These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 34497175)

  • 1. Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.
    Xu L; Mei X; Chang J; Wu G; Jin Q; Wang X
    J Oleo Sci; 2021 Oct; 70(10):1373-1380. PubMed ID: 34497175
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Intelligence detection of oil absorption in French fries by surface profiles.
    Wang S; Zhao S; Wang N; Lu Q; Zhao H; Liu Y; Li J; Fan L
    Food Res Int; 2024 Feb; 178():113906. PubMed ID: 38309900
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters.
    Ibrahim NUA; Abd Aziz S; Hashim N; Jamaludin D; Khaled AY
    J Food Sci; 2019 Apr; 84(4):792-797. PubMed ID: 30861127
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.
    Daniel DR; Thompson LD; Shriver BJ; Wu CK; Hoover LC
    J Am Diet Assoc; 2005 Dec; 105(12):1927-32. PubMed ID: 16321599
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes.
    Goburdhun D; Jhaumeer-Laulloo SB; Musruck R
    Int J Food Sci Nutr; 2001 Jan; 52(1):31-42. PubMed ID: 11225175
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods.
    Li P; Yang X; Lee WJ; Huang F; Wang Y; Li Y
    Food Chem; 2021 Jan; 335():127638. PubMed ID: 32736158
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance.
    Wang C; Su G; Wang X; Nie S
    J Agric Food Chem; 2019 Feb; 67(8):2361-2368. PubMed ID: 30742426
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of carbonyl value of frying oil by fourier transform infrared spectroscopy.
    Zhang H; Ma J; Miao Y; Tuchiya T; Chen JY
    J Oleo Sci; 2015; 64(4):375-80. PubMed ID: 25766931
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
    Cardoso-Ugarte GA; Morlán-Palmas CC; Sosa-Morales ME
    J Food Sci; 2013 Jul; 78(7):C978-84. PubMed ID: 23772857
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.
    Jia B; Fan D; Li J; Duan Z; Fan L
    Int J Mol Sci; 2017 Dec; 18(12):. PubMed ID: 29236044
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations.
    Totani N; Yawata M; Yasaki N
    J Oleo Sci; 2018; 67(11):1389-1395. PubMed ID: 30404959
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment.
    Xu Z; Ye Z; Li Y; Li J; Liu Y
    J Oleo Sci; 2020 Jun; 69(6):573-584. PubMed ID: 32404548
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
    Hsu HT; Chen MJ; Tseng TP; Cheng LH; Huang LJ; Yeh TS
    Food Chem; 2016 Nov; 211():669-78. PubMed ID: 27283682
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.
    Omar MN; Nor NN; Idris NA
    Pak J Biol Sci; 2007 Apr; 10(7):1044-9. PubMed ID: 19070048
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The dynamics of oxidative changes in selected fats during the frying of French fries.
    Kondratowicz-Pietruszka E; Ostasz L; Tataruch K
    Acta Sci Pol Technol Aliment; 2019; 18(3):293-303. PubMed ID: 31569911
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone.
    Alshuiael SM; Al-Ghouti MA
    PLoS One; 2020; 15(5):e0232997. PubMed ID: 32442165
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
    Arisseto AP; Silva WC; Marcolino PFC; Scaranelo GR; Berbari SAG; de Oliveira Miguel AMR; Vicente E
    Food Res Int; 2019 Oct; 124():43-48. PubMed ID: 31466649
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.