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

138 related items for PubMed ID: 37704448

  • 1. Improvement in Frying Stability of Safflower Oil by Blending with Refined Olive Pomace Oil during Deep Fat Frying.
    Yılmaz EG, Yorulmaz A.
    J Oleo Sci; 2023 Oct 03; 72(10):901-910. PubMed ID: 37704448
    [Abstract] [Full Text] [Related]

  • 2. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.
    Ben Hammouda I, Triki M, Matthäus B, Bouaziz M.
    J Agric Food Chem; 2018 Apr 04; 66(13):3514-3523. PubMed ID: 29526090
    [Abstract] [Full Text] [Related]

  • 3. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.
    Wong YH, Muhamad H, Abas F, Lai OM, Nyam KL, Tan CP.
    Food Chem; 2017 Mar 15; 219():126-130. PubMed ID: 27765207
    [Abstract] [Full Text] [Related]

  • 4. Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries.
    Chu M, Noh E, Lee KG.
    Food Sci Biotechnol; 2024 Jul 15; 33(10):2275-2287. PubMed ID: 39145121
    [Abstract] [Full Text] [Related]

  • 5. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil.
    Sahin Ozkan K, Ketenoglu O, Yorulmaz A, Tekin A.
    J Food Sci Technol; 2019 Jul 15; 56(7):3449-3460. PubMed ID: 31274913
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 8. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
    Aniołowska M, Kita A.
    J Am Oil Chem Soc; 2015 Jul 15; 92(11-12):1621-1631. PubMed ID: 26640279
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 12. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A, Jabeur H, Aladedunye F, Rebai A, Matthäus B, Bouaziz M.
    J Agric Food Chem; 2014 Oct 22; 62(42):10357-67. PubMed ID: 25264922
    [Abstract] [Full Text] [Related]

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

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 22; 48(10):2972-9. PubMed ID: 20678538
    [Abstract] [Full Text] [Related]

  • 17. Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying.
    Ioannou ET, Gliatis KS, Zoidis E, Georgiou CA.
    Molecules; 2023 May 24; 28(11):. PubMed ID: 37298766
    [Abstract] [Full Text] [Related]

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

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

  • 20. Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil.
    Mishra R, Sharma HK.
    J Food Sci Technol; 2014 Jun 24; 51(6):1076-84. PubMed ID: 24876639
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.