BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

183 related articles for article (PubMed ID: 36816880)

  • 1. Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts.
    Kurek M; Repajić M; Ščetar M; Radošević L; Pedisić S; Pelaić Z; Levaj B; Galić K
    Food Technol Biotechnol; 2022 Dec; 60(4):520-532. PubMed ID: 36816880
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.
    Kurek M; Repajić M; Marić M; Ščetar M; Trojić P; Levaj B; Galić K
    J Food Sci Technol; 2021 Aug; 58(8):3073-3085. PubMed ID: 34294970
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Production of low-fat shrimps by using hydrocolloid coatings.
    Izadi S; Ojagh SM; Rahmanifarah K; Shabanpour B; Sakhale BK
    J Food Sci Technol; 2015 Sep; 52(9):6037-42. PubMed ID: 26345025
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Acrylamide formation in air-fried versus deep and oven-fried potatoes.
    Navruz-Varlı S; Mortaş H
    Front Nutr; 2023; 10():1297069. PubMed ID: 38274202
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
    Santos CSP; Molina-Garcia L; Cunha SC; Casal S
    Food Chem; 2018 Mar; 243():192-201. PubMed ID: 29146328
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7.
    Boukandoul S; Zaidi F; Santos CSP; Casal S
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137220
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mutagenicity of deep-frying fat, and evaluation of urine mutagenicity after consumption of fried potatoes.
    Hageman G; Hermans R; ten Hoor F; Kleinjans J
    Food Chem Toxicol; 1990 Feb; 28(2):75-80. PubMed ID: 2341091
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.
    Zhang Y; Xu W; Wu X; Zhang X; Zhang Y
    Food Addit Contam; 2007 Mar; 24(3):242-51. PubMed ID: 17364925
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions.
    Ashrafi A; Ahari H; Asadi G; Nafchi AM
    J Food Sci; 2024 Apr; 89(4):2158-2173. PubMed ID: 38488727
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking.
    Pelaić Z; Čošić Z; Repajić M; Pedisić S; Zorić Z; Ščetar M; Galić K; Levaj B
    Food Technol Biotechnol; 2022 Jun; 60(2):166-177. PubMed ID: 35910275
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips.
    Salehi F; Roustaei A; Haseli A
    Food Sci Nutr; 2021 Nov; 9(11):6245-6251. PubMed ID: 34760254
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K; Yüksel B; Juhaimi FA; Özcan MM; Uslu N; Babiker EE; Ahmed IMA; Azmi IU
    J Oleo Sci; 2020 Oct; 69(10):1219-1230. PubMed ID: 32908101
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development and application of soy-protein films to reduce fat intake in deep-fried foods.
    Rayner M; Ciolfi V; Maves B; Stedman P; Mittal GS
    J Sci Food Agric; 2000 May; 80(6):777-782. PubMed ID: 29345787
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
    Napolitano A; Morales F; Sacchi R; Fogliano V
    J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes.
    Sordini B; Veneziani G; Servili M; Esposto S; Selvaggini R; Lorefice A; Taticchi A
    Food Chem; 2019 May; 279():426-434. PubMed ID: 30611510
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.
    Dite Hunjek D; Pelaić Z; Čošić Z; Pedisić S; Repajić M; Levaj B
    J Food Sci; 2021 May; 86(5):1656-1671. PubMed ID: 33884628
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.
    Khazaei N; Esmaiili M; Emam-Djomeh Z
    Carbohydr Polym; 2016 Feb; 137():249-254. PubMed ID: 26686127
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips.
    Yang Y; Shen H; Liu T; Wen Y; Wang F; Guo Y
    J Sci Food Agric; 2021 Feb; 101(3):937-946. PubMed ID: 32748961
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A review on the frying process: Methods, models and their mechanism and application in the food industry.
    Rani L; Kumar M; Kaushik D; Kaur J; Kumar A; Oz F; Proestos C; Oz E
    Food Res Int; 2023 Oct; 172():113176. PubMed ID: 37689929
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.