144 related articles for article (PubMed ID: 35564059)
1. Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (
Kim HM; Park MK; Mun SJ; Jung MY; Lee SM; Kim YS
Foods; 2022 May; 11(9):. PubMed ID: 35564059
[TBL] [Abstract][Full Text] [Related]
2. Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (
Wang R; Qiao L; Wang J; Wang J; Zhang N; Chen H; Sun J; Wang S; Zhang Y
Foods; 2023 Mar; 12(7):. PubMed ID: 37048263
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (
Lee SM; Kim D; Kim YS
Molecules; 2022 Apr; 27(9):. PubMed ID: 35566028
[TBL] [Abstract][Full Text] [Related]
5. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.
An KJ; Liu YL; Liu HL
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Sep; 34(9):1596-1605. PubMed ID: 28590158
[TBL] [Abstract][Full Text] [Related]
6. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.
Wang J; Qiao L; Liu B; Wang J; Wang R; Zhang N; Sun B; Chen H; Yu Y
Food Chem; 2023 Dec; 429():136909. PubMed ID: 37516048
[TBL] [Abstract][Full Text] [Related]
7. Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk assessment study.
Yousefi M; Shemshadi G; Khorshidian N; Ghasemzadeh-Mohammadi V; Fakhri Y; Hosseini H; Mousavi Khaneghah A
Food Chem Toxicol; 2018 Aug; 118():480-489. PubMed ID: 29857019
[TBL] [Abstract][Full Text] [Related]
8. Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls.
Sun M; Wang J; Dong J; Lu Y; Zhang Y; Dong L; Wang S
Foods; 2023 Nov; 12(22):. PubMed ID: 38002239
[TBL] [Abstract][Full Text] [Related]
9. Effect of Frying Process on the Flavor Variations of Allium Plants.
Wang J; Qiao L; Wang R; Zhang N; Liu Y; Chen H; Sun J; Wang S; Zhang Y
Foods; 2023 Mar; 12(7):. PubMed ID: 37048190
[TBL] [Abstract][Full Text] [Related]
10. Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat.
Lee JS; Han JW; Jung M; Lee KW; Chung MS
Foods; 2020 May; 9(5):. PubMed ID: 32375322
[TBL] [Abstract][Full Text] [Related]
11. Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles.
Chiang KM; Xiu L; Peng CY; Lung SC; Chen YC; Pan WH
NPJ Sci Food; 2022 Jun; 6(1):28. PubMed ID: 35660737
[TBL] [Abstract][Full Text] [Related]
12. Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study.
Ma JK; Li K; Li X; Elbadry S; Raslan AA; Li Y; Mulla ZS; Tahoun ABMB; El-Ghareeb WR; Huang XC
Environ Sci Pollut Res Int; 2021 Nov; 28(42):59784-59791. PubMed ID: 34145544
[TBL] [Abstract][Full Text] [Related]
13. Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber.
Lai YW; Stephen Inbaraj B; Chen BH
Foods; 2023 Sep; 12(18):. PubMed ID: 37761213
[TBL] [Abstract][Full Text] [Related]
14. Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
Wang Y; Zhu M; Mei J; Luo S; Leng T; Chen Y; Nie S; Xie M
J Food Sci; 2019 Jul; 84(7):1966-1978. PubMed ID: 31206695
[TBL] [Abstract][Full Text] [Related]
15. Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying.
Lai YW; Inbaraj BS; Chen BH
Foods; 2024 Jan; 13(2):. PubMed ID: 38254486
[TBL] [Abstract][Full Text] [Related]
16. Stemphylium Leaf Blight of Welsh Onion (
Wang CH; Tsai YC; Tsai I; Chung CL; Lin YC; Hung TH; Suwannarach N; Cheewangkoon R; Elgorban AM; Ariyawansa HA
Plant Dis; 2021 Dec; 105(12):4121-4131. PubMed ID: 34213966
[TBL] [Abstract][Full Text] [Related]
17. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods.
Wang Z; Ng K; Warner RD; Stockmann R; Fang Z
Compr Rev Food Sci Food Saf; 2023 Mar; 22(2):1418-1437. PubMed ID: 36717375
[TBL] [Abstract][Full Text] [Related]
18. Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries.
Kamarudin SA; Jinap S; Sukor R; Foo SP; Sanny M
Malays J Med Sci; 2018 Sep; 25(5):128-139. PubMed ID: 30914869
[TBL] [Abstract][Full Text] [Related]
19. Polycyclic aromatic hydrocarbons in frying oils and snacks.
Purcaro G; Navas JA; Guardiola F; Conte LS; Moret S
J Food Prot; 2006 Jan; 69(1):199-204. PubMed ID: 16416919
[TBL] [Abstract][Full Text] [Related]
20. Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs.
Alomirah H; Al-Zenki S; Husain A; Sawaya W; Ahmed N; Gevao B; Kannan K
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Jun; 27(6):869-78. PubMed ID: 20104381
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]