BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

199 related articles for article (PubMed ID: 8197784)

  • 1. 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]  

  • 2. Relationship between chemical and physical indexes and column and HPSE chromatography methods for evaluating frying oil.
    López-Varela S; Sánchez-Muniz FJ; Garrido-Polonio C; Arroyo R; Cuesta C
    Z Ernahrungswiss; 1995 Dec; 34(4):308-13. PubMed ID: 8585247
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Small scale frying of potatoes in sunflower oil: thermooxidative alteration of the fat content in the fried product.
    Garrido-Polonio MC; Sánchez-Muniz FJ; Arroyo R; Cuesta
    Z Ernahrungswiss; 1994 Dec; 33(4):267-76. PubMed ID: 7732705
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment.
    Romero A; Bastida S; Sánchez-Muniz FJ
    Food Chem Toxicol; 2006 Oct; 44(10):1674-81. PubMed ID: 16806629
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Does frequent replenishment with fresh monoenoic oils permit the frying of potatoes indefinitely?
    Romero A; Cuesta C; Sánchez-Muniz FJ
    J Agric Food Chem; 1999 Mar; 47(3):1168-73. PubMed ID: 10552433
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
    Olivero-David R; Mena C; Pérez-Jimenez MA; Sastre B; Bastida S; Márquez-Ruiz G; Sánchez-Muniz FJ
    J Agric Food Chem; 2014 Dec; 62(48):11637-46. PubMed ID: 25390818
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Hydrolysis of used frying palm olein and sunflower oil catalyzed by porcine pancreatic lipase.
    Arroyo R; Sánchez-Muniz FJ; Cuesta C; Burguillo FJ; Sánchez-Montero JM
    Lipids; 1996 Nov; 31(11):1133-9. PubMed ID: 8934445
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying.
    Babiker EE; Al-Juhaimi FY; Tanrıverdi ES; Özcan MM; Ahmed IAM; Ghafoor K; Almusallam IA
    J Oleo Sci; 2020 Sep; 69(9):985-992. PubMed ID: 32788517
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
    Li X; Wu G; Yang F; Meng L; Huang J; Zhang H; Jin Q; Wang X
    Food Chem; 2019 Jan; 272():12-17. PubMed ID: 30309521
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A; Jabeur H; Aladedunye F; Rebai A; Matthäus B; Bouaziz M
    J Agric Food Chem; 2014 Oct; 62(42):10357-67. PubMed ID: 25264922
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Frying stability of Moringa stenopetala seed oil.
    Lalas S; Gortzi O; Tsaknis J
    Plant Foods Hum Nutr; 2006 Jun; 61(2):99-108. PubMed ID: 16810562
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Changes produced in oils during vacuum and traditional frying of potato chips.
    Crosa MJ; Skerl V; Cadenazzi M; Olazábal L; Silva R; Suburú G; Torres M
    Food Chem; 2014 Mar; 146():603-7. PubMed ID: 24176387
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend.
    Boukandoul S; Santos CS; Casal S; Zaidi F
    J Sci Food Agric; 2019 Sep; 99(12):5483-5490. PubMed ID: 31087351
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Oxidation of frying oils during intermittent usage.
    Totani N; Tateishi S; Mori T; Hammond EG
    J Oleo Sci; 2012; 61(11):601-7. PubMed ID: 23138249
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of frying on glycidyl esters content in palm oil.
    Aniołowska M; Kita A
    Food Chem; 2016 Jul; 203():95-103. PubMed ID: 26948594
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of the frying performance of olive oil and palm superolein.
    Romano R; Giordano A; Vitiello S; Grottaglie LL; Musso SS
    J Food Sci; 2012 May; 77(5):C519-31. PubMed ID: 22490166
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying.
    Marmesat S; Morales A; Velasco J; Carmen Dobarganes M
    Food Chem; 2012 Dec; 135(4):2333-9. PubMed ID: 22980810
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.