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Journal Abstract Search

172 related items for PubMed ID: 38540690

  • 1. Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils.
    Rudzińska M, Gramza-Michałowska A, Radzimirska-Graczyk M, Gruczyńska-Sękowska E.
    Biomolecules; 2024 Feb 23; 14(3):. PubMed ID: 38540690
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  • 2. Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying.
    Przybylski R, Gruczynska E, Aladedunye F.
    J Am Oil Chem Soc; 2013 Feb 23; 90(9):1271-1280. PubMed ID: 23976786
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  • 4. 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 Feb 23; 32(7):1083-8. PubMed ID: 25953074
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  • 5. 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 Feb 23; 92(11-12):1621-1631. PubMed ID: 26640279
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  • 6. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
    Flores-Álvarez Mdel C, Molina-Hernández EF, Hernández-Raya JC, Sosa-Morales ME.
    J Food Sci; 2012 Nov 23; 77(11):C1136-43. PubMed ID: 23107039
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  • 9. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.
    Daniel DR, Thompson LD, Shriver BJ, Wu CK, Hoover LC.
    J Am Diet Assoc; 2005 Dec 23; 105(12):1927-32. PubMed ID: 16321599
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  • 16. The content and composition of sterols and sterol esters in low erucic acid rapeseed (Brassica napus).
    Johansson A, Appelqvist LÅ.
    Lipids; 1978 Oct 23; 13(10):658-65. PubMed ID: 27520108
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  • 17. 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 23; 122():318-329. PubMed ID: 31229085
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