These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

142 related articles for article (PubMed ID: 31131444)

  • 1. The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog.
    Rahimi J; Adedeji A; Ngadi M
    J Texture Stud; 2019 Dec; 50(6):474-481. PubMed ID: 31131444
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermomechanical transitions of meat-analog based fried foods batter coating.
    Bhuiyan MHR; Ngadi M
    Food Chem; 2024 Jul; 447():138953. PubMed ID: 38479144
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.
    Nakamura S; Ohtsubo K
    Biosci Biotechnol Biochem; 2010; 74(12):2484-9. PubMed ID: 21150105
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of beer-battering on the frying properties of rice and wheat batters and their coated foods.
    Shih F; Bett-Garber K; Champagne E; Daigle K; Lea J
    J Sci Food Agric; 2010 Oct; 90(13):2203-7. PubMed ID: 20623702
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.
    Jeong S; Lee S
    J Sci Food Agric; 2021 Nov; 101(14):6036-6042. PubMed ID: 33852742
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks.
    Mukprasirt A; Herald TJ; Boyle DL; Boyle EA
    Poult Sci; 2001 Jul; 80(7):988-96. PubMed ID: 11469667
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods.
    Bhuiyan MHR; Ngadi MO
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959071
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis.
    Mukprasirt A; Herald TJ; Boyle DL; Rausch KD
    Poult Sci; 2000 Sep; 79(9):1356-63. PubMed ID: 11020085
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.
    Thanatuksorn P; Kajiwara K; Suzuki T
    J Sci Food Agric; 2010 Jan; 90(1):13-20. PubMed ID: 20355007
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets.
    Chen C; Chen J; Yuan Z; Liao E; Xia W; Wang H; Xiong YL
    J Food Sci; 2020 Jul; 85(7):2098-2104. PubMed ID: 32572976
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Oil uptake properties of fried batters from rice flour.
    Shih F; Daigle K
    J Agric Food Chem; 1999 Apr; 47(4):1611-5. PubMed ID: 10564026
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying.
    Liu Y; Liu C; Huang X; Li M; Zhao G; Sun L; Yu J; Deng W
    Food Res Int; 2024 Feb; 178():113901. PubMed ID: 38309860
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Restructuring plant-derived composites towards the production of meat-analog based coated fried food.
    Hafizur Rahman Bhuiyan M; Yeasmen N; Ngadi M
    Food Chem; 2024 Jun; 443():138482. PubMed ID: 38290300
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Extruded flour improves batter pick-up, coating crispness and aroma profile.
    Román L; Pico J; Antolín B; Martinez MM; Gómez M
    Food Chem; 2018 Sep; 260():106-114. PubMed ID: 29699650
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat.
    Tang J; Xie C; Chang W; Quan Z; Ding X
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959043
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Application of batter coating for modulating oil, texture and structure of fried foods: A review.
    Bhuiyan MHR; Ngadi M
    Food Chem; 2024 Sep; 453():139655. PubMed ID: 38805942
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L; Bi J; Dai R; Li X
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts.
    Wang QL; Yang Q; Kong XP; Chen HQ
    Food Chem; 2024 Jun; 443():138617. PubMed ID: 38309022
    [TBL] [Abstract][Full Text] [Related]  

  • 19. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.
    Mesías M; Holgado F; Márquez-Ruiz G; Morales FJ
    Food Funct; 2016 Mar; 7(3):1645-54. PubMed ID: 26938951
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
    Bechtel PJ; Bland JM; Woods K; Lea JM; Brashear SS; Boue SM; Daigle KW; Bett-Garber KL
    Foods; 2018 Mar; 7(4):. PubMed ID: 29570660
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.