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 *

170 related articles for article (PubMed ID: 37048263)

  • 1. Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (
    Wang R; Qiao L; Wang J; Wang J; Zhang N; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048263
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
    Zhang N; Sun B; Mao X; Chen H; Zhang Y
    Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.
    Wang J; Qiao L; Liu B; Wang J; Wang R; Zhang N; Sun B; Chen H; Yu Y
    Food Chem; 2023 Dec; 429():136909. PubMed ID: 37516048
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Frying Process on the Flavor Variations of Allium Plants.
    Wang J; Qiao L; Wang R; Zhang N; Liu Y; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048190
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
    Xu L; Ji X; Wu G; Karrar E; Yao L; Wang X
    J Oleo Sci; 2021 Jul; 70(7):885-899. PubMed ID: 34121029
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (
    Liu R; Qi N; Sun J; Chen H; Zhang N; Sun B
    Foods; 2022 Jun; 11(11):. PubMed ID: 35681412
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Effects of Pepper (
    Niu W; Tian H; Zhan P
    Molecules; 2022 Nov; 27(22):. PubMed ID: 36431861
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
    Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y
    Food Chem; 2021 May; 345():128748. PubMed ID: 33340890
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination.
    Xu L; Chang J; Mei X; Zhang Y; Wu G; Jin Q; Wang X
    J Sci Food Agric; 2022 May; 102(7):2792-2804. PubMed ID: 34716586
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls.
    Sun M; Wang J; Dong J; Lu Y; Zhang Y; Dong L; Wang S
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002239
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
    Wang Y; Zhu M; Mei J; Luo S; Leng T; Chen Y; Nie S; Xie M
    J Food Sci; 2019 Jul; 84(7):1966-1978. PubMed ID: 31206695
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions.
    Yang H; Dong Y; Wang D; Wang X
    J Oleo Sci; 2022; 71(8):1145-1158. PubMed ID: 35922929
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
    Chang C; Wu G; Zhang H; Jin Q; Wang X
    Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings.
    Aydeniz-Guneser B; Yılmaz E
    J Oleo Sci; 2022 Apr; 71(5):651-662. PubMed ID: 35296574
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.
    Li H; Guan H; Zhang X; Xing S; Liu W; Kim IC; Gong H
    Molecules; 2023 Sep; 28(18):. PubMed ID: 37764317
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.