BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

164 related articles for article (PubMed ID: 36230159)

  • 21. Deep-fried keropok lekors Increase Oxidative Instability in Cooking Oils.
    Kamisah Y; Shamil S; Nabillah MJ; Kong SY; Hamizah NA; Qodriyah HM; Nur Azlina MF; Azman A; Jaarin K
    Malays J Med Sci; 2012 Oct; 19(4):57-62. PubMed ID: 23613649
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.
    Chen L; Zhang H; McClements DJ; Zhang Z; Zhang R; Jin Z; Tian Y
    Carbohydr Polym; 2019 Jul; 215():47-57. PubMed ID: 30981369
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with
    Jung L; Choe E
    Food Sci Biotechnol; 2017; 26(3):623-631. PubMed ID: 30263586
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.
    Yang D; Wu G; Li P; Qi X; Zhang H; Wang X; Jin Q
    Food Res Int; 2020 Nov; 137():109338. PubMed ID: 33233048
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes.
    Lee J; Surh J
    Prev Nutr Food Sci; 2022 Jun; 27(2):248-256. PubMed ID: 35919570
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips.
    Zhang J; Ni Y; Li J; Fan L
    J Sci Food Agric; 2024 Apr; ():. PubMed ID: 38624005
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.
    Koh E; Surh J
    Food Chem; 2015 May; 174():467-72. PubMed ID: 25529707
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.
    Lee J; Lee S; Lee H; Park K; Choe E
    J Agric Food Chem; 2002 Sep; 50(20):5664-9. PubMed ID: 12236695
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying.
    Multari S; Marsol-Vall A; Heponiemi P; Suomela JP; Yang B
    Food Res Int; 2019 Aug; 122():318-329. PubMed ID: 31229085
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of deep-fat frying on fat oxidation in soybean oil.
    Goburdhun D; Jhurree B
    Int J Food Sci Nutr; 1995 Nov; 46(4):363-71. PubMed ID: 8574863
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Carbonyl compounds vaporize from oil with steam during deep-frying.
    Totani N; Ono M; Burenjargal M; Ojiri Y
    J Oleo Sci; 2007; 56(9):449-56. PubMed ID: 17898512
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of oil surface activity on oil absorption behavior of potato strips during frying process.
    Liu Y; Tian J; Duan Z; Li J; Fan L
    Food Chem; 2021 Dec; 365():130427. PubMed ID: 34218110
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. The changes in the volatile aldehydes formed during the deep-fat frying process.
    Zhang Q; Qin W; Lin D; Shen Q; Saleh AS
    J Food Sci Technol; 2015 Dec; 52(12):7683-96. PubMed ID: 26604343
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets.
    Chen C; Chen J; Yuan Z; Liao E; Xia W; Wang H; Xiong YL
    J Food Sci; 2020 Jul; 85(7):2098-2104. PubMed ID: 32572976
    [TBL] [Abstract][Full Text] [Related]  

  • 36. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
    Mariotti-Celis MS; Zúñiga RN; Cortés P; Pedreschi F
    J Food Sci; 2017 Jan; 82(1):232-239. PubMed ID: 27886377
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.
    Nakamura S; Ohtsubo K
    Biosci Biotechnol Biochem; 2010; 74(12):2484-9. PubMed ID: 21150105
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Encapsulation and antioxidant activity of ascorbyl palmitate with maize starch during pasting.
    Bamidele OP; Duodu KG; Emmambux MN
    Carbohydr Polym; 2017 Jun; 166():202-208. PubMed ID: 28385224
    [TBL] [Abstract][Full Text] [Related]  

  • 39. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods.
    S S; T JJ; Shagolshem Mukta S; Rao PS
    Food Chem; 2024 Aug; 450():139393. PubMed ID: 38640542
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and
    Wang J; Li A; Hu J; Zhang B; Liu J; Zhang Y; Wang S
    Front Nutr; 2022; 9():823432. PubMed ID: 35252303
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.