Results 131 to 140 of about 4,132 (256)

Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell. [PDF]

Sensors (Basel), 2021
Kung Y, Hsieh BC.
europepmc   +1 more source

Soft Tissue Safety Assessment of Pulsed Solid‐State Thulium:YAG Versus Holmium:YAG Lasers: A Quantitative Porcine Model Simulation

Lasers in Surgery and Medicine, EarlyView.
ABSTRACT Objectives Laser lithotripsy carries an inevitable risk of collateral tissue injury. This study compared the safety profiles of pulsed Holmium:YAG and Thulium:YAG lasers by examining their effects on soft tissue under laser settings relevant to lithotripsy, using ex vivo porcine kidney models.
Dennis Buente, Rodrigo Suarez‐Ibarrola, Shane O'Sullivan, Arkadiusz Miernik, Ralf Petzold   +4 more
wiley   +1 more source

Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork. [PDF]

Food Chem X
Ping C, Ding Q, Pan R, Zhao Y, Gong J, Wu J, Liao X, Lao F.   +7 more
europepmc   +1 more source

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles. [PDF]

NPJ Sci Food, 2022
Chiang KM, Xiu L, Peng CY, Lung SC, Chen YC, Pan WH.   +5 more
europepmc   +1 more source

How Servicescapes Come to Feel Like Home: Reciprocal Social Exchange and the Development of Third Place Perceptions

Psychology &Marketing, EarlyView.
ABSTRACT Amid rising loneliness and declining community participation, service environments have become increasingly important sites of everyday social interaction. Existing research has largely treated Third Place as a property of a space, leaving unexplored how individual customers come to perceive a servicescape as a social home.
Asha Worsteling, Maria Golubovskaya, David Solnet, Tyler Okimoto   +3 more
wiley   +1 more source

Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics. [PDF]

Foods
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source

Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. [PDF]

Heliyon, 2021
Romano R, Filosa G, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A.   +7 more
europepmc   +1 more source

Problems On Deep Frying Shortenings

Journal of Japan Oil Chemists' Society, 1970
openaire   +2 more sources

Effect of deep-frying on the quality parameters of vegetable oils

, 2021
It was aimed to determine the changes in several chemical parameters, fatty acid composition and phenolic profiles of different types of olive oils (extra virgin, virgin, blended, refined) and sunflower oil in the deep-frying process. In addition, UV and FTIR spectroscopic data were collected during frying and they (UV, FTIR and the combination of FTIR
openaire   +1 more source

Speech and Deep Brain Stimulation in Parkinson's Disease, Essential Tremor, and Dystonia: A Systematic Review and Meta‐analysis

Movement Disorders, EarlyView.
Abstract Deep brain stimulation (DBS) effectively treats motor symptoms in movement disorders but often compromises speech through incompletely defined mechanisms. We conducted a PROSPERO‐registered systematic review and meta‐analysis of publications through August 2024 (CRD42024527738).
Elina Tripoliti, Takashi Tsuboi, Michael T. Barbe, Mario Sousa, Julie Barkmeier‐Kraemer, Hannah Jergas, Gaia Arno, Nicole Buie, Mikayla Day, Petr Krýže, Jayson R. Nelson, Aaron E.L. Warren, Shervin Rahimpour, Jan Rusz, Paul Krack, Kristina Simonyan   +15 more
wiley   +1 more source