222 related articles for article (PubMed ID: 35101789)
21. Effect of fish and oil nature on frying process and nutritional product quality.
Ansorena D; Guembe A; Mendizábal T; Astiasarán I
J Food Sci; 2010 Mar; 75(2):H62-7. PubMed ID: 20492236
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Evaporation front compared with crust thickness in potato deep-fat frying.
Lioumbas JS; Karapantsios TD
J Food Sci; 2012 Jan; 77(1):E17-25. PubMed ID: 22133617
[TBL] [Abstract][Full Text] [Related]
24. Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.
Martínez-Yusta A; Guillén MD
Food Chem; 2014 May; 150():429-37. PubMed ID: 24360472
[TBL] [Abstract][Full Text] [Related]
25. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.
Persson E; Graziani G; Ferracane R; Fogliano V; Skog K
Food Chem Toxicol; 2003 Nov; 41(11):1587-97. PubMed ID: 12963012
[TBL] [Abstract][Full Text] [Related]
26. Virgin Olive Oil as Frying Oil.
Chiou A; Kalogeropoulos N
Compr Rev Food Sci Food Saf; 2017 Jul; 16(4):632-646. PubMed ID: 33371562
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
Flores-Álvarez Mdel C; Molina-Hernández EF; Hernández-Raya JC; Sosa-Morales ME
J Food Sci; 2012 Nov; 77(11):C1136-43. PubMed ID: 23107039
[TBL] [Abstract][Full Text] [Related]
29. Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying.
Ioannou ET; Gliatis KS; Zoidis E; Georgiou CA
Molecules; 2023 May; 28(11):. PubMed ID: 37298766
[TBL] [Abstract][Full Text] [Related]
30. Microwave frying and post-frying of French fries.
Zhou X; Zhang S; Tang Z; Tang J; Takhar PS
Food Res Int; 2022 Sep; 159():111663. PubMed ID: 35940820
[TBL] [Abstract][Full Text] [Related]
31. Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils.
Rudzińska M; Gramza-Michałowska A; Radzimirska-Graczyk M; Gruczyńska-Sękowska E
Biomolecules; 2024 Feb; 14(3):. PubMed ID: 38540690
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. 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]
35. Does frequent replenishment with fresh monoenoic oils permit the frying of potatoes indefinitely?
Romero A; Cuesta C; Sánchez-Muniz FJ
J Agric Food Chem; 1999 Mar; 47(3):1168-73. PubMed ID: 10552433
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.
Osório VM; de Lourdes Cardeal Z
J Chromatogr A; 2011 May; 1218(21):3332-6. PubMed ID: 21168848
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. 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]
40. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
Brenes M; García A; Dobarganes MC; Velasco J; Romero C
J Agric Food Chem; 2002 Oct; 50(21):5962-7. PubMed ID: 12358466
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
