Results 201 to 210 of about 3,652 (262)

Machine Learning in Transforming the Food Industry. [PDF]

Foods
Hussain MA, Khan MIH, Karim A.
europepmc   +1 more source

Stability of potato glycoalkaloids under heating conditions - Reactions with fatty acids. [PDF]

Curr Res Food Sci
Mittau K, Meyers C, Rawel HM, Smit I, Schmidt M, Rohn S.   +5 more
europepmc   +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

Impact of different frying methods on volatile compounds in tofu. [PDF]

Food Chem X
Yi YW, Ping CY, He L, Zhang H, Cai XM, Hu JX, Qiao MF.   +6 more
europepmc   +1 more source

Modifiable lifestyle factors and 4.9-Year changes in phenotypic age in the Taiwan biobank. [PDF]

Front Aging
Lin WY.
europepmc   +1 more source

On the Differences of the Stability of Frying Oil owing to the Varieties of Material in Deep Fat Frying

Journal of Home Economics of Japan, 1959
Yamamoto, Yoshiko, Ono, Futara, Tanaka, Kimi   +2 more
openaire   +1 more source

Time-of-Day Defines the Risk of Thermally Abused Frying Oil to Renal Injury by Modulating the Diurnal Dynamics of Oxylipins. [PDF]

Exploration (Beijing)
Liu Y, Lu M, Du Y, Xu J, Fan M, Xue C, Liu Y.   +6 more
europepmc   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source

Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison. [PDF]

Food Chem X
Zhang F, Zhao Y, Wang S, Zhang Y, Zheng X, Nan W, Liu Y, Muratkhan M, Liang L, Guo W, Zhu X, Lü X, Wang X.   +12 more
europepmc   +1 more source

From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]

Foods
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R, Merdzhanova A.   +10 more
europepmc   +1 more source