Results 171 to 180 of about 1,395,734 (293)

Uncertainty assessment for a novel optically shallow water radiometric acquisition platform

Limnology and Oceanography: Methods, EarlyView.
Abstract We present a novel motorized platform, a custom‐built jet‐ski designed for acoustic and radiometric measurements in optically shallow coastal waters. This platform integrates in‐water radiometers with single‐beam and multi‐beam acoustic sensors, along with a suite of active and passive instruments (conductivity‐temperature‐depth, fluorescence,
Raphaël Mabit, Simon Bélanger, Pascal Bernatchez   +2 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

Kitchen Lab: Spilling One’s Guts / Deep Fry Together

Research in Arts and Education, 2021
openaire   +3 more sources

Methodological constraints for the stable isotope analysis of different tissues: A comparison between muscle and whole‐body samples in freshwater gammarids

Limnology and Oceanography: Methods, EarlyView.
Abstract Carbon (δ13C) and nitrogen (δ15N) stable isotope ratios allow the reconstruction of food webs, provided that all trophic levels are properly characterized. In freshwater ecosystems, small‐bodied invertebrates often occupy central positions in food webs, with whole‐body samples commonly used for their stable isotope analysis, due to ...
Alan Fritsch, Pavel Karel Bystřický, Lukáš Veselý, Paride Balzani   +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

Influencing of Deep Frying in Forming of Trans Fatty Acid.

Makara Seri Sains, 2009
Frying process is one of the cooking's techniques usingvegetable oil. This process is commonly used in food industry, restaurants, food services, food retail and householdscale. This is a laboratory experimental study which performed in laboratory of Public Health Nutrition FKM-UI andIntegrated Laboratory IPB, Bogor from December 2005 until March 2006.
openaire   +1 more source

Missense Variants in the A Isoform of FGF13 as a Novel Cause of Paroxysmal Dyskinesia

Movement Disorders, EarlyView.
Abstract Background Pathogenic variants within the unique N‐terminal inactivation particle of FGF13 isoform A (FGF13A) have so far been associated only with an X‐linked dominant epileptic encephalopathy (DEE). Objective The aim was to expand the clinical and molecular spectrum of FGF13A‐related disorder.
Cyril Mignot, Matthildi Athina Papathanasiou Terzi, Claudia Ravelli, Elisabeth Bosch, Xueqin Lin, Adeline Trauffler, Roseline Caumes, Andrew E. Fry, Clementine Fort, Gaelle Gauthe, Regina Trollmann, Thomas Wirth, Mathieu Anheim, Aurélie Méneret, Emmanuel Roze, Jean‐Madeleine de Sainte Agathe, Hailan He, Eleni Panagiotakaki, Gaëtan Lesca, André Reis, Diane Doummar, Thomas Smol, Georgia Vasileiou   +22 more
wiley   +1 more source

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source