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Journal Abstract Search

602 related items for PubMed ID: 17243088

  • 1. 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
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  • 2. 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 11; 52(16):5290-6. PubMed ID: 15291510
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  • 3. 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 11; 75(2):H62-7. PubMed ID: 20492236
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  • 4. [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 11; 194(11):966-9. PubMed ID: 7846353
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  • 5. Lipid oxidation of beef fillets during braising with different cooking oils.
    Saghir S, Wagner KH, Elmadfa I.
    Meat Sci; 2005 Nov 11; 71(3):440-5. PubMed ID: 22060918
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  • 6. 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 11; 98(4):795-803. PubMed ID: 25150632
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 52(25):7637-43. PubMed ID: 15675815
    [Abstract] [Full Text] [Related]

  • 8. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep 15; 75(7):S355-64. PubMed ID: 21535570
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  • 10. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.
    Tres A, Bou R, Guardiola F, Nuchi CD, Magrinyà N, Codony R.
    Animal; 2013 Mar 15; 7(3):505-17. PubMed ID: 23031441
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  • 13. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C, Lopez de Cerain A, Bello J.
    Mutagenesis; 2002 Jan 15; 17(1):63-6. PubMed ID: 11752235
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  • 15. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
    O'Neill LM, Galvin K, Morrissey PA, Buckley DJ.
    Br Poult Sci; 1998 Jul 15; 39(3):365-71. PubMed ID: 9693817
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  • 16. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    J Food Sci; 2011 Sep 15; 76(7):C1025-31. PubMed ID: 22417539
    [Abstract] [Full Text] [Related]

  • 17. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
    Johansson MA, Fredholm L, Bjerne I, Jägerstad M.
    Food Chem Toxicol; 1995 Dec 15; 33(12):993-1004. PubMed ID: 8847005
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  • 19. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
    Zotos A, Kotaras A, Mikras E.
    Food Sci Technol Int; 2013 Feb 15; 19(1):11-23. PubMed ID: 23239760
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