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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

284 related items for PubMed ID: 25529707

  • 1.
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  • 2. Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying.
    Ma L, He Q, Qiu Y, Liu H, Wu J, Liu G, Brennan C, Brennan MA, Zhu L.
    Food Chem; 2021 Jun 15; 347():129080. PubMed ID: 33508586
    [Abstract] [Full Text] [Related]

  • 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 15; 75(2):H62-7. PubMed ID: 20492236
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  • 4. Oxygen content and oxidation in frying oil.
    Totani N, Yawata M, Mori T, Hammond EG.
    J Oleo Sci; 2013 Mar 15; 62(12):989-95. PubMed ID: 24292350
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  • 5. 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 15; 122():318-329. PubMed ID: 31229085
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  • 6. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
    Chang C, Wu G, Zhang H, Jin Q, Wang X.
    Crit Rev Food Sci Nutr; 2020 Aug 15; 60(9):1496-1514. PubMed ID: 30740987
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  • 8. Effect of frying and storage on oxidative quality of conjugated linoleic-acid-rich soybean oil produced by photoisomerization using plantain as a model system.
    Rodríguez-Miranda J, Gallegos-Marín I, Hernández-Santos B, Herman-Lara E, Medina-Juárez LA, Juárez-Barrientos JM, Martínez-Sánchez CE.
    J Sci Food Agric; 2019 Jun 15; 99(8):3910-3916. PubMed ID: 30693524
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  • 10. Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.
    Moumtaz S, Percival BC, Parmar D, Grootveld KL, Jansson P, Grootveld M.
    Sci Rep; 2019 Mar 11; 9(1):4125. PubMed ID: 30858398
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  • 12. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 Mar 11; 459():67-77. PubMed ID: 10335369
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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 11; 17(1):63-6. PubMed ID: 11752235
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  • 14. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.
    Lee J, Lee S, Lee H, Park K, Choe E.
    J Agric Food Chem; 2002 Sep 25; 50(20):5664-9. PubMed ID: 12236695
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  • 17. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 25; 48(10):2972-9. PubMed ID: 20678538
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  • 20. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
    Cardoso-Ugarte GA, Morlán-Palmas CC, Sosa-Morales ME.
    J Food Sci; 2013 Jul 25; 78(7):C978-84. PubMed ID: 23772857
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