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.
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Diabetes/Metabolism Research and Reviews, Volume 42, Issue 7, October 2026.No abstract is available for this article.
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Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]
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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.
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Phase field modelling of fracturing in frozen foods. [PDF]
Curr Res Food Scivan der Sman R.
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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 SciShah Y, Takhar PS.
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Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food-A RASFF-Based Assessment. [PDF]
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Impact of the Food4Moms produce prescription program on readiness for healthy eating, fruit and vegetable intake, and food security. [PDF]
PLoS OneSegura-Pérez S +9 more
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From Product Disclosure to Brand Trust: How Voluntary Negative-Attribute Disclosure Shapes Cross-Product Responses in Digital Food Interfaces. [PDF]
Behav Sci (Basel)Meng X, Ji J, Sun C.
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Development of a Three-Component Nutrient Density Calculator (NDC) for Mixed Dishes to Guide Innovation and Reformulation of Recipes. [PDF]
NutrientsMaillot M +4 more
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