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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

195 related items for PubMed ID: 24215289

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying.
    Multari S, Marsol-Vall A, Heponiemi P, Suomela JP, Yang B.
    Food Res Int; 2019 Aug; 122():318-329. PubMed ID: 31229085
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils.
    Thürer A, Granvogl M.
    J Agric Food Chem; 2016 Nov 30; 64(47):9107-9115. PubMed ID: 27806575
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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 15; 77(1):E32-6. PubMed ID: 22260106
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 135(4):2333-9. PubMed ID: 22980810
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Effect of amino acids on the formation and distribution of volatile aldehydes in high oleic sunflower oil during frying.
    Huang J, Zhao N, Wang L, He H, Song Z, Wang X.
    Food Res Int; 2024 Sep 15; 192():114749. PubMed ID: 39147554
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.
    Peng CY, Lan CH, Lin PC, Kuo YC.
    J Hazard Mater; 2017 Feb 15; 324(Pt B):160-167. PubMed ID: 27780622
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. 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 15; 98(4):795-803. PubMed ID: 25150632
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.