BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

147 related articles for article (PubMed ID: 31993175)

  • 1. Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese
    Wang D; Dong Y; Wang Q; Wang X; Fan W
    Food Sci Nutr; 2020 Jan; 8(1):511-520. PubMed ID: 31993175
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of the Essential Oil of Foeniculum vulgare Mill. on Sunflower Oil during the Deep-frying Process of Chinese Maye.
    Wu H; Zhao Y; Yang H; Wang D; Wang X
    J Oleo Sci; 2023; 72(11):985-995. PubMed ID: 37914268
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of
    Zhao Y; Wu H; Qu M; Liu Y; Wang D; Yang H; Wang Y; Wang X; Blasi F
    Antioxidants (Basel); 2023 Jul; 12(7):. PubMed ID: 37507967
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions.
    Yang H; Dong Y; Wang D; Wang X
    J Oleo Sci; 2022; 71(8):1145-1158. PubMed ID: 35922929
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.
    Solati Z; Baharin BS
    J Food Sci Technol; 2015 Jun; 52(6):3475-84. PubMed ID: 26028729
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes produced in oils during vacuum and traditional frying of potato chips.
    Crosa MJ; Skerl V; Cadenazzi M; Olazábal L; Silva R; Suburú G; Torres M
    Food Chem; 2014 Mar; 146():603-7. PubMed ID: 24176387
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of antioxidant properties of Za'atar (
    Maskan M; Horuz E
    J Food Sci Technol; 2017 Jun; 54(7):1794-1801. PubMed ID: 28720934
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings.
    Aydeniz-Guneser B; Yılmaz E
    J Oleo Sci; 2022 Apr; 71(5):651-662. PubMed ID: 35296574
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation.
    Zhang RY; Kong WQ; Qin Z; Liu HM; Wang XD
    Food Chem; 2024 Jun; 444():138642. PubMed ID: 38325088
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products.
    Çakır M; Özer CO; Var GB
    J Oleo Sci; 2023; 72(4):399-407. PubMed ID: 36990748
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.
    Mahmud N; Islam J; Oyom W; Adrah K; Adegoke SC; Tahergorabi R
    Heliyon; 2023 Nov; 9(11):e21500. PubMed ID: 38027829
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils.
    Holgado F; Ruiz-Méndez MV; Velasco J; Márquez-Ruiz G
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945632
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.
    Quiles JL; Huertas JR; Battino M; Ramírez-Tortosa MC; Cassinello M; Mataix J; Lopez-Frias M; Mañas M
    Br J Nutr; 2002 Jul; 88(1):57-65. PubMed ID: 12117428
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils.
    Shen J; Zhang M; Zhao L; Mujumdar AS; Wang H
    Crit Rev Food Sci Nutr; 2023; 63(21):5414-5429. PubMed ID: 34961384
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.