A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

Magnetic Resonance ◽

Soybean Oil ◽

Medium Composition ◽

Deep Frying ◽

Frying Medium ◽

Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance

Food Research International ◽

10.1016/j.foodres.2014.05.015 ◽

2014 ◽

Vol 62 ◽

pp. 998-1007 ◽

Cited By ~ 9

Author(s):

Andrea Martínez-Yusta ◽

María D. Guillén

Keyword(s):

Magnetic Resonance ◽

Deep Frying ◽

Fried Food ◽

Frying Medium ◽

Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Food Chemistry ◽

10.1016/j.foodchem.2013.11.015 ◽

2014 ◽

Vol 150 ◽

pp. 429-437 ◽

Cited By ~ 26

Author(s):

Andrea Martínez-Yusta ◽

María Dolores Guillén

Keyword(s):

Magnetic Resonance ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Deep Frying ◽

Influence Of Food ◽

Frying Medium ◽

Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying

LWT ◽

10.1016/j.lwt.2021.111900 ◽

2021 ◽

pp. 111900

Author(s):

Gangcheng Wu ◽

Shuyan Han ◽

Xu Li ◽

Emad Karrar ◽

Lirong Xu ◽

...

Keyword(s):

Magnetic Resonance ◽

Soybean Oil ◽

Oxidation Process ◽

Camellia Oleifera ◽

Seed Cake ◽

Phenolic Extract ◽

Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance

Food Chemistry ◽

10.1016/j.foodchem.2017.10.098 ◽

2018 ◽

Vol 245 ◽

pp. 312-323 ◽

Cited By ~ 22

Author(s):

A.S. Martin-Rubio ◽

P. Sopelana ◽

M.L. Ibargoitia ◽

María D. Guillén

Keyword(s):

Magnetic Resonance ◽

Soybean Oil ◽

Oxidation Process ◽

Storage Conditions ◽

Prooxidant Effect ◽

Accelerated Storage ◽

The potential of lysine to extend the shelf life of soybean oil evidenced by 1H Nuclear Magnetic Resonance

LWT ◽

10.1016/j.lwt.2019.01.070 ◽

2019 ◽

Vol 105 ◽

pp. 169-176 ◽

Cited By ~ 1

Author(s):

A.S. Martin-Rubio ◽

P. Sopelana ◽

María D. Guillén

Keyword(s):

Magnetic Resonance ◽

Soybean Oil ◽

Shelf Life ◽

A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol

Food Research International ◽

10.1016/j.foodres.2018.07.064 ◽

2018 ◽

Vol 114 ◽

pp. 230-239 ◽

Cited By ~ 7

Author(s):

A.S. Martin-Rubio ◽

P. Sopelana ◽

María D. Guillén

Keyword(s):

Magnetic Resonance ◽

Soybean Oil ◽

Oxidation Process ◽

Alpha Tocopherol ◽

Gamma Tocopherol ◽

Complex Effect ◽

Insight Into ◽

Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance

LWT ◽

10.1016/j.lwt.2020.110740 ◽

2021 ◽

Vol 138 ◽

pp. 110740

Author(s):

Xiaofei Yang ◽

Zongyuan Han ◽

Tianshuang Xia ◽

Yaping Xu ◽

Zhaoxia Wu

Keyword(s):

Fatty Acids ◽

Magnetic Resonance ◽

Oxidation State ◽

Unsaturated Fatty Acids ◽

Edible Oils ◽

Low Field ◽

State Evolution ◽

P4-042: 1H nuclear magnetic resonance (NMR) studies of red blood cell permeability from patients with cardiovascular pathology

Alzheimer s & Dementia ◽

10.1016/j.jalz.2012.05.1743 ◽

2012 ◽

Vol 8 (4S_Part_18) ◽

pp. P650-P650

Author(s):

Cristian Revnic ◽

Floarea Revnic

Keyword(s):

Magnetic Resonance ◽

Blood Cell ◽

Red Blood Cell ◽

Cell Permeability ◽

Nmr Studies ◽

Cardiovascular Pathology ◽

1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

Food Engineering Reviews ◽

10.1007/s12393-015-9118-y ◽

2015 ◽

Vol 8 (1) ◽

pp. 1-22 ◽

Cited By ~ 85

Author(s):

Emrah Kirtil ◽

Mecit H. Oztop

Keyword(s):

Magnetic Resonance Imaging ◽

Magnetic Resonance ◽

Food Science ◽

Resonance Imaging ◽

Nuclear Magnetic Resonance Relaxometry ◽

1H-Nuclear Magnetic Resonance Studies on the Conformational Changes Related to the Foaming Properties of β-Lactoglobulin

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(98)75815-1 ◽

1998 ◽

Vol 81 (10) ◽

pp. 2580-2587 ◽

Cited By ~ 5

Author(s):

J. Belloque ◽

Gary M. Smith

Keyword(s):

Magnetic Resonance ◽

Conformational Changes ◽

Foaming Properties ◽

Magnetic Resonance Studies ◽

Β Lactoglobulin ◽