Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (<i>Cucurbita pepo</i> L.). [PDF]
FoodsAbellán A +4 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]
GelsLi Y +6 more
europepmc +1 more source
Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave. [PDF]
FoodsZhu K +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 NutrTan Y +5 more
europepmc +1 more source
Microplastic Contamination from Ready-to-Cook Clams: Implications for Food Safety and Human Exposure. [PDF]
FoodsCapuozzo F +5 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]
FoodsKang M, Zulkurnain M.
europepmc +1 more source
Ready-to-Cook Foods: Technological Developments and Future Trends-A Systematic Review. [PDF]
FoodsCui T +6 more
europepmc +1 more source
Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology. [PDF]
FoodsBürck M +4 more
europepmc +1 more source
Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat. [PDF]
FoodsGoluch Z +3 more
europepmc +1 more source