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Journal Abstract Search

171 related items for PubMed ID: 32247460

  • 21. Intelligence detection of oil absorption in French fries by surface profiles.
    Wang S, Zhao S, Wang N, Lu Q, Zhao H, Liu Y, Li J, Fan L.
    Food Res Int; 2024 Feb; 178():113906. PubMed ID: 38309900
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  • 22. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
    Cardoso-Ugarte GA, Morlán-Palmas CC, Sosa-Morales ME.
    J Food Sci; 2013 Jul; 78(7):C978-84. PubMed ID: 23772857
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  • 23. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.
    Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ.
    Food Chem Toxicol; 2021 Jan; 147():111857. PubMed ID: 33217532
    [Abstract] [Full Text] [Related]

  • 24. Radio frequency as an innovative method to produce low-fat French fries.
    Zhang C, Lyu X, Zhao W, Yang R.
    J Sci Food Agric; 2022 Sep; 102(12):5181-5189. PubMed ID: 35289937
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  • 25. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
    Flores-Álvarez Mdel C, Molina-Hernández EF, Hernández-Raya JC, Sosa-Morales ME.
    J Food Sci; 2012 Nov; 77(11):C1136-43. PubMed ID: 23107039
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  • 26. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
    Arisseto AP, Silva WC, Marcolino PFC, Scaranelo GR, Berbari SAG, de Oliveira Miguel AMR, Vicente E.
    Food Res Int; 2019 Oct; 124():43-48. PubMed ID: 31466649
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  • 27. Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages.
    Xu L, Mei X, Chang J, Wu G, Zhang H, Jin Q, Wang X.
    Food Chem; 2022 Jan 30; 368():130581. PubMed ID: 34399180
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  • 28. Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.
    Xu L, Mei X, Chang J, Wu G, Jin Q, Wang X.
    J Oleo Sci; 2021 Oct 05; 70(10):1373-1380. PubMed ID: 34497175
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  • 29. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 May 01; 132(1):134-43. PubMed ID: 26434272
    [Abstract] [Full Text] [Related]

  • 30. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.
    Li Y, Guo Q, Wang K, Nverjiang M, Wu K, Wang X, Xia X.
    Foods; 2022 Nov 01; 11(21):. PubMed ID: 36360086
    [Abstract] [Full Text] [Related]

  • 31. Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.
    Osório VM, de Lourdes Cardeal Z.
    J Chromatogr A; 2011 May 27; 1218(21):3332-6. PubMed ID: 21168848
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  • 32. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS.
    J Agric Food Chem; 2012 Sep 12; 60(36):9321-31. PubMed ID: 22924541
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  • 33. Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature.
    Pinto GSA, Takhar PS.
    J Texture Stud; 2023 Aug 12; 54(4):521-531. PubMed ID: 37254292
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  • 34. 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 12; 51(2):232-241. PubMed ID: 31603526
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  • 35. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May 12; 75(4):H109-15. PubMed ID: 20546404
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  • 36. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 May 12; 459():67-77. PubMed ID: 10335369
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  • 37. 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 12; 49(2):228-239. PubMed ID: 29417584
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  • 38. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 Dec 01; 135(3):2012-20. PubMed ID: 22953952
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  • 39. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
    Chiou A, Salta FN, Kalogeropoulos N, Mylona A, Ntalla I, Andrikopoulos NK.
    J Food Sci; 2007 Oct 01; 72(8):S574-84. PubMed ID: 17995623
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  • 40. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
    Aniołowska MA, Kita AM.
    J Sci Food Agric; 2016 Apr 01; 96(6):2257-64. PubMed ID: 26198288
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