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Items: 1 to 20 of 183

1.

Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions.

Karoui IJ, Dhifi W, Jemia MB, Marzouk B.

J Sci Food Agric. 2011 Mar 30;91(5):927-33. doi: 10.1002/jsfa.4267. Epub 2011 Jan 6.

PMID:
21384362
2.

Olive oil stability under deep-frying conditions.

Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.

Food Chem Toxicol. 2010 Oct;48(10):2972-9. doi: 10.1016/j.fct.2010.07.036. Epub 2010 Aug 3.

PMID:
20678538
3.

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.

Ayadi MA, Grati-Kamoun N, Attia H.

Food Chem Toxicol. 2009 Oct;47(10):2613-9. doi: 10.1016/j.fct.2009.07.024. Epub 2009 Jul 25.

PMID:
19635520
4.

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;78(7):C978-84. doi: 10.1111/1750-3841.12166. Epub 2013 Jun 14.

PMID:
23772857
5.

Oxidation of corn oil during frying of soy-flour-added flour dough.

Yoon Y, Choe E.

J Food Sci. 2007 Aug;72(6):C317-23.

PMID:
17995672
6.

Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test.

Vieira TM, Regitano-D'Arce MA.

J Agric Food Chem. 1999 Jun;47(6):2203-6.

PMID:
10794610
7.

Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil.

Zaborowska Z, Przygoński K, Bilska A.

Acta Sci Pol Technol Aliment. 2012 Jul-Sep;11(3):283-91.

PMID:
22744949
8.

Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.

Orozco-Solano MI, Priego-Capote F, Luque de Castro MD.

J Agric Food Chem. 2011 Sep 28;59(18):9806-14. doi: 10.1021/jf2019159. Epub 2011 Sep 1.

PMID:
21859091
9.

Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating.

Pellegrini N, Visioli F, Buratti S, Brighenti F.

J Agric Food Chem. 2001 May;49(5):2532-8.

PMID:
11368632
10.

Palm oil and palm olein frying applications.

Ismail R.

Asia Pac J Clin Nutr. 2005;14(4):414-9.

11.

High-temperature natural antioxidant improves soy oil for frying.

Warner K, Gehring MM.

J Food Sci. 2009 Aug;74(6):C500-5. doi: 10.1111/j.1750-3841.2009.01249.x.

PMID:
19723188
12.

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.

Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS.

Int J Food Sci Nutr. 2002 Jul;53(4):351-63.

PMID:
12090031
13.

Effect of deep-fat frying on fat oxidation in soybean oil.

Goburdhun D, Jhurree B.

Int J Food Sci Nutr. 1995 Nov;46(4):363-71.

PMID:
8574863
14.

Antioxidative properties of Murraya koenigii leaf extracts in accelerated oxidation and deep-frying studies.

Nor FM, Suhaila M, Aini IN, Razali I.

Int J Food Sci Nutr. 2009;60 Suppl 2:1-11. doi: 10.1080/09637480802158168. Epub 2009 May 29.

PMID:
19488917
15.

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH.

J Agric Food Chem. 2003 Jan 29;51(3):667-72.

PMID:
12537439
16.

Antioxidant protection of edible oils.

Cheung SC, Szeto YT, Benzie IF.

Plant Foods Hum Nutr. 2007 Mar;62(1):39-42. Epub 2007 Feb 7.

PMID:
17285359
17.

Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil.

Schroeder MT, Becker EM, Skibsted LH.

J Agric Food Chem. 2006 May 3;54(9):3445-53.

PMID:
16637706
18.

Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils.

Parry J, Su L, Luther M, Zhou K, Yurawecz MP, Whittaker P, Yu L.

J Agric Food Chem. 2005 Feb 9;53(3):566-73.

PMID:
15686403
19.

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. doi: 10.1021/jf503146f. Epub 2014 Oct 13.

PMID:
25264922
20.

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 1;146:603-7. doi: 10.1016/j.foodchem.2013.08.132. Epub 2013 Sep 7.

PMID:
24176387
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