Results 111 to 120 of about 700,013 (188)

From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]

Foods
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R, Merdzhanova A.   +10 more
europepmc   +1 more source

New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products. [PDF]

Foods
Yin M, Wang X.
europepmc   +1 more source

Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds. [PDF]

Food Chem X
Zhang RY, Cai DJ, Wu LX, Yin WT, Ma YX, Gao SG, Liu HM.   +6 more
europepmc   +1 more source

Acrylamide in Food: From Maillard Reaction to Public Health Concern. [PDF]

Toxics
Törős G, Alibrahem W, Kharrat Helu N, Jevcsák S, Ferroudj A, Prokisch J.   +5 more
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

Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
europepmc   +1 more source

Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder. [PDF]

Foods
Lekjing S, Noonim P, Charoenphun N, Pechwang J, Rattanawut J, Paongoen T, Venkatachalam K.   +6 more
europepmc   +1 more source

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food. [PDF]

Foods
Lin SD.
europepmc   +1 more source

Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]

Food Sci Nutr
Bazina N, Ahmed T, Almdaaf M, Abu Hallalah HMO, Jibia S.   +4 more
europepmc   +1 more source

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, Aoyagi K, Otsuki T, Uehara H, Kawai K.   +4 more
europepmc   +1 more source