Three-dimensional conjugate fluid-solid modeling of joint transport phenomena during frying of potato at variable oil temperatures. [PDF]
Curr Res Food SciDehghannya J, Safari A, Ghanbarzadeh B.
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Purification of vegetable oils from acrylamide pollutants using metal-organic frameworks. [PDF]
Sci RepAbdelhameed RM, Hasan RS, Abdel-Gawad H.
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Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations. [PDF]
Food Sci NutrRoon S, Almasi H, Zeynali F.
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Viscosity of cooking oils affects dishwasher cleaning performance. [PDF]
Sci RepMa S, Bai Y, Shao J, Bai X.
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Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]
Food Chem XZhang HL +5 more
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Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (<i>Punica granatum</i> L.) extract. [PDF]
Front NutrAli RFM, Alayouni R, El-Anany AM.
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Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]
Food Sci NutrMatondo JD, Issa-Zacharia A.
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Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets. [PDF]
FoodsPintado T +3 more
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Dietary and Formulation Potential of Natural Oils and Fats in Ocular Health and Disease: Mechanisms, Evidence, and Future Directions. [PDF]
NutrientsBai J, Fan X, Zhang Y, Duan J.
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Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development. [PDF]
J Food Sci TechnolEdris AE, Salama HH.
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