These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 37010776)

  • 41. Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.
    Cheng KW; Shi JJ; Ou SY; Wang M; Jiang Y
    J Agric Food Chem; 2010 Jan; 58(1):309-12. PubMed ID: 19925016
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Acrylamide reduction in processed foods.
    Hanley AB; Offen C; Clarke M; Ing B; Roberts M; Burch R
    Adv Exp Med Biol; 2005; 561():387-92. PubMed ID: 16438313
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Chemical Contamination in Bread from Food Processing and Its Environmental Origin.
    Maher A; Nowak A
    Molecules; 2022 Aug; 27(17):. PubMed ID: 36080171
    [TBL] [Abstract][Full Text] [Related]  

  • 44. 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]  

  • 45. Nutritional consequences of food processing.
    Friedman M
    Forum Nutr; 2003; 56():350-2. PubMed ID: 15806931
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient.
    Trujillo-Mayol I; Madalena C Sobral M; Viegas O; Cunha SC; Alarcón-Enos J; Pinho O; Ferreira IMPLVO
    Food Res Int; 2021 Sep; 147():110434. PubMed ID: 34399449
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
    Bertuzzi T; Mulazzi A; Rastelli S; Sala L; Pietri A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct; 35(10):1940-1947. PubMed ID: 30148683
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Characteristics of PAHs from deep-frying and frying cooking fumes.
    Yao Z; Li J; Wu B; Hao X; Yin Y; Jiang X
    Environ Sci Pollut Res Int; 2015 Oct; 22(20):16110-20. PubMed ID: 26066859
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans.
    Friedman M
    Food Funct; 2015 Jun; 6(6):1752-72. PubMed ID: 25989363
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    Meat Sci; 2011 Oct; 89(2):166-73. PubMed ID: 21555188
    [TBL] [Abstract][Full Text] [Related]  

  • 52. The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.
    Gonçalves Albuquerque T; Oliveira MB; Sanches-Silva A; Cristina Bento A; Costa HS
    Food Funct; 2016 Jun; 7(6):2736-46. PubMed ID: 27213579
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis.
    Kakde S; Bhopal RS; Bhardwaj S; Misra A
    Nutrition; 2017 Jan; 33():216-224. PubMed ID: 27776951
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts.
    Wang W; Wang H; Wu Z; Duan T; Liu P; Ou S; El-Nezami H; Zheng J
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673412
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Chemical and biological modulations of food due to the frying process.
    Wagner KH; Elmadfa I
    Int J Vitam Nutr Res; 2012 Jun; 82(3):163-7. PubMed ID: 23258396
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Formation and mitigation of heterocyclic aromatic amines in fried pork.
    Zhang Y; Yu C; Mei J; Wang S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(9):1501-7. PubMed ID: 23862679
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.
    Jayawardana BC; Hirano T; Han KH; Ishii H; Okada T; Shibayama S; Fukushima M; Sekikawa M; Shimada K
    Meat Sci; 2011 Oct; 89(2):150-3. PubMed ID: 21663804
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea.
    Zhang Y; Zhang Y
    Asia Pac J Clin Nutr; 2007; 16 Suppl 1():131-6. PubMed ID: 17392091
    [TBL] [Abstract][Full Text] [Related]  

  • 59. [Рroblems of ensuring the safety of deep-fried fast food products].
    Simakova IV; Perkel RL; Kutkina MN; Volovey AG
    Vopr Pitan; 2015; 84(5):112-20. PubMed ID: 29364615
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, (
    Mekonnen MF; Desta DT; Alemayehu FR; Kelikay GN; Daba AK
    Food Sci Nutr; 2020 Sep; 8(9):4814-4821. PubMed ID: 32994943
    [TBL] [Abstract][Full Text] [Related]  

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