Results 181 to 190 of about 9,456 (287)

From Language Identification to Topic Modelling: A Fully Integrated Pipeline for Multilingual Aspect‐Based Sentiment Analysis and Component‐Level Insights

Expert Systems, Volume 43, Issue 7, July 2026.
ABSTRACT The rapid expansion of multilingual digital platforms has made the accurate analysis of user‐generated content across different languages and cultural contexts increasingly essential. However, existing methods struggle to maintain consistent performance due to linguistic diversity, morphological complexity, and structural variations in text ...
Abdulkadir Şeker
wiley   +1 more source

Worldwide Invasions of Centrarchidae: The Dark Side of the Sunfish Family

Fish and Fisheries, Volume 27, Issue 4, Page 781-812, July 2026.
ABSTRACT Freshwater fish invasions are major drivers of global ecological change, disrupting native biodiversity and ecosystem functions. However, many invasive fish hold significant socioeconomic value, resulting in conflict over their management. Centrarchidae, which are globally distributed and are important for sportfishing and aquaculture, are now
Neil Angelo Abreo, Jonathan Tibo, António Barbosa Nogueira, Athanasios Nikolaou, Cüneyt Kaya, Ali Serhan Tarkan, Irmak Kurtul, Stelios Katsanevakis, Ronaldo Sousa, Teun Everts, Emili García‐Berthou, John S. Hargrove, Ana Clara Sampaio Franco, Jelger Erik Herder, Julian D. Olden, Darragh J. Woodford, Antonín Kouba, J. Rob Britton, Ismael Soto, Phillip J. Haubrock   +19 more
wiley   +1 more source

Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries. [PDF]

Food Sci Biotechnol
Chu M, Noh E, Lee KG.
europepmc   +1 more source

Air Jet Impingement–Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality [PDF]

Food Sci Nutr
This study investigates air jet impingement oven cooking as an alternative to conventional frying methods for French fries and potato wedges. The technology improves product quality by enhancing physicochemical and sensory attributes while significantly reducing acrylamide formation.
Can A, Demirkan S, Altay Ö, Filiz Ö, Çavuşoğlu‐Kaplan G, Kaymak‐Ertekin F.   +5 more
europepmc   +2 more sources

Cryogenic Sperm Banking of Mrigal (Cirrhinus cirrhosus) for Hatchery‐Scale Quality Seed Production in Bangladesh

Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.
ABSTRACT The mrigal carp (Cirrhinus cirrhosus) has the highest demand in Bangladesh aquaculture due to its rapid growth, easy culture technology, customer preferences, and adaptability. But the quality of its seeds has declined over time in hatcheries.
Shajjad Hossian, Azhar Mahmud Azmi, Mariom, Mohammad Matiur Rahman, Taslima Khanam, Mohammed Jahangir Alam, Md. Fazlul Awal Mollah, Terrence R. Tiersch, Md. Rafiqul Islam Sarder   +8 more
wiley   +1 more source

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries. [PDF]

Int J Mol Sci, 2017
Jia B, Fan D, Li J, Duan Z, Fan L.
europepmc   +1 more source

Limited Contribution of Hatchery‐Reared Pikeperch to a Wild Population in a Temperate Reservoir: Evidence From Otolith Microchemistry

Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.
ABSTRACT Fish stocking is a common management practice used to mitigate the effects of overfishing and other threats to wild fish populations. It is mainly employed in freshwater ecosystems with complex and variable strategies (different timings, fish lengths and origins), making its effectiveness challenging to assess.
Allan T. Souza, Million Tesfaye, Kateřina Soukalová, Marek Šmejkal, Jana Ďurišová, Martin Svojtka, Jan Kubečka   +6 more
wiley   +1 more source

Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil. [PDF]

Food Sci Biotechnol
Choi Y, Lee D, Yim J, Lee KG.
europepmc   +1 more source

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids. [PDF]

Nutrients, 2017
Astiasarán I, Abella E, Gatta G, Ansorena D.   +3 more
europepmc   +1 more source

High‐fat diet is associated with accelerated gray matter atrophy in cognitively unimpaired older adults but slower atrophy in individuals with existing mild cognitive impairment

Alzheimer's &Dementia, Volume 22, Issue 6, June 2026.
Abstract INTRODUCTION Prior studies showed inconsistent links between dietary fat and Alzheimer's disease (AD) risk. We examined whether dietary fat affected brain atrophy markers differentially based on risk factors like female sex, apolipoprotein ε4 (APOE ε4) status, and cognitive status.
Lei Fan, Yunyi Sun, Dandan Liu, W. Hudson Robb, Kimberly R. Pechman, Niranjana Shashikumar, Yukti Vyas, Bennett A. Landman, Timothy J. Hohman, Angela L. Jefferson   +9 more
wiley   +1 more source