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 *

157 related articles for article (PubMed ID: 33426337)

  • 1. Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying.
    Zheng T; Moreira RG
    Heliyon; 2020 Dec; 6(12):e05834. PubMed ID: 33426337
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips.
    Alikhani Chamgordani P; Soltani Firouz M; Omid M; Hadidi N; Farshbaf Aghajani P
    Ultrason Sonochem; 2024 Feb; 103():106779. PubMed ID: 38262175
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.
    Wang S; Zhao S; Wang N; Liu Y
    J Sci Food Agric; 2024 Oct; ():. PubMed ID: 39377492
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices.
    Salehi F; Ghazvineh S; Amiri M
    Ultrason Sonochem; 2024 Nov; 110():107035. PubMed ID: 39167839
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.
    Su Y; Zhang M; Bhandari B; Zhang W
    Ultrason Sonochem; 2018 Jun; 44():368-379. PubMed ID: 29680623
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P; Skinner M; Hendricks A; Rimkus T; Meyer B; Gratzek J; Pu S; Woodbury L; Bond L; McDougal O
    Heliyon; 2024 Jun; 10(11):e31790. PubMed ID: 38873662
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips.
    Zhao S; Wang S; Lu Q; Liu Y
    Food Chem; 2024 Dec; 460(Pt 2):140661. PubMed ID: 39089019
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
    Chintha P; Giri N; Thulasimani K; Sajeev MS; Safiya S
    J Food Sci; 2022 Jul; 87(7):2894-2907. PubMed ID: 35638337
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips.
    Su Y; Zhang M; Chitrakar B; Zhang W
    Ultrason Sonochem; 2020 May; 63():104958. PubMed ID: 31945579
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips.
    Zhang J; Fan L
    Ultrason Sonochem; 2021 Jun; 74():105548. PubMed ID: 33892259
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The Frying Stability of Oleogel Made from Rice Bran Wax and Sunflower Oil During Intermittent Frying of Potato Chips.
    Tajer A; Ozdemir S
    J Oleo Sci; 2023; 72(11):997-1004. PubMed ID: 37914269
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of ultrasound treatment on the starch properties and oil absorption of potato chips.
    Zhang J; Yu P; Fan L; Sun Y
    Ultrason Sonochem; 2021 Jan; 70():105347. PubMed ID: 32956936
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea.
    Lopez SV; Moreira RG
    J Food Sci; 2019 Apr; 84(4):807-817. PubMed ID: 30893479
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Reduction of oil uptake in vacuum fried
    Ren A; Cao Z; Tang X; Duan Z; Duan X; Meng X
    Front Nutr; 2022; 9():1037652. PubMed ID: 36438777
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Optimization of vacuum frying condition for producing silver carp surimi chips.
    Hu J; Zeng H; Deng C; Wang P; Fan L; Zheng B; Zhang Y
    Food Sci Nutr; 2019 Aug; 7(8):2517-2526. PubMed ID: 31428339
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.
    Cruz G; Cruz-Tirado JP; Delgado K; Guzman Y; Castro F; Rojas ML; Linares G
    J Food Sci Technol; 2018 Jan; 55(1):138-144. PubMed ID: 29358804
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips.
    Liu C; Lv M; Du H; Deng H; Zhou L; Li P; Li X; Li B
    Foods; 2023 May; 12(11):. PubMed ID: 37297393
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
    Dehghannya J; Abedpour L
    J Sci Food Agric; 2018 Mar; 98(4):1485-1491. PubMed ID: 28799645
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.