones PJ; Toy BR; Cha MC
J Nutr; 1995 May; 125(5):1175-82. PubMed ID: 7738677
[TBL] [Abstract][Full Text] [Related]
19. VITAMIN E CONTENT OF VEGETABLE OILS AND FATS.
Herting DC; Drury EJ
J Nutr; 1963 Dec; 81(4):335-42. PubMed ID: 14100992
[No Abstract] [Full Text] [Related]
20. Various concentrations of erucic acid in mustard oil and mustard.
Wendlinger C; Hammann S; Vetter W
Food Chem; 2014 Jun; 153():393-7. PubMed ID: 24491745
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]