155 related articles for article (PubMed ID: 31093425)
1. Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage.
Prabsangob N; Benjakul S
Food Sci Biotechnol; 2019 Jun; 28(3):679-689. PubMed ID: 31093425
[TBL] [Abstract][Full Text] [Related]
2. Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid.
Hwang HS; Winkler-Moser JK; Liu SX
J Food Sci; 2019 Dec; 84(12):3614-3623. PubMed ID: 31769515
[TBL] [Abstract][Full Text] [Related]
3. Effect of deep-fat frying on fat oxidation in soybean oil.
Goburdhun D; Jhurree B
Int J Food Sci Nutr; 1995 Nov; 46(4):363-71. PubMed ID: 8574863
[TBL] [Abstract][Full Text] [Related]
4. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.
Winkler-Moser JK; Bakota EL; Hwang HS
J Food Sci; 2018 Feb; 83(2):266-274. PubMed ID: 29337368
[TBL] [Abstract][Full Text] [Related]
5. Oxidation of corn oil during frying of soy-flour-added flour dough.
Yoon Y; Choe E
J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672
[TBL] [Abstract][Full Text] [Related]
6. Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with
Jung L; Choe E
Food Sci Biotechnol; 2017; 26(3):623-631. PubMed ID: 30263586
[TBL] [Abstract][Full Text] [Related]
7. Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying.
Przybylski R; Gruczynska E; Aladedunye F
J Am Oil Chem Soc; 2013; 90(9):1271-1280. PubMed ID: 23976786
[TBL] [Abstract][Full Text] [Related]
8. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.
Lee J; Lee S; Lee H; Park K; Choe E
J Agric Food Chem; 2002 Sep; 50(20):5664-9. PubMed ID: 12236695
[TBL] [Abstract][Full Text] [Related]
9. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating.
Ali MA; Islam MA; Othman NH; Noor AM; Ibrahim M
Acta Sci Pol Technol Aliment; 2019; 18(4):427-438. PubMed ID: 31930793
[TBL] [Abstract][Full Text] [Related]
10. High-temperature natural antioxidant improves soy oil for frying.
Warner K; Gehring MM
J Food Sci; 2009 Aug; 74(6):C500-5. PubMed ID: 19723188
[TBL] [Abstract][Full Text] [Related]
11. Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food.
Tammineni N; Unlü G; Rasco B; Powers J; Sablani S; Nindo C
J Food Sci; 2012 Nov; 77(11):E342-7. PubMed ID: 23106294
[TBL] [Abstract][Full Text] [Related]
12. Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature.
Ravi Kiran C; Sasidharan I; Soban Kumar DR; Sundaresan A
J Food Sci Technol; 2015 Aug; 52(8):5370-5. PubMed ID: 26243968
[TBL] [Abstract][Full Text] [Related]
13. Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root
Jung L; Song YO; Choe E
Food Sci Biotechnol; 2016; 25(4):1029-1034. PubMed ID: 30263370
[TBL] [Abstract][Full Text] [Related]
14. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols.
Warner K
J Agric Food Chem; 2005 Dec; 53(26):9906-10. PubMed ID: 16366673
[TBL] [Abstract][Full Text] [Related]
15. Effects of Epigallocatechin Gallate on the Stability of Epicatechin in a Photolytic Process.
Huang ST; Hung YA; Yang MJ; Chen IZ; Yuann JP; Liang JY
Molecules; 2019 Feb; 24(4):. PubMed ID: 30813243
[TBL] [Abstract][Full Text] [Related]
16. Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions.
Cao Y; Ai N; True AD; Xiong YL
Food Chem; 2018 Apr; 245():439-445. PubMed ID: 29287393
[TBL] [Abstract][Full Text] [Related]
17. Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.
Qi J; Wang X; Wang X; Akoh CC; Jin Q
J Oleo Sci; 2019 Jun; 68(6):559-566. PubMed ID: 31092793
[TBL] [Abstract][Full Text] [Related]
18. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
Radočaj O; Dimić E; Tsao R
J Food Sci; 2014 Mar; 79(3):C318-25. PubMed ID: 24527987
[TBL] [Abstract][Full Text] [Related]
19. Enhancing oxidative stability of tocopherol-enriched edible oils using short-term exposure to microwave irradiation.
Choi H; Na H; Kim S; Lee Y; Lee J
J Food Sci; 2021 Dec; 86(12):5272-5281. PubMed ID: 34796500
[TBL] [Abstract][Full Text] [Related]
20. Effect of frying and storage on oxidative quality of conjugated linoleic-acid-rich soybean oil produced by photoisomerization using plantain as a model system.
Rodríguez-Miranda J; Gallegos-Marín I; Hernández-Santos B; Herman-Lara E; Medina-Juárez LA; Juárez-Barrientos JM; Martínez-Sánchez CE
J Sci Food Agric; 2019 Jun; 99(8):3910-3916. PubMed ID: 30693524
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
