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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

131 related items for PubMed ID: 33765870

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  • 5. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.
    Yuksel F, Karaman S, Kayacier A.
    Food Chem; 2014 Feb 15; 145():910-7. PubMed ID: 24128563
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  • 7. Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips.
    Pandey AK, Kumar S, Ravi N, Chauhan OP, Patki PE.
    J Food Sci Technol; 2020 Jun 15; 57(6):2310-2320. PubMed ID: 32431357
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  • 9. Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process.
    Belayneh M, Workneh TS, Belew D.
    J Food Sci Technol; 2014 Dec 15; 51(12):3635-46. PubMed ID: 25477630
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  • 16. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.
    Winkler-Moser JK, Bakota EL, Hwang HS.
    J Food Sci; 2018 Feb 15; 83(2):266-274. PubMed ID: 29337368
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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. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.
    Mui WW, Durance TD, Scaman CH.
    J Agric Food Chem; 2002 Mar 27; 50(7):1883-9. PubMed ID: 11902928
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  • 19. Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation.
    Sulaeman A, Keeler L, Taylor SL, Giraud DW, Driskell JA.
    J Agric Food Chem; 2001 Jul 27; 49(7):3253-61. PubMed ID: 11453759
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