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 *

219 related articles for article (PubMed ID: 32572976)

  • 41. 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]  

  • 42. Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.
    Zhang Y; Xu W; Wu X; Zhang X; Zhang Y
    Food Addit Contam; 2007 Mar; 24(3):242-51. PubMed ID: 17364925
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding.
    Oloruntoba D; Ampofo J; Ngadi M
    Ultrason Sonochem; 2022 Dec; 91():106237. PubMed ID: 36446157
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Changes in color and texture of wheat noodles during chilled storage.
    Fukuzawa S; Ogawa T; Nakagawa K; Adachi S
    Biosci Biotechnol Biochem; 2016 Dec; 80(12):2418-2424. PubMed ID: 27539562
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts.
    Wang QL; Yang Q; Kong XP; Chen HQ
    Food Chem; 2024 Apr; 438():137992. PubMed ID: 37983996
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics.
    Chang L; Lin S; Zou B; Zheng X; Zhang S; Tang Y
    Foods; 2021 Jan; 10(1):. PubMed ID: 33466563
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
    Koklamaz E; Palazoğlu TK; Kocadağlı T; Gökmen V
    J Sci Food Agric; 2014 Aug; 94(10):2002-8. PubMed ID: 24307258
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential.
    Punia S; Siroha AK; Sandhu KS; Kaur M
    Int J Biol Macromol; 2019 Jun; 130():595-604. PubMed ID: 30840860
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips.
    Shen X; Zhang M; Bhandari B; Guo Z
    J Sci Food Agric; 2018 Sep; 98(12):4436-4444. PubMed ID: 29446827
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets.
    Sun J; Wu R; Hu B; Jia C; Rong J; Xiong S; Liu R
    Foods; 2022 May; 11(10):. PubMed ID: 35627009
    [TBL] [Abstract][Full Text] [Related]  

  • 54. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
    Contardo I; Parada J; Leiva A; Bouchon P
    Food Chem; 2016 Apr; 197(Pt A):353-8. PubMed ID: 26616960
    [TBL] [Abstract][Full Text] [Related]  

  • 55. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
    Mariotti-Celis MS; Zúñiga RN; Cortés P; Pedreschi F
    J Food Sci; 2017 Jan; 82(1):232-239. PubMed ID: 27886377
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch-lipid complexes during deep-fat frying.
    Wang H; Wu Y; Wang N; Yang L; Zhou Y
    Food Chem; 2019 Apr; 278():515-522. PubMed ID: 30583406
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp.
    Garcia D; You SW; Aleman RS; King JM; Komarnytsky S; Hoskin RT; Moncada M
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832838
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips.
    Dragich AM; Krochta JM
    J Food Sci; 2010; 75(1):S43-7. PubMed ID: 20492201
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. Nutrient losses and gains during frying: a review.
    Fillion L; Henry CJ
    Int J Food Sci Nutr; 1998 Mar; 49(2):157-68. PubMed ID: 9713586
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.