Results 151 to 160 of about 2,568 (228)

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

Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]

Food Sci Nutr
Baştürk A, Ceylan MM.
europepmc   +1 more source

Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes. [PDF]

Foods
Wang Z, Chen J, Liu W.
europepmc   +1 more source

Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. [PDF]

J Food Sci Technol, 2017
Maskan M, Horuz E.
europepmc   +1 more source

Studies on Deep Fat Frying (Part 7)

Journal of Home Economics of Japan, 1971
YOSHIMATSU, Fujiko, HAMANO, Miyoko
openaire   +1 more source

Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese. [PDF]

BMC Biotechnol
Kolawole MT, Adams MD, Ibrahim AT, Ogundolie FA, Olajugbagbe TE, Titilayo GI.   +5 more
europepmc   +1 more source

Poster Sessions

HemaSphere, Volume 10, Issue S1, June 2026.
wiley   +1 more source

Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NO _<i>x</i> ), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts. [PDF]

ACS EST Air
Tang R, Su Y, Acton WJF, Dunn LK, Pfrang C.   +4 more
europepmc   +1 more source

Publication Only

HemaSphere, Volume 10, Issue S1, June 2026.
wiley   +1 more source

Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development. [PDF]

J Food Sci Technol
Edris AE, Salama HH.
europepmc   +1 more source