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3. [Physical, chemical and nutritional value changes in heated fats. I. The problem in the light of world literature and the directions of our studies]. Ziombski H Rocz Panstw Zakl Hig; 1979; 30(5):473-8. PubMed ID: 396644 [No Abstract] [Full Text] [Related]
4. [Physical, chemical and nutritive value changes in heated fats. II. Physical and chemical changes occurring during thermal oxidation of 5 selected fats]. Ziombski H Rocz Panstw Zakl Hig; 1980; 31(6):593-604. PubMed ID: 7196082 [No Abstract] [Full Text] [Related]
5. [Nonenzymatic changes in food manipulation and processing of food]. Baltes W Z Ernahrungswiss Suppl; 1973; 16():34-49. PubMed ID: 4522846 [No Abstract] [Full Text] [Related]
6. Chemical and nutritional aspects of oxidised and heated fats. Lea CH Chem Ind; 1965 Feb; 6():244-8. PubMed ID: 5827485 [No Abstract] [Full Text] [Related]
7. [Physical, chemical ad nutritive value changes in heated fats. III. Biological-nutritive value changes]. Ziombski H Rocz Panstw Zakl Hig; 1982; 33(3):163-70. PubMed ID: 7146773 [No Abstract] [Full Text] [Related]
8. [UV-spectra of heated fats. 16. Confirmation of the validity of the mechanism suggested for acceleration of thermal oxidation and polymerization of fats by heavy metal ions]. Sedlácek BA Nahrung; 1974; 18(3):259-67. PubMed ID: 4837128 [No Abstract] [Full Text] [Related]
9. The chemical and biological properties of heated and oxidized fats. Artman NR Adv Lipid Res; 1969; 7():245-330. PubMed ID: 4899908 [No Abstract] [Full Text] [Related]
10. Physiological and safety aspects of Maillard browning of foods. Lee TC; Kimiagar M; Pintauro SJ; Chichester CO Prog Food Nutr Sci; 1981; 5(1-6):243-56. PubMed ID: 7034050 [No Abstract] [Full Text] [Related]
11. The Maillard reaction in food; a critical review from the nutritional standpoint. Mauron J Prog Food Nutr Sci; 1981; 5(1-6):5-35. PubMed ID: 7034051 [No Abstract] [Full Text] [Related]
12. [Oxidized lipid content of local food products in the Far East and their potential role in the genesis of stomach cancer]. Kustov VI; Starikova NP; Safronova NN Vopr Onkol; 1982; 28(10):86-90. PubMed ID: 7147825 [TBL] [Abstract][Full Text] [Related]
13. The estimation of available lysine foodstuffs after Maillard reactions. Hurrell RF; Carpenter KJ Prog Food Nutr Sci; 1981; 5(1-6):159-76. PubMed ID: 6798628 [No Abstract] [Full Text] [Related]
14. [The ultraviolet spectra of heated fats. 8. Effect of an addition of copper derivatives on the changes in sunflower oil during heat treatment]. Sedlácek BA Nahrung; 1971; 15(4):413-23. PubMed ID: 5172898 [No Abstract] [Full Text] [Related]
15. Nitrogen and energy availabilities in foods and feeds subjected to heating. Knipfel JE Prog Food Nutr Sci; 1981; 5(1-6):177-92. PubMed ID: 7034049 [No Abstract] [Full Text] [Related]
16. Effects of meat composition and cooking conditions on the formation of mutagenic imidazoquinoxalines (MeIQx and its methyl derivatives). Jägerstad M; Reuterswärd AL; Grivas S; Olsson K; Negishi C; Sato S Princess Takamatsu Symp; 1985; 16():87-96. PubMed ID: 3916207 [TBL] [Abstract][Full Text] [Related]
17. [Effect of beta-sitosterol on the food value of fats and oils]. Iazeva LI; Mikhlina RL; Filippova GI; Fedina NI; Prokhorova LT Vopr Pitan; 1985; (6):60-3. PubMed ID: 4090408 [TBL] [Abstract][Full Text] [Related]
18. [Survival of spore producers in meat heated up in fat]. Hoppe A; Riedinger O; Strauch D Zentralbl Veterinarmed B; 1979 Aug; 26(6):510-4. PubMed ID: 575596 [No Abstract] [Full Text] [Related]
19. History, present and future, of heterocyclic amines, cooked food mutagens. Sugimura T Princess Takamatsu Symp; 1995; 23():214-31. PubMed ID: 8844813 [No Abstract] [Full Text] [Related]
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