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Journal Abstract Search

135 related items for PubMed ID: 31206678

  • 1. Understanding and predicting sensory crispness of deep-fried battered and breaded coatings.
    Voong KY, Norton-Welch A, Mills TB, Norton IT.
    J Texture Stud; 2019 Dec; 50(6):456-464. PubMed ID: 31206678
    [Abstract] [Full Text] [Related]

  • 2. Understanding consumer perception of deep-fried battered and breaded coatings.
    Voong KY, Norton-Welch A, Mills T.
    J Texture Stud; 2020 Dec; 51(6):891-901. PubMed ID: 32557657
    [Abstract] [Full Text] [Related]

  • 3. Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.
    Mah E, Brannan RG.
    J Food Sci; 2009 Dec; 74(1):S9-S16. PubMed ID: 19200123
    [Abstract] [Full Text] [Related]

  • 4. Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation.
    Carvalho MJ, Ruiz-Carrascal J.
    J Food Sci Technol; 2018 Jun; 55(6):2068-2078. PubMed ID: 29892107
    [Abstract] [Full Text] [Related]

  • 5. Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
    Gouyo T, Mestres C, Maraval I, Fontez B, Hofleitner C, Bohuon P.
    Food Res Int; 2020 May; 131():108947. PubMed ID: 32247460
    [Abstract] [Full Text] [Related]

  • 6. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
    Bechtel PJ, Bland JM, Woods K, Lea JM, Brashear SS, Boue SM, Daigle KW, Bett-Garber KL.
    Foods; 2018 Mar 23; 7(4):. PubMed ID: 29570660
    [Abstract] [Full Text] [Related]

  • 7. The use of a combination of instrumental methods to assess change in sensory crispness during storage of a "Honeycrisp" apple breeding family.
    Chang HY, Vickers ZM, Tong CBS.
    J Texture Stud; 2018 Apr 23; 49(2):228-239. PubMed ID: 29417584
    [Abstract] [Full Text] [Related]

  • 8. Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses.
    Andreani P, de Moraes JO, Murta BHP, Link JV, Tribuzi G, Laurindo JB, Paul S, Carciofi BAM.
    Food Res Int; 2020 Mar 23; 129():108886. PubMed ID: 32036886
    [Abstract] [Full Text] [Related]

  • 9. 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 23; 83(7):1832-1838. PubMed ID: 29969509
    [Abstract] [Full Text] [Related]

  • 10. Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on lipid and moisture content.
    Mah E, Price J, Brannan RG.
    J Food Sci; 2008 Oct 23; 73(8):S412-7. PubMed ID: 19019129
    [Abstract] [Full Text] [Related]

  • 11. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets.
    Chen C, Chen J, Yuan Z, Liao E, Xia W, Wang H, Xiong YL.
    J Food Sci; 2020 Jul 23; 85(7):2098-2104. PubMed ID: 32572976
    [Abstract] [Full Text] [Related]

  • 12. Inter-correlation of apple firmness determinations and development of cross-validated regression models for prediction of sensory attributes from instrumental and compositional analyses.
    Cliff MA, Bejaei M.
    Food Res Int; 2018 Apr 23; 106():752-762. PubMed ID: 29579984
    [Abstract] [Full Text] [Related]

  • 13. Formation of process contaminants in commercial and homemade deep-fried breadcrumbs.
    Mesías M, Holgado F, Morales FJ.
    Food Res Int; 2023 Feb 23; 164():112357. PubMed ID: 36737945
    [Abstract] [Full Text] [Related]

  • 14. Acoustic settings combination as a sensory crispness indicator of dry crispy food.
    Dias-Faceto LS, Salvador A, Conti-Silva AC.
    J Texture Stud; 2020 Apr 23; 51(2):232-241. PubMed ID: 31603526
    [Abstract] [Full Text] [Related]

  • 15. Correlation of Descriptive Analysis and Instrumental Puncture Testing of Watermelon Cultivars.
    Shiu JW, Slaughter DC, Boyden LE, Barrett DM.
    J Food Sci; 2016 Jun 23; 81(6):S1506-14. PubMed ID: 27105291
    [Abstract] [Full Text] [Related]

  • 16. Extruded flour improves batter pick-up, coating crispness and aroma profile.
    Román L, Pico J, Antolín B, Martinez MM, Gómez M.
    Food Chem; 2018 Sep 15; 260():106-114. PubMed ID: 29699650
    [Abstract] [Full Text] [Related]

  • 17. Effects of sensory combination on crispness and prediction of sensory evaluation value by Gaussian process regression.
    Nakamoto H, Nishimura R, Kobayashi F.
    PLoS One; 2024 Sep 15; 19(2):e0297620. PubMed ID: 38329981
    [Abstract] [Full Text] [Related]

  • 18. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
    Sato A, Truong VD, Johanningsmeier SD, Reynolds R, Pecota KV, Yencho GC.
    J Food Sci; 2018 Jan 15; 83(1):60-73. PubMed ID: 29178339
    [Abstract] [Full Text] [Related]

  • 19. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
    Purcell S, Wang YJ, Seo HS.
    J Food Sci; 2014 May 15; 79(5):C802-9. PubMed ID: 24734785
    [Abstract] [Full Text] [Related]

  • 20. Double freezing of cod fillets: influence on sensory, physical and chemical attributes of battered and breaded fillet portions.
    Schubring R.
    Nahrung; 2002 Aug 15; 46(4):227-32. PubMed ID: 12224415
    [Abstract] [Full Text] [Related]

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