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 *

43 related articles for article (PubMed ID: 5048480)

  • 1. The effect of deep-fat frying on the availability of fish lysine.
    Tooley PJ
    Proc Nutr Soc; 1972 May; 31(1):2A. PubMed ID: 5048480
    [No Abstract]   [Full Text] [Related]  

  • 2. Chemistry of deep-fat frying oils.
    Choe E; Min DB
    J Food Sci; 2007 Jun; 72(5):R77-86. PubMed ID: 17995742
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].
    Martín Peña G; Quintana Samperio MA
    Rev Clin Esp; 1994 Nov; 194(11):966-9. PubMed ID: 7846353
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).
    Al-Saghir S; Thurner K; Wagner KH; Frisch G; Luf W; Razzazi-Fazeli E; Elmadfa I
    J Agric Food Chem; 2004 Aug; 52(16):5290-6. PubMed ID: 15291510
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Enzymatic digestion in vitro of animal proteins. 2. Studies on digestability of raw fish as well as fish subjected to thermal treatment].
    Krauze S; Oledzka R; Buczyńska Z
    Rocz Panstw Zakl Hig; 1970; 21(3):287-92. PubMed ID: 5482821
    [No Abstract]   [Full Text] [Related]  

  • 6. Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.
    Regulska-llow B; Ilow R
    Nahrung; 2002 Dec; 46(6):383-8. PubMed ID: 12577584
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.
    Randel G; Balzer M; Grupe S; Drusch S; Kaina B; Platt KL; Schwarz K
    Food Chem Toxicol; 2007 Nov; 45(11):2245-53. PubMed ID: 17619072
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Recipe using fish protein concentrate.
    Aureshi S
    J Am Diet Assoc; 1975 Jun; 66(6):616. PubMed ID: 1151024
    [No Abstract]   [Full Text] [Related]  

  • 9. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK; Dedoussis GV; Falirea A; Kalogeropoulos N; Hatzinikola HS
    Int J Food Sci Nutr; 2002 Jul; 53(4):351-63. PubMed ID: 12090031
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Assailability in vitro by proteolytic enzymes of meat and fish proteins after ultra-high-frequency (UHF) heating].
    Kadaner IaD; Pantiukhina SV; Elovoĭ EI
    Vopr Pitan; 1968; 27(6):33-6. PubMed ID: 4904440
    [No Abstract]   [Full Text] [Related]  

  • 11. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.
    Rojas-Gonzalez JA; Avallone S; Brat P; Trystram G; Bohuon P
    Int J Food Sci Nutr; 2006; 57(1-2):123-36. PubMed ID: 16849120
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Crackers fortified with fish protein concentrate (FPC).
    Sidwell VD; Stillings BR
    J Am Diet Assoc; 1972 Sep; 61(3):276-80. PubMed ID: 5050331
    [No Abstract]   [Full Text] [Related]  

  • 13. Fish protein concentrate as a supplement to cereal diets.
    Munro IC; Morrison AB; Myer M
    J Am Diet Assoc; 1969 May; 54(5):398-400. PubMed ID: 5779839
    [No Abstract]   [Full Text] [Related]  

  • 14. Ask the doctor. You have written that fried fish isn't nearly as good for the heart as baked or broiled fish, probably because the oils many restaurants use for frying. What if I fry my fish at home using olive oil or canola oil? Would that make a difference?
    Hosmer C
    Harv Heart Lett; 2006 May; 16(9):8. PubMed ID: 16688882
    [No Abstract]   [Full Text] [Related]  

  • 15. [Sanitary and hygienic evaluation of frying fats and of the dishes cooked by frying].
    Egorova IP; Karaseva EV; Gromyko SG; Penskaia GS; Rupysheva IN
    Gig Sanit; 1977 Jun; (6):96. PubMed ID: 873243
    [No Abstract]   [Full Text] [Related]  

  • 16. A high oxidised frying oil content diet is less adipogenic, but induces glucose intolerance in rodents.
    Chao PM; Huang HL; Liao CH; Huang ST; Huang CJ
    Br J Nutr; 2007 Jul; 98(1):63-71. PubMed ID: 17433128
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Losses of natural antioxidants and vitamins during deep-fat frying.
    Boskou D
    Forum Nutr; 2003; 56():343-5. PubMed ID: 15806927
    [No Abstract]   [Full Text] [Related]  

  • 18. Dietary fish oil and digestible protein modify susceptibility to lipid peroxidation in the muscle of rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax).
    Alvarez MJ; Lopez-Bote CJ; Diez A; Corraze G; Arzel J; Dias J; Kaushik SJ; Bautista JM
    Br J Nutr; 1998 Sep; 80(3):281-9. PubMed ID: 9875068
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Squalene in oils and fats from domestic and commercial fryings of potatoes.
    Kalogeropoulos N; Andrikopoulos NK
    Int J Food Sci Nutr; 2004 Mar; 55(2):125-9. PubMed ID: 14985184
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying.
    Williams MJ; Sutherland WH; McCormick MP; Yeoman D; de Jong SA; Walker RJ
    Nutr Metab Cardiovasc Dis; 2001 Jun; 11(3):147-52. PubMed ID: 11590989
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 3.