BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

363 related articles for article (PubMed ID: 32051358)

  • 1. Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
    Alkaltham MS; Özcan MM; Uslu N; Salamatullah AM; Hayat K
    J Oleo Sci; 2020 Mar; 69(3):185-190. PubMed ID: 32051358
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.
    Velasco J; Marmesat S; Bordeaux O; Márquez-Ruiz G; Dobarganes C
    J Agric Food Chem; 2004 Jul; 52(14):4438-43. PubMed ID: 15237949
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of specific fatty acids on the asymmetric distribution of saturated fatty acids in sunflower (Helianthus annuus L.) triacylglycerols.
    Martínez-Force E; Ruiz-López N; Garcés R
    J Agric Food Chem; 2009 Feb; 57(4):1595-9. PubMed ID: 19166295
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Composition of human VLDL triacylglycerols after ingestion of olive oil and high oleic sunflower oil.
    Ruiz-Gutiérrez V; Morgado N; Prada JL; Pérez-Jiménez F; Muriana FJ
    J Nutr; 1998 Mar; 128(3):570-6. PubMed ID: 9482765
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual.
    Beltrán G; Del Rio C; Sánchez S; Martínez L
    J Agric Food Chem; 2004 Jun; 52(11):3434-40. PubMed ID: 15161211
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
    Santos CSP; Molina-Garcia L; Cunha SC; Casal S
    Food Chem; 2018 Mar; 243():192-201. PubMed ID: 29146328
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
    Zotos A; Kotaras A; Mikras E
    Food Sci Technol Int; 2013 Feb; 19(1):11-23. PubMed ID: 23239760
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.
    Aladedunye F; Przybylski R
    Food Chem; 2013 Dec; 141(3):2373-8. PubMed ID: 23870970
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Small scale frying of potatoes in sunflower oil: thermooxidative alteration of the fat content in the fried product.
    Garrido-Polonio MC; Sánchez-Muniz FJ; Arroyo R; Cuesta
    Z Ernahrungswiss; 1994 Dec; 33(4):267-76. PubMed ID: 7732705
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K; Yüksel B; Juhaimi FA; Özcan MM; Uslu N; Babiker EE; Ahmed IMA; Azmi IU
    J Oleo Sci; 2020 Oct; 69(10):1219-1230. PubMed ID: 32908101
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
    Karademir Y; Gökmen V; Öztop HM
    Food Res Int; 2019 Jul; 121():919-925. PubMed ID: 31108826
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of plasma lipids and vitamin E in young and middle-aged subjects on potato crisps fried in palmolein and highly oleic sunflower oil.
    Choudhury N; Truswell AS; McNeil Y
    Ann Nutr Metab; 1997; 41(3):137-48. PubMed ID: 9286464
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps.
    Marasca E; Greetham D; Herring SD; Fisk ID
    Food Chem; 2016 May; 199():81-6. PubMed ID: 26775947
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Chemical Characterization and Nutritional Markers of South African
    Bassey K; Mabowe M; Mothibe M; Witika BA
    Molecules; 2022 Sep; 27(18):. PubMed ID: 36144484
    [No Abstract]   [Full Text] [Related]  

  • 19. Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils.
    Demirag O; Konuskan DB
    J Oleo Sci; 2021; 70(1):51-58. PubMed ID: 33431772
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of two highly monounsaturated oils on lipid composition and enzyme activities in rat jejunum.
    Vázquez CM; Zanetti R; Santa-María C; Ruíz-Gutiérrez V
    Biosci Rep; 2000 Oct; 20(5):355-68. PubMed ID: 11332598
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.