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 *

154 related articles for article (PubMed ID: 32637912)

  • 1. The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM.
    Yang D; Wu G; Li P; Qi X; Zhang H; Wang X; Jin Q
    Food Chem X; 2020 Sep; 7():100095. PubMed ID: 32637912
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of oil surface activity on oil absorption behavior of potato strips during frying process.
    Liu Y; Tian J; Duan Z; Li J; Fan L
    Food Chem; 2021 Dec; 365():130427. PubMed ID: 34218110
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD.
    Yang D; Wu G; Li P; Zhang H; Qi X
    Food Res Int; 2019 Aug; 122():295-302. PubMed ID: 31229083
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.
    Yang D; Wu G; Li P; Qi X; Zhang H; Wang X; Jin Q
    Food Res Int; 2020 Nov; 137():109338. PubMed ID: 33233048
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M; Gordon MH; Lovegrove JA; Niranjan K
    J Food Sci; 2012 Jan; 77(1):E32-6. PubMed ID: 22260106
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments.
    Liu Y; Hu X; Jian X; Guo L; Xiao J; Li X
    J Food Sci; 2024 Jul; 89(7):4205-4215. PubMed ID: 38847754
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
    Alkaltham MS; Özcan MM; Uslu N; Salamatullah AM; Hayat K
    J Oleo Sci; 2020 Mar; 69(3):185-190. PubMed ID: 32051358
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process.
    Huang X; You Y; Karrar E; Zhang H; Jin Q; Wu G; Wang X
    Food Chem X; 2023 Mar; 17():100605. PubMed ID: 36974181
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process.
    Liu Y; Tian J; Hu B; Yu P; Fan L
    Food Chem; 2021 Oct; 360():130045. PubMed ID: 34020368
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance.
    Wang C; Su G; Wang X; Nie S
    J Agric Food Chem; 2019 Feb; 67(8):2361-2368. PubMed ID: 30742426
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
    Dueik V; Bouchon P
    J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of pullulan on oil absorption and structural organization of native maize starch during frying.
    Chen L; McClements DJ; Zhang Z; Zhang R; Bian X; Jin Z; Tian Y
    Food Chem; 2020 Mar; 309():125681. PubMed ID: 31670120
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.
    Qi J; Wang X; Wang X; Akoh CC; Jin Q
    J Oleo Sci; 2019 Jun; 68(6):559-566. PubMed ID: 31092793
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
    Li X; Wu G; Yang F; Meng L; Huang J; Zhang H; Jin Q; Wang X
    Food Chem; 2019 Jan; 272():12-17. PubMed ID: 30309521
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR.
    Chen L; Tian Y; Sun B; Wang J; Tong Q; Jin Z
    Food Chem; 2017 Oct; 233():525-529. PubMed ID: 28530608
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils.
    Cui L; Chen J; Zhai J; Peng L; Hayes DG
    Foods; 2022 Oct; 11(21):. PubMed ID: 36359982
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips.
    Salehi F; Roustaei A; Haseli A
    Food Sci Nutr; 2021 Nov; 9(11):6245-6251. PubMed ID: 34760254
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of pre-frying on distribution of protons and physicochemical qualities of mackerel.
    Zhang W; Cheng S; Wang S; Yi K; Sun S; Lin J; Tan M; Li D
    J Sci Food Agric; 2021 Aug; 101(11):4838-4846. PubMed ID: 33521980
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of amylose content on structural changes and oil absorption of fried maize starches.
    Chen L; McClements DJ; Zhang H; Zhang Z; Jin Z; Tian Y
    Food Chem; 2019 Jul; 287():28-37. PubMed ID: 30857700
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.
    Li P; Wu G; Yang D; Zhang H; Qi X; Jin Q; Wang X
    Food Res Int; 2020 Nov; 137():109229. PubMed ID: 33233041
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.