Results 131 to 140 of about 2,547,434 (210)

Effects of deep-fat frying process on the oil quality during French fries preparation. [PDF]

J Food Sci Technol, 2017
Sayyad R.
europepmc   +1 more source

The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries. [PDF]

J Am Oil Chem Soc, 2015
Aniołowska M, Kita A.
europepmc   +1 more source

The Cord Weekly (October 17, 1969) [PDF]

, 1969

core   +1 more source

Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries. [PDF]

J Food Sci Technol, 2015
Ramadan MF.
europepmc   +1 more source

Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations. [PDF]

Curr Res Food Sci
Shah Y, Takhar PS.
europepmc   +1 more source

Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis. [PDF]

J Food Sci
Lavhale SG, Emragi E, Hamed M, Kramer L, Blauer JM, Thornton M, Sathuvalli V, Jayanty SS.   +7 more
europepmc   +1 more source

Molecular detection and antibiotic resistance of diarrheagenic Escherichia coli from street food and water in mukuru slums, Nairobi County. [PDF]

PLoS One
Mundalo S, Ntabo R, Kering K, Too R, Kariuki K, Imoli D, Silantoi B, Kiptanui E, Kavai S, Kariuki S, Mbae C.   +10 more
europepmc   +1 more source

The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability. [PDF]

Foods
Hu X, Jiang H, Liu Z, Gao M, Liu G, Tian S, Zeng F.   +6 more
europepmc   +1 more source

Comparative survey of eating and lifestyle habits in Italian school age children using Nutripiatto as an educational tool. [PDF]

Sci Rep
Spiezia C, Di Rosa C, Monticone M, Lattanzi G, La Farina F, De Gara L, Khazrai YM.   +6 more
europepmc   +1 more source

Hawks\u27 Herald -- February 10, 2006 [PDF]

, 2006
Roger Williams University
core   +1 more source