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High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease
High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease
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High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease

Kheirouri, Sorayya ; Alizadeh, Mohammad ; Keramati, Majid

Nutritional neuroscience, 2024-08, Vol.27 (8), p.849-856 [Periódico revisado por pares]

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Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017
Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017
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Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Franco-Arellano, Beatriz ; Arcand, JoAnne ; Kim, Min Ah ; Schermel, Alyssa ; L’Abbé, Mary R

Public health nutrition, 2020-09, Vol.23 (13), p.2257-2267 [Periódico revisado por pares]

Cambridge, UK: Cambridge University Press

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Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation
Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation
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Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation

Ngadi, Michael ; Li, Yunsheng ; Oluka, Sylvester

Food science & technology, 2007-01, Vol.40 (10), p.1784-1791 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Nanostructured lipid carriers loaded with free phytosterols for food applications
Nanostructured lipid carriers loaded with free phytosterols for food applications
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Nanostructured lipid carriers loaded with free phytosterols for food applications

Santos, Valeria da Silva ; Braz, Bruno Brito ; Silva, Alan Ávila ; Cardoso, Lisandro Pavie ; Ribeiro, Ana Paula Badan ; Santana, Maria Helena Andrade

Food chemistry, 2019-11, Vol.298, p.125053-125053, Article 125053 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
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Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

Ribeiro, Ana Paula B. ; Grimaldi, Renato ; Gioielli, Luiz A. ; Gonçalves, Lireny A.G.

Food research international, 2009-04, Vol.42 (3), p.401-410 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Food sources of individual plasma phospholipid trans fatty acid isomers: the Cardiovascular Health Study
Food sources of individual plasma phospholipid trans fatty acid isomers: the Cardiovascular Health Study
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Food sources of individual plasma phospholipid trans fatty acid isomers: the Cardiovascular Health Study

Micha, Renata ; King, Irena B ; Lemaitre, Rozenn N ; Rimm, Eric B ; Sacks, Frank ; Song, Xiaoling ; Siscovick, David S ; Mozaffarian, Dariush

The American journal of clinical nutrition, 2010-04, Vol.91 (4), p.883-893 [Periódico revisado por pares]

Bethesda, MD: American Society for Clinical Nutrition

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7
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects
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Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects

Vega-López, Sonia ; Ausman, Lynne M ; Jalbert, Susan M ; Erkkilä, Arja T ; Lichtenstein, Alice H

The American journal of clinical nutrition, 2006-07, Vol.84 (1), p.54-62 [Periódico revisado por pares]

Bethesda, MD: American Society for Nutrition

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8
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends
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Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

Ribeiro, Ana Paula Badan ; Basso, Rodrigo Corrêa ; Grimaldi, Renato ; Gioielli, Luiz Antonio ; dos Santos, Adenilson Oliveira ; Cardoso, Lisandro Pavie ; Guaraldo Gonçalves, Lireny A.

Food research international, 2009-10, Vol.42 (8), p.1153-1162 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS
PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS
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PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

AHMED, AHMED ; SAYED, MOHAMMED ; KAMAL, SAHAR ; ABDEL-HAFEEZ, OMAR AHMED

Assiut veterinary medical journal, 2022-10, Vol.68 (175), p.106-114 [Periódico revisado por pares]

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10
Intake of trans fatty acids from partially hydrogenated vegetable and fish oils and ruminant fat in relation to cancer risk
Intake of trans fatty acids from partially hydrogenated vegetable and fish oils and ruminant fat in relation to cancer risk
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Intake of trans fatty acids from partially hydrogenated vegetable and fish oils and ruminant fat in relation to cancer risk

Laake, Ida ; Carlsen, Monica H. ; Pedersen, Jan I. ; Weiderpass, Elisabete ; Selmer, Randi ; Kirkhus, Bente ; Thune, Inger ; Veierød, Marit B.

International journal of cancer, 2013-03, Vol.132 (6), p.1389-1403 [Periódico revisado por pares]

Hoboken: Wiley Subscription Services, Inc., A Wiley Company

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