Results 171 to 180 of about 42,290 (295)

Ultrasonic-Assisted <i>Ginkgo biloba</i> Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying. [PDF]

Foods
Kang M, Zulkurnain M.
europepmc   +1 more source

Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process. [PDF]

Molecules, 2021
Majchrzak T, Wasik A.
europepmc   +1 more source

Deep frying remains an art [PDF]

European Journal of Lipid Science and Technology, 2004
openaire   +1 more source

Weeds in a changing climate: Competitors or service plants?

PLANTS, PEOPLE, PLANET, EarlyView.
Reducing herbicide use and preparing agroecosystems for climate change are two top priorities on the global policy agenda. Here, we explore whether these two challenges can be tackled simultaneously. While weeds are generally considered a threat to crop production, we show that weeds can help overcome climate change challenges in agroecosystems ...
Marie J. Zwetsloot, Marie‐Charlotte Bopp, Lammert Bastiaans, Elena Kazakou, Aurélie Metay, Gabriel Y. K. Moinet, Karim Barkaoui, Guillaume Fried, Léo Garcia, Merel Hofmeijer, Martine van der Ploeg, Maria Stefania Przybylska, Gerlinde B. De Deyn   +12 more
wiley   +1 more source

Plant simulation for robot automation system of deep-frying process of <i>Kimbugak</i>. [PDF]

Food Sci Biotechnol
Kim TH, Byoung G, Kwon KH, Kim AN.
europepmc   +1 more source

Capsicum chinense as an African traditional vegetable: Culture, resilience, and opportunity

PLANTS, PEOPLE, PLANET, EarlyView.
Capsicum chinense is central to everyday diets, cultural identity, and smallholder livelihoods across Sub‐Saharan Africa, yet remains overlooked in agricultural research and policy. This paper reframes C. chinense as a traditional, climate‐resilient vegetable shaped by centuries of farmer stewardship and cultural selection.
Derek W. Barchenger, Herbaud P. F. Zohoungbogobo   +1 more
wiley   +1 more source

Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes. [PDF]

J Food Sci
Esposito M, De Luca L, Sorrentino G, Basile G, Calabrese M, Pizzolongo F, Romano R.   +6 more
europepmc   +1 more source

Association of fried food consumption with all cause, cardiovascular, and cancer mortality: Prospective cohort study [PDF]

, 2019
Bao, Wei, Liu, Buyun, Peterson, Lindsay L, Robinson, Jennifer G, Snetselaar, Linda G, Sun, Yangbo, Wallace, Robert B   +6 more
core   +2 more sources

Thirty years of glyphosate‐resistant crops and weeds: Current situation and future prospects

Pest Management Science, EarlyView.
Since 1996, when the first glyphosate‐resistant crop was commercialized and the first resistant weed was reported, resistance has expanded globally. This review analyzes emergence patterns across weed species, crops, regions, resistance mechanisms, and herbicides.
Ricardo Alcántara‐de la Cruz, Yure Marin Guidi, Mariana Ramirez‐Castillo, Fernando Storniolo Adegas, Caio Antonio Carbonari, Edivaldo Domingues Velini, Rafael De Prado, Stephen O. Duke   +7 more
wiley   +1 more source

Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying. [PDF]

Antioxidants (Basel)
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source