Results 161 to 170 of about 95,167 (286)

Effect of Potato Variety and Pretreatment Methods on Physicochemical and Sensory Properties of French Fries. [PDF]

Food Sci Nutr
Regasa TK, Teka TA, Taye AH.
europepmc   +1 more source

Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries. [PDF]

Foods, 2020
Chan DS.
europepmc   +1 more source

Variations in downslope activity and bottom current dynamics in a land‐detached submarine channel system since the Last Glacial Maximum

Sedimentology, EarlyView.
ABSTRACT The Gollum Channel System is a land‐detached large‐scale canyon‐channel system situated offshore southwest Ireland on the Northeast Atlantic margin. The system has been considered inactive with downslope gravity flows since the last glacial period, but geophysical data in some of its branches do suggest Holocene activity.
Lotte Verweirder, Aggeliki Georgiopoulou, Kobus Langedock, Fred Fourie, Martin White, Sara Benetti, Fabio Sacchetti, Wieter Boone, David Van Rooij   +8 more
wiley   +1 more source

Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves. [PDF]

Food Chem X
Gholampour F, Zeinali T, Ebadi Fathabad A, Yousefi S, Kamyar Z, Salmani F.   +5 more
europepmc   +1 more source

Independent Effects of Age, Education, Verbal Working Memory, Motor Speed of Processing, Locality, and Morphosyntactic Category on Verb‐Related Morphosyntactic Production: Evidence From Healthy Aging

Topics in Cognitive Science, EarlyView.
Abstract This study investigates the role of locality (a task/material‐related variable), demographic factors (age, education, and sex), cognitive capacities (verbal working memory [WM], verbal short‐term memory [STM], speed of processing [SOP], and inhibition), and morphosyntactic category (time reference and grammatical aspect) in verb‐related ...
Marielena Soilemezidi, Maki Kubota, Marina Chrisikopoulou, Valantis Fyndanis   +3 more
wiley   +1 more source

The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries. [PDF]

J Food Sci
Shah Y, Zhou X, Tang J, Takhar PS.
europepmc   +1 more source

“Is This Edible Anyway?” The Impact of Culture on the Evolution (and Devolution) of Mushroom Knowledge

Topics in Cognitive Science, EarlyView.
Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley   +1 more source

The role of agomelatine in appetite regulation and body weight in rats

Experimental Physiology, EarlyView.
Abstract The hypothalamic nuclei play a central role in the synthesis of anorexigenic and orexigenic neuropeptides, which are regulated by peripheral hormones, like leptin and ghrelin. Melatonergic receptors (MT1/MT2) are prominently expressed in the arcuate nucleus of the hypothalamus – an essential hub for appetite control – and in peripheral ...
Engin Korkmaz, Yavuz Erden, Çiğdem Tekin, Suat Tekin   +3 more
wiley   +1 more source

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods. [PDF]

Foods
Sipahi S, Barak TH, Can Ö, Temur BZ, Baş M, Sağlam D.   +5 more
europepmc   +1 more source

French Fries, Fake Food or Fresh Fruit? [PDF]

Acta Medica Scandinavica, 1988
openaire   +2 more sources