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

384 related items for PubMed ID: 27806575

  • 21. Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.
    Omar MN, Nor NN, Idris NA.
    Pak J Biol Sci; 2007 Apr 01; 10(7):1044-9. PubMed ID: 19070048
    [Abstract] [Full Text] [Related]

  • 22. The effect of frying on glycidyl esters content in palm oil.
    Aniołowska M, Kita A.
    Food Chem; 2016 Jul 15; 203():95-103. PubMed ID: 26948594
    [Abstract] [Full Text] [Related]

  • 23. 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]

  • 24. Changes in chemical composition of frozen coated fish products during deep-frying.
    Pérez-Palacios T, Petisca C, Casal S, Ferreira IM.
    Int J Food Sci Nutr; 2014 Mar 15; 65(2):212-8. PubMed ID: 24215289
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 Mar 15; 459():67-77. PubMed ID: 10335369
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. 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 01; 146():603-7. PubMed ID: 24176387
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33. Plasticized methylcellulose coating for reducing oil uptake in potato chips.
    Tavera-Quiroz MJ, Urriza M, Pinotti A, Bertola N.
    J Sci Food Agric; 2012 May 01; 92(7):1346-53. PubMed ID: 22102087
    [Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.
    Yuan Y, Chen D, Liu H, Wu S, Yan H.
    J Food Sci; 2016 Aug 01; 81(8):T2114-21. PubMed ID: 27376628
    [Abstract] [Full Text] [Related]

  • 38. Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.
    Wang Y, Zhu M, Mei J, Luo S, Leng T, Chen Y, Nie S, Xie M.
    J Food Sci; 2019 Jul 01; 84(7):1966-1978. PubMed ID: 31206695
    [Abstract] [Full Text] [Related]

  • 39. Acrylamide content of commercial frying oil.
    Totani N, Yawata M, Takada M, Moriya M.
    J Oleo Sci; 2007 Jul 01; 56(2):103-6. PubMed ID: 17898470
    [Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 20.