Results 111 to 120 of about 87,552 (157)

Machine Learning in Transforming the Food Industry. [PDF]

Foods
Hussain MA, Khan MIH, Karim A.
europepmc   +1 more source

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]

Plants (Basel)
Frlin M, Miškec K, Šola I.
europepmc   +1 more source

Low-cost biosurfactant production by Achromobacter xylosoxidans PX106473 from waste frying oil: partial characterization and antimicrobial mechanism via molecular docking. [PDF]

Microb Cell Fact
Elmogy SM, Awad MM, Elattaapy AMM, El-Halawany ESF, Elsayed AA.   +4 more
europepmc   +1 more source

Editorial: Applications of metabolomics in the formation of food flavor. [PDF]

Front Nutr
Jin W, Jiang P, Sun X.
europepmc   +1 more source

Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (<i>Ipomoea batatas</i> L.): Steaming Versus Air-Frying. [PDF]

Foods
Pan-Utai W, Phomkaivon N, Settachaimongkon S.   +2 more
europepmc   +1 more source

Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]

Food Sci Nutr
Bazina N, Ahmed T, Almdaaf M, Abu Hallalah HMO, Jibia S.   +4 more
europepmc   +1 more source

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]

Foods
Ouyang X, Shi X, Zhou C, Li M, Huang R, Liu H, Huang D, Zhang G.   +7 more
europepmc   +1 more source