Results 131 to 140 of about 700,013 (188)

Exploring Formation and Control of Hazards in Thermal Processing for Food Safety. [PDF]

Foods
Liu Z, Gao S, Yuan Z, Yang R, Zhang X, El-Mesery HS, Dai X, Lu W, Xu R.   +8 more
europepmc   +1 more source

Mechanisms of Suanzaoren () and its processed products in treating insomnia: an integrated study based on network pharmacology and metabolomics. [PDF]

J Tradit Chin Med
Yuan Z, Shizan C, Yue H, Ji S, Guoming SU, Chao Z, Jing L, Pengpeng L, Tianzhu J.   +8 more
europepmc   +1 more source

Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. [PDF]

Gels
Li Y, Wang Y, Wu Y, Bai H, Zhao Y, Xiang H, Li J.   +6 more
europepmc   +1 more source

Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave. [PDF]

Foods
Zhu K, Wang H, Chen H, Zhu W, Qian C, Liu J, Kan J, Zhang M.   +7 more
europepmc   +1 more source

From starch to bioactives: emerging trends in taro (<i>Colocasia esculenta</i> L.) research on composition, functionality, health benefits, and sustainable food potential. [PDF]

Front Nutr
Tan Y, Zheng FJ, Lin B, Chen J, Verma KK, Chen GL.   +5 more
europepmc   +1 more source

Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (<i>Cucurbita pepo</i> L.). [PDF]

Foods
Abellán A, Gómez P, Villegas A, Buendía-Moreno L, Tejada L.   +4 more
europepmc   +1 more source

Microplastic Contamination from Ready-to-Cook Clams: Implications for Food Safety and Human Exposure. [PDF]

Foods
Capuozzo F, Dambrosio A, Deudero S, De Rosa M, Ioanna F, Quaglia NC.   +5 more
europepmc   +1 more source

Ready-to-Cook Foods: Technological Developments and Future Trends-A Systematic Review. [PDF]

Foods
Cui T, Gine GR, Lei Y, Shi Z, Jiang B, Yan Y, Zhang H.   +6 more
europepmc   +1 more source

Ultrasonic-Assisted <i>Ginkgo biloba</i> Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying. [PDF]

Foods
Kang M, Zulkurnain M.
europepmc   +1 more source