Machine Learning in Transforming the Food Industry. [PDF]
Hussain MA, Khan MIH, Karim A.
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Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (<i>Brassica oleracea</i> var. <i>acephala</i>) and Chard (<i>Beta vulgaris</i> L. var. <i>cycla</i>). [PDF]
Frlin M, Miškec K, Šola I.
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Low-cost biosurfactant production by Achromobacter xylosoxidans PX106473 from waste frying oil: partial characterization and antimicrobial mechanism via molecular docking. [PDF]
Elmogy SM +4 more
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Editorial: Applications of metabolomics in the formation of food flavor. [PDF]
Jin W, Jiang P, Sun X.
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Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (<i>Ipomoea batatas</i> L.): Steaming Versus Air-Frying. [PDF]
Pan-Utai W +2 more
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Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]
Bazina N +4 more
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An Exploratory Study on the Influence of Frying on Chemical Constituent Transformation and Antioxidant Activity in Ziziphi Spinosae Semen: A Multimodal Analytical Strategy Based on UPLC-Q-TOF-MS and GC-IMS. [PDF]
Ouyang X +7 more
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