From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods. [PDF]
Food Sci NutrGhaitaranpour A +3 more
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Processing Methods of <i>Citrus</i> Medicinal and Edible Homologous Herbs: From Traditional Paozhi to Modern Technologies and Their Effects. [PDF]
FoodsLiu J +9 more
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Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]
Food Sci NutrAksoy AS +3 more
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Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions. [PDF]
Food Sci Anim ResourLee B, Lee S, Choi YM.
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Prerequisites for pore formation in foods. [PDF]
Curr Res Food Scivan der Sman RGM.
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Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips. [PDF]
J Food SciWang X +8 more
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Unobtrusive Human Activity Recognition Using Multivariate Indoor Air Quality Sensing and Hierarchical Event Detection. [PDF]
Sensors (Basel)Protopsaltis G +3 more
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Formation of Advanced Glycation End Products during Frying of Potato Chips and Grilling of Beef Patties. [PDF]
J Agric Food ChemHeymann T, Rau R, Glomb MA.
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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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The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs. [PDF]
Poult SciLiu H +10 more
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