Machine Learning in Transforming the Food Industry. [PDF]
FoodsHussain 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]
Plants (Basel)Frlin M, Miškec K, Šola I.
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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]
FoodsOuyang X +7 more
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Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. [PDF]
GelsLi Y +6 more
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KOH-Promoted Catalyst Derived from Coffee Husk and Eggshell Composite for Biodiesel Production from Waste Frying Oil. [PDF]
ACS OmegaSeid SM +3 more
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Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]
Food Sci NutrGolgolipour S, Khodanazary A, Ghanemi K.
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Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. [PDF]
J Appl Glycosci (1999)Ogami M +4 more
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The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries. [PDF]
J Food SciShah Y, Zhou X, Tang J, Takhar PS.
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Ultrasonic-Assisted <i>Ginkgo biloba</i> Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying. [PDF]
FoodsKang M, Zulkurnain M.
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