BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 37761213)

  • 21. 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]  

  • 22. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly.
    Kim HJ; Cho J; Kim D; Park TS; Jin SK; Hur SJ; Lee SK; Jang A
    Food Sci Anim Resour; 2021 May; 41(3):481-496. PubMed ID: 34017956
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time.
    Wang B; Li H; Huang Z; Kong B; Liu Q; Wang H; Xu M; Xia X
    Meat Sci; 2021 Jun; 176():108457. PubMed ID: 33618127
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating.
    Liu W; Yang Z; Shi L; Cui Z; Li Y
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834111
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and
    Jamali MA; Wang Z; Zhu Y; Zhang Y
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267259
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Lack of formation of heterocyclic amines in fumes from frying French fries.
    Hsu HY; Inbaraj BS; Chen BH
    J Food Prot; 2006 Sep; 69(9):2230-6. PubMed ID: 16995529
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. 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]  

  • 29. Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis.
    Yan Y; You FH; Zeng MM; Chen J; Huang JJ; Jiang J
    Food Res Int; 2021 Mar; 141():110134. PubMed ID: 33642001
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate.
    Pfau W; Rosenvold K; Young JF
    Food Chem Toxicol; 2006 Dec; 44(12):2086-91. PubMed ID: 16973250
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao.
    Li G; Wu S; Zeng J; Wang L; Yu W
    Food Chem; 2016 Oct; 209():123-30. PubMed ID: 27173543
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Reduction of Polycyclic Aromatic Hydrocarbons (PAHs) in Sesame Oil Using Cellulosic Aerogel.
    Kim DY; Kim B; Shin HS
    Foods; 2021 Mar; 10(3):. PubMed ID: 33803756
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi.
    Bai S; You L; Wang Y; Luo R
    Front Nutr; 2022; 9():925208. PubMed ID: 35811981
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system.
    Kang SJ; Yang SY; Lee JW; Lee KW
    Food Sci Biotechnol; 2019 Aug; 28(4):1247-1255. PubMed ID: 31275726
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.
    Aaslyng MD; Duedahl-Olesen L; Jensen K; Meinert L
    Meat Sci; 2013 Jan; 93(1):85-91. PubMed ID: 22910802
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats.
    Kim HJ; Cho J; Jang A
    Food Chem; 2021 May; 343():128453. PubMed ID: 33168259
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking.
    Saito E; Tanaka N; Miyazaki A; Tsuzaki M
    Food Chem; 2014 Jun; 153():285-91. PubMed ID: 24491732
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes.
    Wang Z; Nie T; Zhang H; Wang W; Chen H; Wang S; Sun B
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231781
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon.
    Gibis M; Kruwinnus M; Weiss J
    Food Chem; 2015 Feb; 168():383-9. PubMed ID: 25172724
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Rapid Screening of 22 Polycyclic Aromatic Hydrocarbons Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry.
    Meng Z; Fan S; Yuan X; Li Q; Huang Y; Niu L; Shi G; Zhang Y
    Front Nutr; 2022; 9():949025. PubMed ID: 35903452
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.