Prerequisites for pore formation in foods. [PDF]
Curr Res Food Scivan der Sman RGM.
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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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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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Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]
Food Sci NutrRana MS +8 more
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Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization. [PDF]
Ultrason SonochemChen Q, Zhang H, Lee YY, Wang Y, Li Y.
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Quality-aware robotic frying of fragile sheet intermediates using a dual-slot gripper. [PDF]
Curr Res Food SciKim AN, Kim TH.
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Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations. [PDF]
Curr Res Food SciShah Y, Takhar PS.
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Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]
Food Sci NutrCan AT +5 more
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Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles. [PDF]
Sci RepAssefa D, Dessalegn E, Abegaz K.
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Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights. [PDF]
Food Chem XShen Z, Fu Y, Ding Y, Xu Y.
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