280 related articles for article (PubMed ID: 28924080)
1. Active Cooling of Oil after Deep-frying.
Totani N; Yasaki N; Doi R; Hasegawa E
J Oleo Sci; 2017 Oct; 66(10):1095-1100. PubMed ID: 28924080
[TBL] [Abstract][Full Text] [Related]
2. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
Totani N; Yawata M; Yasaki N
J Oleo Sci; 2018; 67(11):1389-1395. PubMed ID: 30404959
[TBL] [Abstract][Full Text] [Related]
3. Oxygen content and oxidation in frying oil.
Totani N; Yawata M; Mori T; Hammond EG
J Oleo Sci; 2013; 62(12):989-95. PubMed ID: 24292350
[TBL] [Abstract][Full Text] [Related]
4. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
Zhang H; Zhang H; Cheng L; Wang L; Qian H
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1083-8. PubMed ID: 25953074
[TBL] [Abstract][Full Text] [Related]
5. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
Li X; Li J; Wang Y; Cao P; Liu Y
Food Chem; 2017 Dec; 237():98-105. PubMed ID: 28764095
[TBL] [Abstract][Full Text] [Related]
6. Carbonyl compounds vaporize from oil with steam during deep-frying.
Totani N; Ono M; Burenjargal M; Ojiri Y
J Oleo Sci; 2007; 56(9):449-56. PubMed ID: 17898512
[TBL] [Abstract][Full Text] [Related]
7. Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing.
Totani N; Inoue R; Yawata M
J Oleo Sci; 2016 Jun; 65(6):517-23. PubMed ID: 27181248
[TBL] [Abstract][Full Text] [Related]
8. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
Cardoso-Ugarte GA; Morlán-Palmas CC; Sosa-Morales ME
J Food Sci; 2013 Jul; 78(7):C978-84. PubMed ID: 23772857
[TBL] [Abstract][Full Text] [Related]
9. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
Aniołowska MA; Kita AM
J Sci Food Agric; 2016 Apr; 96(6):2257-64. PubMed ID: 26198288
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. The effect of frying on glycidyl esters content in palm oil.
Aniołowska M; Kita A
Food Chem; 2016 Jul; 203():95-103. PubMed ID: 26948594
[TBL] [Abstract][Full Text] [Related]
12. Oxidation of frying oils during intermittent usage.
Totani N; Tateishi S; Mori T; Hammond EG
J Oleo Sci; 2012; 61(11):601-7. PubMed ID: 23138249
[TBL] [Abstract][Full Text] [Related]
13. Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance.
Wang C; Su G; Wang X; Nie S
J Agric Food Chem; 2019 Feb; 67(8):2361-2368. PubMed ID: 30742426
[TBL] [Abstract][Full Text] [Related]
14. Palm oil and palm olein frying applications.
Ismail R
Asia Pac J Clin Nutr; 2005; 14(4):414-9. PubMed ID: 16326649
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the frying performance of olive oil and palm superolein.
Romano R; Giordano A; Vitiello S; Grottaglie LL; Musso SS
J Food Sci; 2012 May; 77(5):C519-31. PubMed ID: 22490166
[TBL] [Abstract][Full Text] [Related]
16. Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production.
Giuffrè AM; Capocasale M; Zappia C; Poiana M
J Oleo Sci; 2017; 66(11):1193-1205. PubMed ID: 29093378
[TBL] [Abstract][Full Text] [Related]
17. Acrylamide content of commercial frying oil.
Totani N; Yawata M; Takada M; Moriya M
J Oleo Sci; 2007; 56(2):103-6. PubMed ID: 17898470
[TBL] [Abstract][Full Text] [Related]
18. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
Flores-Álvarez Mdel C; Molina-Hernández EF; Hernández-Raya JC; Sosa-Morales ME
J Food Sci; 2012 Nov; 77(11):C1136-43. PubMed ID: 23107039
[TBL] [Abstract][Full Text] [Related]
19. Olive oil stability under deep-frying conditions.
Casal S; Malheiro R; Sendas A; Oliveira BP; Pereira JA
Food Chem Toxicol; 2010 Oct; 48(10):2972-9. PubMed ID: 20678538
[TBL] [Abstract][Full Text] [Related]
20. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
Mariotti-Celis MS; Zúñiga RN; Cortés P; Pedreschi F
J Food Sci; 2017 Jan; 82(1):232-239. PubMed ID: 27886377
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]