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.
297 related articles for article (PubMed ID: 7846353)
1. [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]
2. Selected quality parameters of salmon and meat when fried with or without added fat. Elmadfa I; Al-Saghir S; Kanzler S; Frisch G; Majchrzak D; Wagner KH Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
7. 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]
8. 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]
9. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system. Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas C; Jiménez-Colmenero F Meat Sci; 2014 Dec; 98(4):795-803. PubMed ID: 25150632 [TBL] [Abstract][Full Text] [Related]
10. Chemistry in the kitchen. Making ground meat more healthful. Small DM; Oliva C; Tercyak A N Engl J Med; 1991 Jan; 324(2):73-7. PubMed ID: 1984186 [TBL] [Abstract][Full Text] [Related]
11. Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil. Librelotto J; Bastida S; Serrano A; Cofrades S; Jiménez-Colmenero F; Sánchez-Muniz FJ Meat Sci; 2008 Oct; 80(2):431-41. PubMed ID: 22063350 [TBL] [Abstract][Full Text] [Related]
12. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils. Perez C; Lopez de Cerain A; Bello J Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235 [TBL] [Abstract][Full Text] [Related]
13. 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]
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. 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]
16. Oil uptake by beef during pan frying: impact on fatty acid composition. Clerjon S; Kondjoyan A; Bonny JM; Portanguen S; Chevarin C; Thomas A; Bauchart D Meat Sci; 2012 May; 91(1):79-87. PubMed ID: 22265369 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices. Karacabey E; Turan MS; Özçelik ŞG; Baltacıoğlu C; Küçüköner E J Sci Food Agric; 2016 Oct; 96(13):4603-12. PubMed ID: 26916385 [TBL] [Abstract][Full Text] [Related]
19. Provenance of the oil in par-fried French fries after finish frying. Al-Khusaibi M; Gordon MH; Lovegrove JA; Niranjan K J Food Sci; 2012 Jan; 77(1):E32-6. PubMed ID: 22260106 [TBL] [Abstract][Full Text] [Related]
20. Impact of high-temperature food processing on fats and oils. Warner K Adv Exp Med Biol; 1999; 459():67-77. PubMed ID: 10335369 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]