BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

201 related articles for article (PubMed ID: 36360007)

  • 1. The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products.
    Carrapiso AI; Otero-Bazago EM; Gil-Amado JÁ; Martín L
    Foods; 2022 Oct; 11(21):. PubMed ID: 36360007
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food.
    Gabrielle Alves de Carvalho A; Olmo-García L; Rachel Antunes Gaspar B; Carrasco-Pancorbo A; Naciuk Castelo-Branco V; Guedes Torres A
    Food Chem; 2022 Jun; 380():132205. PubMed ID: 35101789
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R; Gordon M; Linares MB; Garrido MD; Ahromrit A; Niranjan K
    J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
    [TBL] [Abstract][Full Text] [Related]  

  • 6. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M; Ahmad Tarmizi AH; Niranjan K
    J Food Sci; 2015 Jan; 80(1):E66-72. PubMed ID: 25492403
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness.
    Lin HV; Hou PH; Sung WC
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945580
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
    Aniołowska M; Kita A
    J Am Oil Chem Soc; 2015; 92(11-12):1621-1631. PubMed ID: 26640279
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying.
    Lin HV; Chan DS; Huang YH; Sung WC
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945578
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.
    Daniel DR; Thompson LD; Shriver BJ; Wu CK; Hoover LC
    J Am Diet Assoc; 2005 Dec; 105(12):1927-32. PubMed ID: 16321599
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
    Zhang H; Zhang H; Cheng L; Wang L; Qian H
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1083-8. PubMed ID: 25953074
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil.
    Zhang HL; Wang ZX; Wang KL; Du J; He JB; Zhang WN
    J Sci Food Agric; 2024 Apr; 104(6):3246-3255. PubMed ID: 38081762
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.
    Li Y; Guo Q; Wang K; Nverjiang M; Wu K; Wang X; Xia X
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360086
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Study of the behavior and properties of frying oil on repetitive deep frying.
    Sadawarte PD; Annapure US
    J Food Sci Technol; 2023 Oct; 60(10):2549-2556. PubMed ID: 37599840
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
    Ramírez MR; Estévez M; Morcuende D; Cava R
    J Agric Food Chem; 2004 Dec; 52(25):7637-43. PubMed ID: 15675815
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil.
    Szydłowska-Czerniak A; Rabiej D
    J Food Sci Technol; 2021 Jul; 58(7):2589-2598. PubMed ID: 34188312
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.