Papers mentioning cooking oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study clarified the effects of pulsed electric field (PEF) treatment on microbial inactivation and flavor regulation in egg yolk liquid (EYL). Microorganisms were efficiently... Read full abstract on PubMed →
Environmental toxicants are increasingly suspected to influence cardiovascular (CV) and all-cause mortality, but previous studies mostly focused on one or a few chemicals. We exami... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the associations between exposure to blood volatile organic compounds (VOCs) and the level of serum neurofilament light chain (NfL) in ad... Read full abstract on PubMed →
Volatile organic compounds (VOCs) influence significantly sensory properties of espresso coffee (EC). However, some of these chemicals, such as furans reported to have a negative i... Read full abstract on PubMed →
Correct analysis of whole blood volatile organic compounds (VOCs) in evaluating possible exposure situations requires differentiation of smokers from nonsmokers. Whole blood concen... Read full abstract on PubMed →
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →
The objective of this study was to develop a simultaneous analysis method of furan and its 10 derivatives in different food commodities. The results indicated that furan and its 10... Read full abstract on PubMed →
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared f... Read full abstract on PubMed →
Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducte... Read full abstract on PubMed →
Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 co... Read full abstract on PubMed →
Acrylamide and furanic compounds, such as furan and 5-hydroxymethylfurfural (HMF), are formed in a variety of heat-treated commercial foods. They are known to be toxic and, accordi... Read full abstract on PubMed →
A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through... Read full abstract on PubMed →
Seafood is abundant in high-quality protein, healthy fats (n-3 and n-6 PUFAs), minerals (calcium, magnesium, copper, selenium, and so on), and vitamin D. Functional compounds in se... Read full abstract on PubMed →
Formaldehyde is added illegally to food to extend its shelf life due to its antiseptic and preservation properties. Several research has been conducted to examine the consequences... Read full abstract on PubMed →
Indoor air pollution resulting from volatile organic compounds (VOCs) is a significant health concern, especially formaldehyde. Therefore, predicting indoor formaldehyde concentrat... Read full abstract on PubMed →
The release of melamine and formaldehyde from kitchenware made of melamine resins is still a matter of great concern. To investigate the migration and release behavior of the monom... Read full abstract on PubMed →
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioact... Read full abstract on PubMed →
UNLABELLED: Although recognized as less dangerous than conventional cigarettes, the toxicity of the electronic cigarette vapor's toxicity remains to be fully assessed. This review... Read full abstract on PubMed →
Dimethylsulfide (DMS) is a naturally occurring chemical that is part of the biogeochemical sulfur cycle and has been implicated in climate-relevant atmospheric processes. In additi... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.