Results 101 to 110 of about 259 (132)

FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss. [PDF]

Curr Res Food Sci
Hernández-Alhambra E, Guiu P, Ferrer-Mairal A, Martínez MA, Calvo B, Grasa J, Salvador ML.   +6 more
europepmc   +1 more source

Characterization of physicochemical and functional properties of selected Irish potato varieties developed through gamma irradiation. [PDF]

Sci Prog
Musitia V, Ayua E, Kinyua M, Kamau H.
europepmc   +1 more source

Occurrence, Dietary Exposure, and Health Risk Assessment of Chlorinated Paraffins in Chicken Meat Across China. [PDF]

Foods
Wu N, Gao L, Zhou T, Weng J, Li C, Song W, Zhou Y, Liu Z, Li Q, Lu Y, Zhang L, Zhou P.   +11 more
europepmc   +1 more source

The Remodeling of Mitochondrial-Endoplasmic Reticulum Contacts by Omega-3 Fatty Acids Mitigates Dietary Advanced Glycation End Product-Driven Sertoli Cell Senescence and Oligoasthenozoospermia. [PDF]

Int J Biol Sci
He Z, Ge F, Li C, Zang M, Cao C, Zhang J, Sun S, Zhang H, Xiang Y, Xu Y, Liang K, Feng Y, Zou Z, Wang H, Chen W, Dong J, Ma J, Zhao S, Chen L, Jing J, Ma R, Ge X, Yao B.   +22 more
europepmc   +1 more source

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions. [PDF]

Curr Res Food Sci
Pan Y, Sun Q, Liu Y, Wei S, Han Z, Zheng O, Ji H, Zhang B, Liu S.   +8 more
europepmc   +1 more source

Genetic diversity, morphological traits, quality traits and antioxidants potentiality of Coccinia grandis germplasm under rainfed semi-arid region. [PDF]

Sci Rep
Yadav LP, Gangadhara K, Apparao VV, Yadav V, Mishra DS, Singh AK, Rane J, Kaushik P, Janani P, Kumar R, Verma AK, Kumar S, Malhotra SK, Shekhawat N.   +13 more
europepmc   +1 more source

Exploring the synergistic potential of pH and ultrasonication on the functional properties of pea and lentil protein isolates and its formulation in food product. [PDF]

Ultrason Sonochem
Arshad M, Aadil RM, Khan MR, Maan AA, Pratap-Singh A.   +4 more
europepmc   +1 more source

Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks. [PDF]

Curr Res Food Sci
Venkatachalam A, Wilms PFC, Patón Baeza J, Schutyser MAI, Zhang L.   +4 more
europepmc   +1 more source

Advances in Shellfish Allergy Therapy: From Current Approaches to Future Strategies. [PDF]

Clin Rev Allergy Immunol
Heidari S, Ruethers T, Karnaneedi S, Yin LWS, Lopata AL.   +4 more
europepmc   +1 more source