Results 181 to 190 of about 4,464 (225)

Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds. [PDF]

J Agric Food Chem
Castillo-Luna A, Priego-Capote F.
europepmc   +1 more source

Unobtrusive Human Activity Recognition Using Multivariate Indoor Air Quality Sensing and Hierarchical Event Detection. [PDF]

Sensors (Basel)
Protopsaltis G, Mountzouris C, Theodorou G, Gialelis J.   +3 more
europepmc   +1 more source

Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (<i>Columba livia domestica</i>) Meat. [PDF]

Molecules
Li W, Cao X, Ming S, Xu Y, Weng Z, Wang H, Zhang X.   +6 more
europepmc   +1 more source

Changes in the Quality Characteristics of Gastrodia Elata During Traditional Processing: Insights from Multi-Omics Integration. [PDF]

Foods
Wang W, Liu J, Aaqil M, Zhou S, Wei X, Li L, Chen Z, Sheng J, Tian Y, Zhao C.   +9 more
europepmc   +1 more source

Emergy-Based Sustainability Evaluation and Optimization Scenarios for 341 Chinese Home-Cooked Dishes. [PDF]

Foods
Guo Y, Zong W, Zhang W.
europepmc   +1 more source

Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (<i>Brassica oleracea</i> var. <i>acephala</i>) and Chard (<i>Beta vulgaris</i> L. var. <i>cycla</i>). [PDF]

Plants (Basel)
Frlin M, Miškec K, Šola I.
europepmc   +1 more source

Production of Biosurfactant by <i>Streptomyces luridus</i> So3.2 Using Commercial and Recycled Frying Oils in a Stirred-Tank Bioreactor. [PDF]

Int J Mol Sci
Lamilla C, Troncoso D, Martínez-Cisterna D, Hermosilla E, Diez MC, Schalchli H, Briceño G, Rubilar O.   +7 more
europepmc   +1 more source

Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean <i>(</i> <i>Vigna radiata</i> <i>L.)</i>. [PDF]

ACS Omega
Ergun AR, Altay K, Çetintaş Y, Tekgül Barut Y.   +3 more
europepmc   +1 more source

An Intelligent Identification Method for the Processing Degree of Stir-Fried <i>Cannabis fructus</i> Based on Multi-Source Information Fusion and Machine Learning. [PDF]

Foods
Chen K, Zhang H, Tian G, Wu J, Lu T, Ji, Jin C, Wu D, Wang X.   +8 more
europepmc   +1 more source

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]

Food Sci Nutr
Rana MS, Hossain A, Islam R, Hossain MP, Khaled BM, Khan MM, Akther S, Ahmed S, Biswas M.   +8 more
europepmc   +1 more source