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 *

212 related articles for article (PubMed ID: 33466563)

  • 21. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.
    Maity T; Bawa AS; Raju PS
    Int J Food Sci; 2014; 2014():752047. PubMed ID: 26904648
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer).
    Sinthusamran S; Benjakul S
    J Sci Food Agric; 2015 Dec; 95(15):3195-203. PubMed ID: 25546167
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of Frying Process on the Flavor Variations of Allium Plants.
    Wang J; Qiao L; Wang R; Zhang N; Liu Y; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048190
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
    Zhang N; Sun B; Mao X; Chen H; Zhang Y
    Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS.
    Zhou H; Cui W; Gao Y; Li P; Pu X; Wang Y; Wang Z; Xu B
    Curr Res Food Sci; 2022; 5():1484-1493. PubMed ID: 36132489
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness.
    Lin HV; Hou PH; Sung WC
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945580
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS.
    Zhang K; Gao L; Zhang C; Feng T; Zhuang H
    Front Chem; 2022; 10():725208. PubMed ID: 35860630
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characterization of deep-fat frying in a wheat flour-water mixture model using a state diagram.
    Thanatuksorn P; Kajiwara K; Suzuki T
    J Sci Food Agric; 2007 Nov; 87(14):2648-56. PubMed ID: 20836173
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Rapid discrimination of Citrus reticulata 'Chachi' by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis.
    Lv W; Lin T; Ren Z; Jiang Y; Zhang J; Bi F; Gu L; Hou H; He J
    Food Res Int; 2020 May; 131():108985. PubMed ID: 32247443
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
    Chang C; Wu G; Zhang H; Jin Q; Wang X
    Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.
    Sobowale SS; Olayanju TA; Mulaba-Bafubiandi AF
    Food Sci Nutr; 2019 Oct; 7(10):3161-3175. PubMed ID: 31660130
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Dynamic changes in the water and volatile compounds of chicken breast during the frying process.
    Wang Y; Zhang H; Cui J; Gao S; Bai S; You L; Ji C; Wang S
    Food Res Int; 2024 Jan; 175():113715. PubMed ID: 38129035
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.
    Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
    Molecules; 2019 Dec; 24(24):. PubMed ID: 31817376
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets.
    Shan J; Chen J; Xie D; Xia W; Xu W; Xiong YL
    J Food Sci; 2018 Jul; 83(7):1832-1838. PubMed ID: 29969509
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (
    Tirtawijaya G; Lee MJ; Negara BFSP; Cho WH; Sohn JH; Kim JS; Choi JS
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441740
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.
    Li M; Yang R; Zhang H; Wang S; Chen D; Lin S
    Food Chem; 2019 Aug; 290():32-39. PubMed ID: 31000053
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
    Karacabey E; Turan MS; Özçelik ŞG; Baltacıoğlu C; Küçüköner E
    J Sci Food Agric; 2016 Oct; 96(13):4603-12. PubMed ID: 26916385
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying.
    Gao HX; Chen N; He Q; Shi B; Zeng WC
    J Food Sci; 2024 Jun; 89(6):3306-3317. PubMed ID: 38752388
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying.
    Liu L; Huang P; Xie W; Wang J; Li Y; Wang H; Xu H; Bai F; Zhou X; Gao R; Zhao Y
    Food Sci Nutr; 2022 Feb; 10(2):342-353. PubMed ID: 35154672
    [TBL] [Abstract][Full Text] [Related]  

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