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
143 related items for PubMed ID: 34596914
21. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries. Aniołowska M, Kita A. J Am Oil Chem Soc; 2015; 92(11-12):1621-1631. PubMed ID: 26640279 [Abstract] [Full Text] [Related]
22. Tastier and healthier alternatives to French fries. Rommens CM, Shakya R, Heap M, Fessenden K. J Food Sci; 2010 May; 75(4):H109-15. PubMed ID: 20546404 [Abstract] [Full Text] [Related]
23. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households. Mesias M, Delgado-Andrade C, Holgado F, Morales FJ. Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Feb; 37(2):254-266. PubMed ID: 31810431 [Abstract] [Full Text] [Related]
24. 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; 54(4):521-531. PubMed ID: 37254292 [Abstract] [Full Text] [Related]
28. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying. Yang D, Wu G, Li P, Qi X, Zhang H, Wang X, Jin Q. Food Res Int; 2020 Nov; 137():109338. PubMed ID: 33233048 [Abstract] [Full Text] [Related]
31. 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 [Abstract] [Full Text] [Related]
33. 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 01; 147():111857. PubMed ID: 33217532 [Abstract] [Full Text] [Related]
35. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food. Gabrielle Alves de Carvalho A, Olmo-García L, Rachel Antunes Gaspar B, Carrasco-Pancorbo A, Naciuk Castelo-Branco V, Guedes Torres A. Food Chem; 2022 Jun 30; 380():132205. PubMed ID: 35101789 [Abstract] [Full Text] [Related]
38. The dynamics of oxidative changes in selected fats during the frying of French fries. Kondratowicz-Pietruszka E, Ostasz L, Tataruch K. Acta Sci Pol Technol Aliment; 2019 Jun 30; 18(3):293-303. PubMed ID: 31569911 [Abstract] [Full Text] [Related]
40. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Chen L, McClements DJ, Yang T, Ma Y, Ren F, Tian Y, Jin Z. Food Chem; 2021 Aug 15; 353():129468. PubMed ID: 33730664 [Abstract] [Full Text] [Related] Page: [Previous] [Next] [New Search]