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Journal Abstract Search

252 related items for PubMed ID: 28657649

  • 21. Regulating the use of degraded oil/fat in deep-fat/oil food frying.
    Paul S, Mittal GS.
    Crit Rev Food Sci Nutr; 1997 Nov; 37(7):635-62. PubMed ID: 9408730
    [Abstract] [Full Text] [Related]

  • 22. A novel GAN-based regression model for predicting frying oil deterioration.
    Ye K, Wang Z, Chen P, Piao Y, Zhang K, Wang S, Jiang X, Cui X.
    Sci Rep; 2022 Jun 21; 12(1):10424. PubMed ID: 35729239
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  • 23. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.
    Int J Vitam Nutr Res; 2006 Jul 21; 76(4):238-46. PubMed ID: 17243088
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  • 24. 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 21; 98(12):4436-4444. PubMed ID: 29446827
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  • 26. 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 Sep 21; 60(9):1496-1514. PubMed ID: 30740987
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  • 28. 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 21; 44():368-379. PubMed ID: 29680623
    [Abstract] [Full Text] [Related]

  • 29. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes.
    Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T.
    Crit Rev Food Sci Nutr; 2022 Jun 21; 62(19):5183-5202. PubMed ID: 33563022
    [Abstract] [Full Text] [Related]

  • 30. Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts.
    Melito HS, Farkas BE.
    J Food Sci; 2012 Sep 21; 77(9):E224-30. PubMed ID: 22889360
    [Abstract] [Full Text] [Related]

  • 31. Effects of drying, packaging, and temperature on the quality of fried onion slices.
    Asefi N, Mozaffari M.
    J Food Sci; 2010 Jun 21; 75(5):S251-4. PubMed ID: 20629896
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  • 35. Overview on mitigation of acrylamide in starchy fried and baked foods.
    Baskar G, Aiswarya R.
    J Sci Food Agric; 2018 Sep 21; 98(12):4385-4394. PubMed ID: 29572830
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  • 36. An innovative model for describing oil penetration into the doughnut crust during hot air frying.
    Ghaitaranpour A, Mohebbi M, Koocheki A.
    Food Res Int; 2021 Sep 21; 147():110458. PubMed ID: 34399458
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  • 40. 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 21; 87(14):2648-56. PubMed ID: 20836173
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