190 related articles for article (PubMed ID: 35617759)
1. Formation of AGEs in fish cakes during air frying and other traditional heating methods.
Qin R; Wu R; Shi H; Jia C; Rong J; Liu R
Food Chem; 2022 Oct; 391():133213. PubMed ID: 35617759
[TBL] [Abstract][Full Text] [Related]
2. Air frying combined with grape seed extract inhibits N
Zhu Z; Fang R; Yang J; Khan IA; Huang J; Huang M
Poult Sci; 2021 Feb; 100(2):1308-1318. PubMed ID: 33518088
[TBL] [Abstract][Full Text] [Related]
3. Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions.
Han P; Zhang Q; Wang X; Zhou P; Dong S; Zha F; Zeng M
Food Res Int; 2022 Dec; 162(Pt B):112105. PubMed ID: 36461405
[TBL] [Abstract][Full Text] [Related]
4. Formation of
Zhu Z; Cheng Y; Huang S; Yao M; Lei Y; Khan IA; Huang M; Zhou X
J Food Prot; 2019 Dec; 82(12):2154-2160. PubMed ID: 31742439
[TBL] [Abstract][Full Text] [Related]
5. Study of the formation of food hazard factors in fried fish nuggets.
Wu R; Jiang Y; Qin R; Shi H; Jia C; Rong J; Liu R
Food Chem; 2022 Mar; 373(Pt B):131562. PubMed ID: 34838400
[TBL] [Abstract][Full Text] [Related]
6. Formation of AGEs in
Mo J; Zhao Y; Wu R; Hu B; Jia C; Rong J; Liu R; Zhao S
Food Chem X; 2023 Oct; 19():100869. PubMed ID: 37780319
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.
Fang MC; Chin PS; Sung WC; Chen TY
Molecules; 2023 May; 28(11):. PubMed ID: 37298852
[TBL] [Abstract][Full Text] [Related]
8. Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp.
Wu R; Jia C; Rong J; Xiong S; Liu R
Foods; 2023 Dec; 12(23):. PubMed ID: 38231862
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets.
Semedo Tavares WP; Dong S; Jin W; Yang Y; Han K; Zha F; Zhao Y; Zeng M
Food Res Int; 2018 Jan; 103():390-397. PubMed ID: 29389628
[TBL] [Abstract][Full Text] [Related]
11. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
Zotos A; Kotaras A; Mikras E
Food Sci Technol Int; 2013 Feb; 19(1):11-23. PubMed ID: 23239760
[TBL] [Abstract][Full Text] [Related]
12. Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets.
Hu X; Jiang Q; Wang H; Li J; Tu Z
Food Chem; 2023 Sep; 421():136111. PubMed ID: 37087991
[TBL] [Abstract][Full Text] [Related]
13. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.
Ferreira FS; Sampaio GR; Keller LM; Sawaya ACHF; Chávez DWH; Torres EAFS; Saldanha T
J Food Sci; 2017 Dec; 82(12):2823-2831. PubMed ID: 29125626
[TBL] [Abstract][Full Text] [Related]
14. Effect of fish and oil nature on frying process and nutritional product quality.
Ansorena D; Guembe A; Mendizábal T; Astiasarán I
J Food Sci; 2010 Mar; 75(2):H62-7. PubMed ID: 20492236
[TBL] [Abstract][Full Text] [Related]
15. Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.
Koh E; Surh J
Food Chem; 2015 May; 174():467-72. PubMed ID: 25529707
[TBL] [Abstract][Full Text] [Related]
16. Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility.
Dong L; Qiu CY; Wang RC; Zhang Y; Wang J; Liu JM; Yu HN; Wang S
Front Nutr; 2022; 9():889901. PubMed ID: 35571903
[TBL] [Abstract][Full Text] [Related]
17. Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking.
Ngan HL; Ip SY; Wang M; Zhou Q
Foods; 2023 Mar; 12(6):. PubMed ID: 36981192
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Content of free and protein-binding N
Zhu Z; Fang R; Cheng Y; Khan IA; Huang J; Li B; Huang M
Food Sci Nutr; 2020 Feb; 8(2):767-776. PubMed ID: 32148786
[TBL] [Abstract][Full Text] [Related]
20. Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
Cheung LK; Tomita H; Takemori T
J Food Sci; 2016 Aug; 81(8):C1899-907. PubMed ID: 27305642
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
