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 *

130 related articles for article (PubMed ID: 33765870)

  • 1. Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips.
    Paramasivam SK; David AK; Marimuthu Somasundaram S; Suthanthiram B; Shiva KN; Subbaraya U
    Food Sci Technol Int; 2022 Apr; 28(3):203-215. PubMed ID: 33765870
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K; Yüksel B; Juhaimi FA; Özcan MM; Uslu N; Babiker EE; Ahmed IMA; Azmi IU
    J Oleo Sci; 2020 Oct; 69(10):1219-1230. PubMed ID: 32908101
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.).
    Paramasivam SK; Saravanan A; Narayanan S; Shiva KN; Ravi I; Mayilvaganan M; Pushpa R; Uma S
    Int J Biol Macromol; 2021 Nov; 191():1056-1067. PubMed ID: 34599989
    [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. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.
    Yuksel F; Karaman S; Kayacier A
    Food Chem; 2014 Feb; 145():910-7. PubMed ID: 24128563
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Frying performance of palm-based solid frying shortening.
    Omar MN; Nor-Nazuha MN; Nor-Dalilah MN; Sahri MM
    Pak J Biol Sci; 2010 Mar; 13(6):298-302. PubMed ID: 20506718
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (
    Pandey AK; Kumar S; Ravi N; Chauhan OP; Patki PE
    J Food Sci Technol; 2020 Jun; 57(6):2310-2320. PubMed ID: 32431357
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety 'Robusta'.
    Kulkarni SG; Kudachikar VB; Keshava Prakash MN
    J Food Sci Technol; 2011 Dec; 48(6):730-4. PubMed ID: 23572812
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process.
    Belayneh M; Workneh TS; Belew D
    J Food Sci Technol; 2014 Dec; 51(12):3635-46. PubMed ID: 25477630
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Palm oil and palm olein frying applications.
    Ismail R
    Asia Pac J Clin Nutr; 2005; 14(4):414-9. PubMed ID: 16326649
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.
    Zamani-Ghalehshahi A; Farzaneh P
    J Food Sci; 2021 Apr; 86(4):1215-1227. PubMed ID: 33665855
    [TBL] [Abstract][Full Text] [Related]  

  • 12. High-temperature natural antioxidant improves soy oil for frying.
    Warner K; Gehring MM
    J Food Sci; 2009 Aug; 74(6):C500-5. PubMed ID: 19723188
    [TBL] [Abstract][Full Text] [Related]  

  • 13. East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits.
    Nowakunda K; Khakasa E; Ceballos H; Kenneth A; Tumuhimbise R; Bugaud C; Asasira M; Uwimana B; Bouniol A; Nuwamanya E; Forsythe L; Marimo P; Dufour D; Tushemereirwe W
    J Sci Food Agric; 2024 Jun; 104(8):4551-4560. PubMed ID: 37872774
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties.
    Chinnathambi S; Kumar PS; Shuprajhaa T; Shiva KN; Narayanan S
    Int J Biol Macromol; 2024 Feb; 258(Pt 2):128989. PubMed ID: 38154717
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Storage stability of banana chips in polypropylene based nanocomposite packaging films.
    Manikantan MR; Sharma R; Kasturi R; Varadharaju N
    J Food Sci Technol; 2014 Nov; 51(11):2990-3001. PubMed ID: 26396292
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.
    Winkler-Moser JK; Bakota EL; Hwang HS
    J Food Sci; 2018 Feb; 83(2):266-274. PubMed ID: 29337368
    [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. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.
    Mui WW; Durance TD; Scaman CH
    J Agric Food Chem; 2002 Mar; 50(7):1883-9. PubMed ID: 11902928
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation.
    Sulaeman A; Keeler L; Taylor SL; Giraud DW; Driskell JA
    J Agric Food Chem; 2001 Jul; 49(7):3253-61. PubMed ID: 11453759
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.