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There are 52737 results for: content related to: Intake of fried meat and risk of cancer: A follow-up study in finland

  1. Meat, cooking methods and colorectal cancer: A case-referent study in Stockholm

    International Journal of Cancer

    Volume 49, Issue 4, 21 October 1991, Pages: 520–525, Maria Gerhardsson de Verdier, Ulla Hagman, Ruth K. Peters, Gunnar Steineck and Eva Övervik

    Version of Record online : 17 JUL 2006, DOI: 10.1002/ijc.2910490408

  2. You have free access to this content
    Intake of red meat and heterocyclic amines, metabolic pathway genes and bladder cancer risk

    International Journal of Cancer

    Volume 131, Issue 8, 15 October 2012, Pages: 1892–1903, Jie Lin, Michele R. Forman, Jianming Wang, H. Barton Grossman, Meng Chen, Colin P. Dinney, Ernest T. Hawk and Xifeng Wu

    Version of Record online : 6 MAR 2012, DOI: 10.1002/ijc.27437

  3. Urinary mutagenesis and fried red meat intake: Influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study

    Environmental and Molecular Mutagenesis

    Volume 43, Issue 1, 2004, Pages: 53–74, Ulrike Peters, Rashmi Sinha, Douglas A. Bell, Nathaniel Rothman, Delores J. Grant, Mary A. Watson, Martin Kulldorff, Lance R. Brooks, Sarah H. Warren and David M. DeMarini

    Version of Record online : 16 JAN 2004, DOI: 10.1002/em.10205

  4. Optimization of Microwave-Assisted Predrying and Deep-Fat-Frying Conditions to Produce Fried Carrot Slices

    Journal of Food Process Engineering

    Erkan Karacabey, Şehrıban Gül Özçelık, Merve Seçıl Turan, Cem Baltacioğlu and Erdoğan Küçüköner

    Version of Record online : 3 APR 2016, DOI: 10.1111/jfpe.12381

  5. Vitamin A supplements, fried foods, fat and urothelial cancer. A case-referent study in Stockholm in 1985–87

    International Journal of Cancer

    Volume 45, Issue 6, 15 June 1990, Pages: 1006–1011, Gunnar Steineck, Ulla Hagman, Maria Gerhardsson and Staffan E. Norell

    Version of Record online : 17 JUL 2006, DOI: 10.1002/ijc.2910450604

  6. Improving the quality of fried oils by using different filter aids

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 13, October 2006, Pages: 2228–2240, Radwan S Farag and Ayman M El-Anany

    Version of Record online : 24 AUG 2006, DOI: 10.1002/jsfa.2607

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    Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 5, September 2015, Pages: 601–633, Qing Zhang, Wen Qin, Meiliang Li, Qun Shen and Ahmed S.M. Saleh

    Version of Record online : 3 JUL 2015, DOI: 10.1111/1541-4337.12147

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    Reorganization of actin cytoskeleton by FRIED, a Frizzled-8 associated protein tyrosine phosphatase

    Developmental Dynamics

    Volume 234, Issue 1, September 2005, Pages: 90–101, Keiji Itoh, Mikhail Lisovsky, Hiroki Hikasa and Sergei Y. Sokol

    Version of Record online : 5 AUG 2005, DOI: 10.1002/dvdy.20526

  9. You have full text access to this OnlineOpen article
    Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

    Food Science & Nutrition

    Volume 4, Issue 1, January 2016, Pages: 80–88, Adebukola T. Omidiran, Olajide P. Sobukola, Ajoke Sanni, Abdul-Rasaq A. Adebowale, Olusegun A. Obadina, Lateef O. Sanni, Keith Tomlins and Tosch Wolfgang

    Version of Record online : 29 JUL 2015, DOI: 10.1002/fsn3.255

  10. Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying process

    International Journal of Food Science & Technology

    Volume 43, Issue 7, July 2008, Pages: 1306–1315, Radwan S. Farag, Mostafa M. Farag and Rehab F.M. Ali

    Version of Record online : 31 JAN 2008, DOI: 10.1111/j.1365-2621.2007.01609.x

  11. A study of the aroma of fried bacon and fried pork loin

    Journal of the Science of Food and Agriculture

    Volume 84, Issue 8, June 2004, Pages: 825–831, María L Timón, Ana I Carrapiso, Ángela Jurado and Jürgen van de Lagemaat

    Version of Record online : 16 APR 2004, DOI: 10.1002/jsfa.1740

  12. Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark

    Journal of Food Science

    Volume 69, Issue 5, June 2004, Pages: C411–C414, J. Lee, M. Kim and E. Choe

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10707.x

  13. EFFECT OF OVEN HOLDING ON QUALITIES OF FRIED CHICKEN PARTS

    Journal of Food Science

    Volume 45, Issue 3, May 1980, Pages: 635–637, C. S. YANG and T. C. CHEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb04119.x

  14. FRYING CHARACTERISTICS OF CASHEW SPLITS

    Journal of Food Process Engineering

    Volume 35, Issue 2, April 2012, Pages: 250–263, R. BABY LATHA, P. NAGAPRABHA, K.K. BHAT and SUVENDU BHATTACHARYA

    Version of Record online : 9 MAR 2011, DOI: 10.1111/j.1745-4530.2010.00586.x

  15. Food Frying Process Design

    Handbook of Food Process Design

    Ferruh Erdogdu, T. Koray Palazoglu, Pages: 789–810, 2012

    Published Online : 21 MAR 2012, DOI: 10.1002/9781444398274.ch28

  16. SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS

    Journal of Food Lipids

    Volume 6, Issue 4, December 1999, Pages: 287–298, Y.B. CHE MAN, J.L. LIU, R. ABDUL RAHMAN and B. JAMILAH

    Version of Record online : 4 MAY 2007, DOI: 10.1111/j.1745-4522.1999.tb00151.x

  17. Characterization of deep-fat frying in a wheat flour–water mixture model using a state diagram

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 14, November 2007, Pages: 2648–2656, Pariya Thanatuksorn, Kazuhito Kajiwara and Toru Suzuki

    Version of Record online : 24 SEP 2007, DOI: 10.1002/jsfa.3027

  18. Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

    Food / Nahrung

    Volume 26, Issue 7-8, 1982, Pages: 689–695, Doc. Dr. J. Pokorný, Dr. Sc., Dipl.-Ing. B. Voženílková, Dipl.- Ing. H. Kovářová, Dipl.- Ing. A. Marcïn and Prof. Dr. J. Davídek

    Version of Record online : 19 OCT 2006, DOI: 10.1002/food.19820260716

  19. Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets

    Journal of Food Science

    Volume 57, Issue 3, May 1992, Pages: 789–791, K.S. RHEE, S.E. HOUSSON and Y.A. ZIPRIN

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08101.x

  20. PRESSURE CONDITIONS AND QUALITY OF CHICKEN NUGGETS FRIED UNDER GASEOUS NITROGEN ATMOSPHERE

    Journal of Food Processing and Preservation

    Volume 30, Issue 2, April 2006, Pages: 231–245, BHUNDIT INNAWONG, PARAMESWARAKUMAR MALLIKARJUNAN, JOSEPH MARCY and JOHN CUNDIFF

    Version of Record online : 28 MAR 2006, DOI: 10.1111/j.1745-4549.2006.00061.x