BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

282 related articles for article (PubMed ID: 31108752)

  • 1. 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]  

  • 2. Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (
    Wang R; Qiao L; Wang J; Wang J; Zhang N; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048263
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.
    Wang J; Qiao L; Liu B; Wang J; Wang R; Zhang N; Sun B; Chen H; Yu Y
    Food Chem; 2023 Dec; 429():136909. PubMed ID: 37516048
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Frying Process on the Flavor Variations of Allium Plants.
    Wang J; Qiao L; Wang R; Zhang N; Liu Y; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048190
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
    Chang C; Wu G; Zhang H; Jin Q; Wang X
    Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.
    Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
    Molecules; 2019 Dec; 24(24):. PubMed ID: 31817376
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (
    Kim HM; Park MK; Mun SJ; Jung MY; Lee SM; Kim YS
    Foods; 2022 May; 11(9):. PubMed ID: 35564059
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
    Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y
    Food Chem; 2021 May; 345():128748. PubMed ID: 33340890
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. A review on the frying process: Methods, models and their mechanism and application in the food industry.
    Rani L; Kumar M; Kaushik D; Kaur J; Kumar A; Oz F; Proestos C; Oz E
    Food Res Int; 2023 Oct; 172():113176. PubMed ID: 37689929
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of drying, packaging, and temperature on the quality of fried onion slices.
    Asefi N; Mozaffari M
    J Food Sci; 2010 Jun; 75(5):S251-4. PubMed ID: 20629896
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
    Dueik V; Bouchon P
    J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Determination of polycyclic aromatic hydrocarbons in fumes from fried chicken legs.
    Chen YC; Chen BH
    J Agric Food Chem; 2003 Jul; 51(14):4162-7. PubMed ID: 12822962
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Formation of trans fatty acids in chicken legs during frying.
    Liu WH; Lu YF; Inbaraj BS; Chen BH
    Int J Food Sci Nutr; 2008 Aug; 59(5):368-82. PubMed ID: 18979617
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C; Lopez de Cerain A; Bello J
    Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.