Skip to content
RDL
Network
Ecosystem
Switch app
TR
About
FAQ
Sign in
Get started
Fried foods, olive oil and colorectal cancer — Carlotta Galeone (2006) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Fried foods, olive oil and colorectal cancer
Shared by
Carlo La Vecchia
Universita' degli Studi di MILANO
Fried foods, olive oil and colorectal cancer
Article
2006
en
Authors
+6 more
CG
Carlotta Galeone
RT
Renato Talamini
FL
Fabio Levi
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2002
Fried foods: a risk factor for laryngeal cancer?
Cristina Bosetti
,
Renato Talamini
,
Fabio Levi
,
Eva Negri
,
Silvia Franceschi
,
Luisa Airoldi
,
Carlo La Vecchia
Article
1998
Olive oil, other seasoning fats, and the risk of colorectal carcinoma
Cláudia Braga
,
Carlo La Vecchia
,
Silvia Franceschi
,
Eva Negri
,
Maria Parpinel
,
Adriano Decarli
,
Attilio Giacosa
,
Dimitrios Trichopoulos
Article
2005
Role of fried foods and oral/pharyngeal and oesophageal cancers
Carlotta Galeone
,
Claudio Pelucchi
,
Renato Talamini
,
Fabio Levi
,
Cristina Bosetti
,
Eva Negri
,
Silvia Franceschi
,
Carlo La Vecchia
Article
2013
Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil
John S. Lioumbas
,
Angelos Zamanis
,
Thodoris Karapantsios
Article
2020
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods
Gonzalo Astray
,
María Carpena
,
Maria Fraga‐Corral
,
Miguel A. Prieto
,
Jesus Simal Gandara
,
Patricia Gullón
,
Beatriz Gullón
Discussion(0)
No comments yet. Be the first to comment.