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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

155 related items for PubMed ID: 29051664

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K.
    J Food Sci; 2015 Feb; 80(2):E349-58. PubMed ID: 25619624
    [Abstract] [Full Text] [Related]

  • 23. Deep fat frying of foods: A critical review on process and product parameters.
    Asokapandian S, Swamy GJ, Hajjul H.
    Crit Rev Food Sci Nutr; 2020 Feb; 60(20):3400-3413. PubMed ID: 31729249
    [Abstract] [Full Text] [Related]

  • 24. Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil.
    Pawar DP, Boomathi S, Hathwar SC, Rai AK, Modi VK.
    J Food Sci Technol; 2013 Apr; 50(2):381-6. PubMed ID: 24425931
    [Abstract] [Full Text] [Related]

  • 25. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan; 80(1):E66-72. PubMed ID: 25492403
    [Abstract] [Full Text] [Related]

  • 26. Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.
    Nadeem M, Imran M, Taj I, Ajmal M, Junaid M.
    Lipids Health Dis; 2017 May 31; 16(1):102. PubMed ID: 28569164
    [Abstract] [Full Text] [Related]

  • 27. Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil.
    Omidiran AT, Sobukola OP, Sanni SA, Sanni LO, Adebowale AA, Shajobi AO, Kulakow P.
    Food Sci Nutr; 2019 Feb 31; 7(2):656-666. PubMed ID: 30847144
    [Abstract] [Full Text] [Related]

  • 28. Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.
    Ma JK, Zhang H, Tsuchiya T, Akiyama Y, Chen JY.
    Food Sci Technol Int; 2015 Apr 31; 21(3):163-74. PubMed ID: 24474189
    [Abstract] [Full Text] [Related]

  • 29. 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 31; 121():296-306. PubMed ID: 31108752
    [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 Jul 31; 60(9):1496-1514. PubMed ID: 30740987
    [Abstract] [Full Text] [Related]

  • 31. Improving the quality of used frying niger seed oil with adsorbent treatment.
    Nuru Z, Getachew P.
    Heliyon; 2021 Apr 31; 7(4):e06748. PubMed ID: 33869883
    [Abstract] [Full Text] [Related]

  • 32. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS.
    Int J Food Sci Nutr; 2002 Jul 31; 53(4):351-63. PubMed ID: 12090031
    [Abstract] [Full Text] [Related]

  • 33. Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology.
    Fikry M, Khalifa I, Sami R, Khojah E, Ismail KA, Dabbour M.
    Foods; 2021 Oct 25; 10(11):. PubMed ID: 34828848
    [Abstract] [Full Text] [Related]

  • 34. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
    Mariotti-Celis MS, Zúñiga RN, Cortés P, Pedreschi F.
    J Food Sci; 2017 Jan 25; 82(1):232-239. PubMed ID: 27886377
    [Abstract] [Full Text] [Related]

  • 35. Regulating the use of degraded oil/fat in deep-fat/oil food frying.
    Paul S, Mittal GS.
    Crit Rev Food Sci Nutr; 1997 Nov 25; 37(7):635-62. PubMed ID: 9408730
    [Abstract] [Full Text] [Related]

  • 36. 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 25; 87(14):2648-56. PubMed ID: 20836173
    [Abstract] [Full Text] [Related]

  • 37. Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil.
    Librelotto J, Bastida S, Serrano A, Cofrades S, Jiménez-Colmenero F, Sánchez-Muniz FJ.
    Meat Sci; 2008 Oct 25; 80(2):431-41. PubMed ID: 22063350
    [Abstract] [Full Text] [Related]

  • 38. Fried potatoes: Impact of prolonged frying in monounsaturated oils.
    Santos CSP, Molina-Garcia L, Cunha SC, Casal S.
    Food Chem; 2018 Mar 15; 243():192-201. PubMed ID: 29146328
    [Abstract] [Full Text] [Related]

  • 39. Antioxidant capacity and phenolic acids of virgin coconut oil.
    Marina AM, Man YB, Nazimah SA, Amin I.
    Int J Food Sci Nutr; 2009 Mar 15; 60 Suppl 2():114-23. PubMed ID: 19115123
    [Abstract] [Full Text] [Related]

  • 40. Olive oil stability under deep-frying conditions.
    Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA.
    Food Chem Toxicol; 2010 Oct 15; 48(10):2972-9. PubMed ID: 20678538
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 8.