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.
54 related articles for article (PubMed ID: 5689359)
1. Changes in frying fats with different foods. Bennion M; Park RL J Am Diet Assoc; 1968 Apr; 52(4):308-12. PubMed ID: 5689359 [No Abstract] [Full Text] [Related]
2. Changes in frying fats with batters containing egg. Bennion M; Stirk KS; Ball BH J Am Diet Assoc; 1976 Mar; 68(3):234-6. PubMed ID: 942985 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Lipid changes in egg yolks and cakes baked in microwave ovens. Schiller EA; Pratt DE; Reber EF J Am Diet Assoc; 1973 May; 62(5):529-33. PubMed ID: 4735402 [No Abstract] [Full Text] [Related]
5. [Possibilities in the development of calorie-poor spread-and cooking-fats]. Brammer KR Bibl Nutr Dieta; 1971; 16():101-11. PubMed ID: 5113476 [No Abstract] [Full Text] [Related]
6. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. Sumathi A; Ushakumari SR; Malleshi NG Int J Food Sci Nutr; 2007 Aug; 58(5):350-62. PubMed ID: 17558727 [TBL] [Abstract][Full Text] [Related]
7. [Heating of fats: a study of food frying processes]. Varela G Bibl Nutr Dieta; 1977; (25):112-21. PubMed ID: 911298 [No Abstract] [Full Text] [Related]
8. [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]
9. Oxidation of corn oil during frying of soy-flour-added flour dough. Yoon Y; Choe E J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672 [TBL] [Abstract][Full Text] [Related]
10. Polar components of frying fats derived from data of dielectric measurements. Wegmüller F Z Lebensm Unters Forsch; 1994 Jul; 199(1):51-4. PubMed ID: 8067060 [TBL] [Abstract][Full Text] [Related]
11. [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]
12. The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods. Kadohisa M; Verhagen JV; Rolls ET Neuroscience; 2005; 132(1):33-48. PubMed ID: 15780464 [TBL] [Abstract][Full Text] [Related]
13. Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen. Watkins BA; Feng S; Strom AK; DeVitt AA; Yu L; Li Y J Agric Food Chem; 2003 Nov; 51(23):6870-6. PubMed ID: 14582988 [TBL] [Abstract][Full Text] [Related]
14. Food science. Why is a soggy potato chip unappetizing? Weiss G Science; 2001 Sep; 293(5536):1753-4. PubMed ID: 11546850 [No Abstract] [Full Text] [Related]
15. Effects of yolk contamination, shearing, and heating on foaming properties of fresh egg white. Wang G; Wang T J Food Sci; 2009 Mar; 74(2):C147-56. PubMed ID: 19323729 [TBL] [Abstract][Full Text] [Related]
16. Trans fats in New Zealand: time for labelling regulations? Gladding P; Benatar JR N Z Med J; 2007 Nov; 120(1265):U2801. PubMed ID: 18264181 [TBL] [Abstract][Full Text] [Related]
17. Heats of combustion of chemically different lipids. Miles C; Hardison N; Weihrauch JL; Prather E; Berlin E; Bodwell CE J Am Diet Assoc; 1984 Jun; 84(6):659-64. PubMed ID: 6539348 [TBL] [Abstract][Full Text] [Related]
18. A comparison of used cooking oils: a very heterogeneous feedstock for biodiesel. Knothe G; Steidley KR Bioresour Technol; 2009 Dec; 100(23):5796-801. PubMed ID: 19592239 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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] [Next] [New Search]