Results 201 to 210 of about 49,333 (275)

Purification of vegetable oils from acrylamide pollutants using metal-organic frameworks. [PDF]

Sci Rep
Abdelhameed RM, Hasan RS, Abdel-Gawad H.
europepmc   +1 more source

Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods. [PDF]

Front Nutr
Li J, Jiang C, Liu Y, Miao X, Jiang P.
europepmc   +1 more source

Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork. [PDF]

Sci Rep
Nie F, Yang S, Xing Y, Liu H, Li Y, Zhou Q, Xu Q.   +6 more
europepmc   +1 more source

Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets. [PDF]

Foods
Pintado T, Álvarez MD, Herranz B, Delgado-Pando G.   +3 more
europepmc   +1 more source

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

Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles. [PDF]

Sci Rep
Assefa D, Dessalegn E, Abegaz K.
europepmc   +1 more source

Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals. [PDF]

Front Nutr
Dan X, Jian Z, Junjie Z, Yi F, Shanggui D, Haixia Y, Xiaojun Z.   +6 more
europepmc   +1 more source

Experimental Valorization of Recycled Palm Oil in Topical Formulations: Preparation, Characterization, and Antimicrobial Assessment. [PDF]

Molecules
Rusu P, Creteanu A, Ipate AM, Danu M, Zaltariov MF, Rusu D, Tuchilus CG, Tantaru G, Lisa G.   +8 more
europepmc   +1 more source

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. [PDF]

Curr Res Food Sci
Yang Y, Xie Y, Liu R, Cui X, Cui C, Cheng Q, Li P, Zhao R.   +7 more
europepmc   +1 more source