Karrar E - Search Results

1

Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion.

Han S, Wang Y, Fang Z, Zhang Y, Zeng W, Karrar E, Zhang H, Jin Q, Wu G, Wang X. Han S, et al. Among authors: karrar e. Food Res Int. 2022 Nov;161:111843. doi: 10.1016/j.foodres.2022.111843. Epub 2022 Aug 27. Food Res Int. 2022. PMID: 36192973

2

A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human health.

Karrar E, Sheth S, Navicha WB, Wei W, Hassanin H, Abdalla M, Wang X. Karrar E, et al. J Food Biochem. 2019 Feb;43(2):e12733. doi: 10.1111/jfbc.12733. Epub 2018 Dec 11. J Food Biochem. 2019. PMID: 31353657 Review.

3

Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions.

Li X, Wu G, Wu Y, Karrar E, Huang J, Jin Q, Zhang H, Wang X. Li X, et al. Among authors: karrar e. Food Chem. 2020 May 15;312:126041. doi: 10.1016/j.foodchem.2019.126041. Epub 2019 Dec 19. Food Chem. 2020. PMID: 31901829

4

Activated complex theory is a classical theory suitable for food science with appropriate use.

Zheng L, Jin J, Karrar E, Wang X, Jin Q. Zheng L, et al. Among authors: karrar e. Food Chem. 2020 Dec 1;332:127486. doi: 10.1016/j.foodchem.2020.127486. Epub 2020 Jul 7. Food Chem. 2020. PMID: 32663756

5

Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method.

Karrar E, Mahdi AA, Sheth S, Mohamed Ahmed IA, Manzoor MF, Wei W, Wang X. Karrar E, et al. Int J Biol Macromol. 2021 Feb 28;171:208-216. doi: 10.1016/j.ijbiomac.2020.12.045. Epub 2020 Dec 10. Int J Biol Macromol. 2021. PMID: 33310099

6

Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.

Xu L, Ji X, Wu G, Karrar E, Yao L, Wang X. Xu L, et al. Among authors: karrar e. J Oleo Sci. 2021 Jul 1;70(7):885-899. doi: 10.5650/jos.ess20360. Epub 2021 Jun 11. J Oleo Sci. 2021. PMID: 34121029 Free article.

7

Highly efficient synthesis of 4,4-dimethylsterol oleates using acyl chloride method through esterification.

Xie L, Zhang T, Karrar E, Xie D, Zheng L, Jin J, Wang X, Jin Q. Xie L, et al. Among authors: karrar e. Food Chem. 2021 Dec 1;364:130140. doi: 10.1016/j.foodchem.2021.130140. Epub 2021 May 18. Food Chem. 2021. PMID: 34175623

8

Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying.

Wu G, Han S, Zhang Y, Liu T, Karrar E, Jin Q, Zhang H, Wang X. Wu G, et al. Among authors: karrar e. Food Chem. 2022 Mar 15;372:131143. doi: 10.1016/j.foodchem.2021.131143. Epub 2021 Sep 15. Food Chem. 2022. PMID: 34601419

9

Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil.

Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Zou S, et al. Among authors: karrar e. Food Chem. 2022 Mar 1;371:131167. doi: 10.1016/j.foodchem.2021.131167. Epub 2021 Sep 20. Food Chem. 2022. PMID: 34649199

10

Sesamol ameliorates hepatic lipid accumulation and oxidative stress in steatosis HepG2 cells via the PPAR signaling pathway.

Shi L, Karrar E, Wang X. Shi L, et al. Among authors: karrar e. J Food Biochem. 2021 Nov;45(11):e13976. doi: 10.1111/jfbc.13976. Epub 2021 Oct 19. J Food Biochem. 2021. PMID: 34664288

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