BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

161 related articles for article (PubMed ID: 6293212)

  • 1. Decrease in essential fatty acid content of edible fats during the frying process.
    Gere A
    Z Ernahrungswiss; 1982 Sep; 21(3):191-201. PubMed ID: 6293212
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Dietary fat analysis--a contribution to the problem of nutrition and aging].
    Reuter W; Heybey U
    Z Alternsforsch; 1984; 39(3):129-34. PubMed ID: 6087576
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.
    Bhardwaj S; Passi SJ; Misra A; Pant KK; Anwar K; Pandey RM; Kardam V
    Food Chem; 2016 Dec; 212():663-70. PubMed ID: 27374582
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Degradation of linoleic acid during potato frying.
    Kilgore L; Bailey M
    J Am Diet Assoc; 1970 Feb; 56(2):130-2. PubMed ID: 5467003
    [No Abstract]   [Full Text] [Related]  

  • 5. Trans-isomeric fatty acids present in West German margarines, shortenings, frying and cooking fats.
    Heckers H; Melcher FW
    Am J Clin Nutr; 1978 Jun; 31(6):1041-9. PubMed ID: 665548
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Similar serum lipoprotein cholesterol concentrations in healthy subjects on diets enriched with rapeseed and with sunflower oil.
    Nydahl M; Gustafsson IB; Ohrvall M; Vessby B
    Eur J Clin Nutr; 1994 Feb; 48(2):128-37. PubMed ID: 8194494
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Results of comparative analyses of linoleic and linolenic acids in the laboratories of CSSR].
    Holasová M; Jirousová J; Blattná J
    Nahrung; 1971; 15(5):539-43. PubMed ID: 5172918
    [No Abstract]   [Full Text] [Related]  

  • 8. The effects of dietary alpha-linolenic acid on the composition of nerve membranes, enzymatic activity, amplitude of electrophysiological parameters, resistance to poisons and performance of learning tasks in rats.
    Bourre JM; Francois M; Youyou A; Dumont O; Piciotti M; Pascal G; Durand G
    J Nutr; 1989 Dec; 119(12):1880-92. PubMed ID: 2576038
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in chemical composition of frozen coated fish products during deep-frying.
    Pérez-Palacios T; Petisca C; Casal S; Ferreira IM
    Int J Food Sci Nutr; 2014 Mar; 65(2):212-8. PubMed ID: 24215289
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of a sunflower oil used for frying by different analytical indexes and column and gas chromatography.
    Sánchez-Muniz FJ; Cuesta C; Garrido-Polonio MC
    Z Ernahrungswiss; 1994 Mar; 33(1):16-23. PubMed ID: 8197784
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Trans-unsaturated fatty acids in margarines and human subcutaneous fat in Israel.
    Enig MG; Budowski P; Blondheim SH
    Hum Nutr Clin Nutr; 1984 May; 38(3):223-30. PubMed ID: 6086551
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of the effects of two diets rich in monounsaturated fatty acids differing in their linoleic/alpha-linolenic acid ratio on platelet aggregation.
    Freese R; Mutanen M; Valsta LM; Salminen I
    Thromb Haemost; 1994 Jan; 71(1):73-7. PubMed ID: 7909389
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Alpha-linolenic acid in rapeseed oil partly compensates for the effect of fish restriction on plasma long chain n-3 fatty acids.
    Valsta LM; Salminen I; Aro A; Mutanen M
    Eur J Clin Nutr; 1996 Apr; 50(4):229-35. PubMed ID: 8730609
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Nutrition physiology properties of fish-frying fats. 3. Gel permeation chromatography of fish-frying fats].
    Unbehend M; Scharmann H
    Z Ernahrungswiss; 1973 Jun; 12(2):134-43. PubMed ID: 4797654
    [No Abstract]   [Full Text] [Related]  

  • 16. [Nutritional and biological experiences on low-erucic acid rapeseed oil "Janpol". Studies on rats after ingestion of "Janpol" oil and other edible fats].
    Ziemlański S; Budzynska-Topolowska J
    Ann Nutr Aliment; 1978; 32(6):1233-55. PubMed ID: 220900
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.
    Aladedunye F; Przybylski R
    Food Chem; 2013 Dec; 141(3):2373-8. PubMed ID: 23870970
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Prooxidant activity of oxidized alpha-tocopherol in vegetable oils.
    Chapman TM; Kim HJ; Min DB
    J Food Sci; 2009 Sep; 74(7):C536-42. PubMed ID: 19895457
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of fish and oil nature on frying process and nutritional product quality.
    Ansorena D; Guembe A; Mendizábal T; Astiasarán I
    J Food Sci; 2010 Mar; 75(2):H62-7. PubMed ID: 20492236
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.