Results 121 to 130 of about 700,013 (188)

The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries. [PDF]

J Food Sci
Shah Y, Zhou X, Tang J, Takhar PS.
europepmc   +1 more source

Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. [PDF]

Foods
Rasool A, Luo X, Zhang Q, Jia C, Zhao S, Liu R, Rong J, Zhou G, Wang B, Kuai J, Wang J, Zhao J.   +11 more
europepmc   +1 more source

Plant simulation for robot automation system of deep-frying process of <i>Kimbugak</i>. [PDF]

Food Sci Biotechnol
Kim TH, Byoung G, Kwon KH, Kim AN.
europepmc   +1 more source

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 Nutr
Ali RFM, Alayouni R, El-Anany AM.
europepmc   +1 more source

Arsenic in Chinese Crayfish: Speciation Analysis, Cooking-Induced Stability, Bioaccessibility, and Dietary Risk Assessment. [PDF]

Foods
Jiang X, Peng K, Li P.
europepmc   +1 more source

Fused RGB and IR image based deep learning detection of dried laver bugak for robotic automation systems. [PDF]

Sci Rep
Kim TH, Kim AN.
europepmc   +1 more source

Deep-Fat Frying of Chicken Nuggets: Impacts on Mass Transfer and Some Quality Indices. [PDF]

Food Sci Nutr
Demiray ID, Ergezer H, Demiray E, Süfer Ö.   +3 more
europepmc   +1 more source

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source