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Journal Abstract Search

263 related items for PubMed ID: 34121029

  • 1. Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
    Xu L, Ji X, Wu G, Karrar E, Yao L, Wang X.
    J Oleo Sci; 2021 Jul 01; 70(7):885-899. PubMed ID: 34121029
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  • 2. Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages.
    Xu L, Mei X, Chang J, Wu G, Zhang H, Jin Q, Wang X.
    Food Chem; 2022 Jan 30; 368():130581. PubMed ID: 34399180
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  • 3. Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination.
    Xu L, Chang J, Mei X, Zhang Y, Wu G, Jin Q, Wang X.
    J Sci Food Agric; 2022 May 30; 102(7):2792-2804. PubMed ID: 34716586
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  • 4. 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
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  • 5. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
    Zhang H, Zhang H, Cheng L, Wang L, Qian H.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 Apr 01; 32(7):1083-8. PubMed ID: 25953074
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  • 7. 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 01; 77(1):E32-6. PubMed ID: 22260106
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  • 8. 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 01; 122():318-329. PubMed ID: 31229085
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  • 9. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
    Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS.
    Food Chem; 2016 Nov 15; 211():669-78. PubMed ID: 27283682
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  • 10. 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
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  • 11. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.
    Ma L, Liu G, Cheng W, Liu X, Liu H, Wang Q.
    Food Funct; 2019 Nov 01; 10(11):7052-7062. PubMed ID: 31616895
    [Abstract] [Full Text] [Related]

  • 12. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
    Li X, Li J, Wang Y, Cao P, Liu Y.
    Food Chem; 2017 Dec 15; 237():98-105. PubMed ID: 28764095
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  • 15. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
    Tian P, Zhan P, Tian H, Wang P, Lu C, Zhao Y, Ni R, Zhang Y.
    Food Chem; 2021 May 30; 345():128748. PubMed ID: 33340890
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