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Journal Abstract Search

158 related items for PubMed ID: 33426337

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  • 3. Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.
    Wang S, Zhao S, Wang N, Liu Y.
    J Sci Food Agric; 2024 Oct 08. PubMed ID: 39377492
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  • 7. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O.
    Heliyon; 2024 Jun 15; 10(11):e31790. PubMed ID: 38873662
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  • 9. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
    Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S.
    J Food Sci; 2022 Jul 15; 87(7):2894-2907. PubMed ID: 35638337
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  • 16. Optimization of vacuum frying condition for producing silver carp surimi chips.
    Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y.
    Food Sci Nutr; 2019 Aug 15; 7(8):2517-2526. PubMed ID: 31428339
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  • 17. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.
    Cruz G, Cruz-Tirado JP, Delgado K, Guzman Y, Castro F, Rojas ML, Linares G.
    J Food Sci Technol; 2018 Jan 15; 55(1):138-144. PubMed ID: 29358804
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  • 18. Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips.
    Liu C, Lv M, Du H, Deng H, Zhou L, Li P, Li X, Li B.
    Foods; 2023 May 26; 12(11):. PubMed ID: 37297393
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  • 19. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
    Dehghannya J, Abedpour L.
    J Sci Food Agric; 2018 Mar 26; 98(4):1485-1491. PubMed ID: 28799645
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