The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying. [PDF]
FoodsLi Y, Xia X, Yu G.
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Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods. [PDF]
Food Chem XPan DY +5 more
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Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes. [PDF]
FoodsChen Y, Wang Y, Guan Q, Zhou X.
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Fat Reduction in Peruvian Carrot (<i>Arracacia xanthorrhiza</i>) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. [PDF]
FoodsSilva VS +4 more
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Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC-MS. [PDF]
Food Chem XLiu H +10 more
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What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]
Food Chem XNavruz-Varlı S, Aksu S, Çergel E.
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High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods. [PDF]
Nat CommunVerma U +6 more
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The Design of Vacuum Frying for Making Rambutan Chips
VANOS Journal of Mechanical Engineering EducationSusilawati Susilawati +3 more
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Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. [PDF]
FoodsEl Hosry L +6 more
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Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal. [PDF]
Food Chem XKim YH, Kim SH.
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