BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 31655477)

  • 1. Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method.
    Liu ZY; Zhou DY; Li A; Zhao MT; Hu YY; Li DY; Xie HK; Zhao Q; Hu XP; Zhang JH; Shahidi F
    Food Chem; 2020 Mar; 308():125650. PubMed ID: 31655477
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Formation and disappearance of aldehydes during simulated gastrointestinal digestion of fried clams.
    Liu ZY; Hu YY; Zhao MT; Xie HK; Hu XP; Ma XC; Zhang JH; Bai YH; Zhou DY
    Food Funct; 2020 Apr; 11(4):3483-3492. PubMed ID: 32242562
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics.
    Zamora R; Aguilar I; Granvogl M; Hidalgo FJ
    J Agric Food Chem; 2016 Jul; 64(27):5583-9. PubMed ID: 27322490
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves.
    Hu Y; Zhao G; Yin F; Liu Z; Wang J; Qin L; Zhou D; Shahidi F; Zhu B
    Food Chem; 2022 Feb; 369():130936. PubMed ID: 34474285
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC-MS-Based Chemometrics.
    Wang L; Csallany AS; Kerr BJ; Shurson GC; Chen C
    J Agric Food Chem; 2016 May; 64(19):3881-9. PubMed ID: 27128101
    [TBL] [Abstract][Full Text] [Related]  

  • 7. An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS.
    Liu X; Wang S; Tamogami S; Chen J; Zhang H
    Foods; 2022 Aug; 11(16):. PubMed ID: 36010412
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process.
    Majchrzak T; Wasik A
    Molecules; 2021 Feb; 26(4):. PubMed ID: 33672898
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quenching of alpha,beta-unsaturated aldehydes by green tea polyphenols: HPLC-ESI-MS/MS studies.
    Beretta G; Furlanetto S; Regazzoni L; Zarrella M; Facino RM
    J Pharm Biomed Anal; 2008 Nov; 48(3):606-11. PubMed ID: 18619756
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.
    Sjaastad AK; Jørgensen RB; Svendsen K
    Occup Environ Med; 2010 Apr; 67(4):228-32. PubMed ID: 20164502
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
    Wang Y; Zhu M; Mei J; Luo S; Leng T; Chen Y; Nie S; Xie M
    J Food Sci; 2019 Jul; 84(7):1966-1978. PubMed ID: 31206695
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lipid oxidation and aldehyde formation during
    Hu Y; Zhao G; Wang J; Liu Z; Yin F; Qin L; Zhou D; Shahidi F; Zhu B
    Food Funct; 2021 Nov; 12(21):11046-11057. PubMed ID: 34665192
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Non-volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature.
    Petronilho S; Neves B; Melo T; Oliveira S; Alves E; Barros C; Nunes FM; Coimbra MA; Domingues MR
    J Agric Food Chem; 2021 Mar; 69(11):3466-3478. PubMed ID: 33721493
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of chemical form, heating, and oxidation products of linoleic acid on rumen bacterial population and activities of biohydrogenating enzymes.
    Kaleem A; Enjalbert F; Farizon Y; Troegeler-Meynadier A
    J Dairy Sci; 2013; 96(11):7167-7180. PubMed ID: 24011948
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
    Ramírez MR; Estévez M; Morcuende D; Cava R
    J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.
    Ma L; Liu G; Cheng W; Liu X; Liu H; Wang Q
    Food Funct; 2019 Nov; 10(11):7052-7062. PubMed ID: 31616895
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The changes in the volatile aldehydes formed during the deep-fat frying process.
    Zhang Q; Qin W; Lin D; Shen Q; Saleh AS
    J Food Sci Technol; 2015 Dec; 52(12):7683-96. PubMed ID: 26604343
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Monitoring aldehyde production during frying by reversed-phase liquid chromatography.
    Lane RH; Smathers JL
    J Assoc Off Anal Chem; 1991; 74(6):957-60. PubMed ID: 1757421
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.