BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

162 related articles for article (PubMed ID: 36230225)

  • 1. Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils.
    Ahmed E; Zeitoun A; Hamad G; Zeitoun MAM; Taha A; Korma SA; Esatbeyoglu T
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230225
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Biomass co-pyrolysis: Effects of blending three different biomasses on oil yield and quality.
    Hopa DY; Alagöz O; Yılmaz N; Dilek M; Arabacı G; Mutlu T
    Waste Manag Res; 2019 Sep; 37(9):925-933. PubMed ID: 31319779
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Improving the quality of used frying niger seed oil with adsorbent treatment.
    Nuru Z; Getachew P
    Heliyon; 2021 Apr; 7(4):e06748. PubMed ID: 33869883
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Recovery of used frying sunflower oil with sugar cane industry waste and hot water.
    Ali RF; El Anany AM
    J Food Sci Technol; 2014 Nov; 51(11):3002-13. PubMed ID: 26396293
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value.
    Park JM; Kim JM
    Korean J Food Sci Anim Resour; 2016 Oct; 36(5):612-616. PubMed ID: 27857536
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying.
    Babiker EE; Al-Juhaimi FY; Tanrıverdi ES; Özcan MM; Ahmed IAM; Ghafoor K; Almusallam IA
    J Oleo Sci; 2020 Sep; 69(9):985-992. PubMed ID: 32788517
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils.
    Du H; Wang Z; Li Y; Liu Q; Chen Q; Kong B
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360104
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.
    Solati Z; Baharin BS
    J Food Sci Technol; 2015 Jun; 52(6):3475-84. PubMed ID: 26028729
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physico-chemical properties of biodiesel manufactured from waste frying oil using domestic adsorbents.
    Ismail SA; Ali RF
    Sci Technol Adv Mater; 2015 Jun; 16(3):034602. PubMed ID: 27877789
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Experimental determination of the effects of pretreatment on selected Nigerian lignocellulosic biomass in bioethanol production.
    Awoyale AA; Lokhat D
    Sci Rep; 2021 Jan; 11(1):557. PubMed ID: 33436682
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time.
    Park JM; Koh JH; Kim JM
    Food Sci Anim Resour; 2020 Sep; 40(5):785-794. PubMed ID: 32968730
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying.
    Ramroudi F; Yasini Ardakani SA; Dehghani-Tafti A; Khalili Sadrabad E
    Int J Food Sci; 2022; 2022():3165512. PubMed ID: 35400148
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production.
    Giuffrè AM; Capocasale M; Zappia C; Poiana M
    J Oleo Sci; 2017; 66(11):1193-1205. PubMed ID: 29093378
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluating the rancidity and quality of discarded oils in fast food restaurants.
    Esfarjani F; Khoshtinat K; Zargaraan A; Mohammadi-Nasrabadi F; Salmani Y; Saghafi Z; Hosseini H; Bahmaei M
    Food Sci Nutr; 2019 Jul; 7(7):2302-2311. PubMed ID: 31367358
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M; Gordon MH; Lovegrove JA; Niranjan K
    J Food Sci; 2012 Jan; 77(1):E32-6. PubMed ID: 22260106
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS).
    Ismail SAA; El-Anany AM; Ali RFM
    J Oleo Sci; 2017; 66(8):897-905. PubMed ID: 28768957
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Catalytic microwave preheated co-pyrolysis of lignocellulosic biomasses: A study on biofuel production and its characterization.
    Jennita Jacqueline P; Shenbaga Muthuraman V; Karthick C; Alaswad A; Velvizhi G; Nanthagopal K
    Bioresour Technol; 2022 Mar; 347():126382. PubMed ID: 34808319
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Squalene in oils and fats from domestic and commercial fryings of potatoes.
    Kalogeropoulos N; Andrikopoulos NK
    Int J Food Sci Nutr; 2004 Mar; 55(2):125-9. PubMed ID: 14985184
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.