Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals. [PDF]
Front NutrDan X +6 more
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Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles. [PDF]
Curr Res Food SciDehghannya J, Ghaderi A, Ghanbarzadeh B.
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Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying. [PDF]
Antioxidants (Basel)Mehany T, González-Sáiz JM, Pizarro C.
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Fish and chips with a side order of Trans fat: The nutrition implications of eating from fastfood outlets: a report on eating out in east London [PDF]
Caraher, M. +2 more
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Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying. [PDF]
Antioxidants (Basel)Mehany T, González-Sáiz JM, Pizarro C.
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Investigation and health risk assessment of PM<sub>2.5</sub> during potato and meat frying. [PDF]
MethodsXQasemi M +4 more
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What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]
Food Chem XNavruz-Varlı S, Aksu S, Çergel E.
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Case Report: Conventional therapy versus volanesorsen in two sisters with familial chylomicronemia syndrome. [PDF]
Front NutrVega J, Torres B, Maiz A, Santos JL.
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Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips. [PDF]
Food Sci NutrGöncü A.
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