Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]
Food Sci NutrAksoy AS +3 more
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Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying. [PDF]
FoodsLy TT, Vinh PT, Yang L, Sun G.
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Emergy-Based Sustainability Evaluation and Optimization Scenarios for 341 Chinese Home-Cooked Dishes. [PDF]
FoodsGuo Y, Zong W, Zhang W.
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Toward an Optimal Diet for Health in Asia: The Asian-Mediterranean Dietary Pattern. [PDF]
Adv NutrYang J +8 more
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Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]
Food Sci NutrRana MS +8 more
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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 ChemCastillo-Luna A, Priego-Capote F.
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Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]
Food Sci NutrBaştürk A, Ceylan MM.
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Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes. [PDF]
FoodsWang Z, Chen J, Liu W.
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Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese. [PDF]
BMC BiotechnolKolawole MT +5 more
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Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development. [PDF]
J Food Sci TechnolEdris AE, Salama HH.
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