Results 131 to 140 of about 4,249 (180)

Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]

Food Sci Nutr
Matondo JD, Issa-Zacharia A.
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

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source

Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development. [PDF]

J Food Sci Technol
Edris AE, Salama HH.
europepmc   +1 more source

Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower Oil. [PDF]

Antioxidants (Basel)
Laera P, Squeo G, Silletti R, Faccia M, Caponio F.   +4 more
europepmc   +1 more source

Research progress on chemical metabolites, processing technologies, and pharmacological activities of asperosaponin VI: a systematic review and critical evaluation. [PDF]

Front Pharmacol
Zou S, Hou Z, He H, Zou L, Lin H, Tang H, Li S, Xu J, Zhang J, Wang H.   +9 more
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

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 more
europepmc   +1 more source

Application of Silibinin Oleate as a Nutraceutical Antioxidant for Improving the Quality of Sunflower Oil. [PDF]

Molecules
Dehelean CA, Oancea C, Neamtu AA, Enache V, Alexa VE, Cocan I, Suba M, Pricop MA, Lukinich-Gruia AT, Tatu CA, Alexa E.   +10 more
europepmc   +1 more source

Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NO _<i>x</i> ), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts. [PDF]

ACS EST Air
Tang R, Su Y, Acton WJF, Dunn LK, Pfrang C.   +4 more
europepmc   +1 more source