BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

492 related articles for article (PubMed ID: 31229085)

  • 1. 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]  

  • 2. 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]  

  • 3. Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils.
    Cui Y; Hao P; Liu B; Meng X
    Food Chem; 2017 Oct; 233():77-84. PubMed ID: 28530614
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A; Jabeur H; Aladedunye F; Rebai A; Matthäus B; Bouaziz M
    J Agric Food Chem; 2014 Oct; 62(42):10357-67. PubMed ID: 25264922
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.
    Ekiz E; Oz F
    J Sci Food Agric; 2019 Mar; 99(4):1509-1518. PubMed ID: 30141529
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying.
    Kittipongpittaya K; Panya A; Prasomsri T; Sueaphet P
    J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S206-S214. PubMed ID: 33612597
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.
    Moumtaz S; Percival BC; Parmar D; Grootveld KL; Jansson P; Grootveld M
    Sci Rep; 2019 Mar; 9(1):4125. PubMed ID: 30858398
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in chemical composition of frozen coated fish products during deep-frying.
    Pérez-Palacios T; Petisca C; Casal S; Ferreira IM
    Int J Food Sci Nutr; 2014 Mar; 65(2):212-8. PubMed ID: 24215289
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK; Dedoussis GV; Falirea A; Kalogeropoulos N; Hatzinikola HS
    Int J Food Sci Nutr; 2002 Jul; 53(4):351-63. PubMed ID: 12090031
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.
    Peng CY; Lan CH; Lin PC; Kuo YC
    J Hazard Mater; 2017 Feb; 324(Pt B):160-167. PubMed ID: 27780622
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Quality evaluation of noble mixed oil blended with palm and canola oil.
    Choi H; Lee E; Lee KG
    J Oleo Sci; 2014; 63(7):653-60. PubMed ID: 24976612
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato
    Romano R; Filosa G; Pizzolongo F; Durazzo A; Lucarini M; Severino P; Souto EB; Santini A
    Heliyon; 2021 Mar; 7(3):e06294. PubMed ID: 33869817
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.