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Journal Abstract Search

250 related items for PubMed ID: 35638337

  • 21. [Purple sweet potato anthocyanins attenuates steatohepatitis induced by high fat diet combined with carbon tetrachloride in rats].
    Mi W, Han F, Liang J, Liang Y, Guan B, Xu H.
    Wei Sheng Yan Jiu; 2018 Jul; 47(4):517-524. PubMed ID: 30081974
    [Abstract] [Full Text] [Related]

  • 22. Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology.
    Ahmed M, Akter MS, Eun JB.
    Int J Food Sci Nutr; 2011 Feb; 62(1):91-6. PubMed ID: 20858156
    [Abstract] [Full Text] [Related]

  • 23. Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (Ipomoea batatas L.) Cultivars.
    Li G, Lin Z, Zhang H, Liu Z, Xu Y, Xu G, Li H, Ji R, Luo W, Qiu Y, Qiu S, Tang H.
    Molecules; 2019 Oct 17; 24(20):. PubMed ID: 31627373
    [Abstract] [Full Text] [Related]

  • 24. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.
    Nunes Y, Moreira RG.
    J Food Sci; 2009 Sep 17; 74(7):E355-62. PubMed ID: 19895464
    [Abstract] [Full Text] [Related]

  • 25. A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato.
    Yun D, Li C, Sun J, Xu F, Tang C, Liu J.
    Food Chem; 2024 Aug 15; 449():139222. PubMed ID: 38583398
    [Abstract] [Full Text] [Related]

  • 26. Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time.
    Ayustaningwarno F, van Ginkel E, Vitorino J, Dekker M, Fogliano V, Verkerk R.
    Front Nutr; 2020 Aug 15; 7():95. PubMed ID: 32766271
    [Abstract] [Full Text] [Related]

  • 27. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
    Azeem M, Mu TH, Zhang M.
    Food Sci Technol Int; 2020 Jul 15; 26(5):388-402. PubMed ID: 31870191
    [Abstract] [Full Text] [Related]

  • 28. Comparative full-length transcriptome analysis by Oxford Nanopore Technologies reveals genes involved in anthocyanin accumulation in storage roots of sweet potatoes (Ipomoea batatas L.).
    Xiong J, Tang X, Wei M, Yu W.
    PeerJ; 2022 Jul 15; 10():e13688. PubMed ID: 35846886
    [Abstract] [Full Text] [Related]

  • 29. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Jul 15; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 30. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
    Koklamaz E, Palazoğlu TK, Kocadağlı T, Gökmen V.
    J Sci Food Agric; 2014 Aug 15; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

  • 31. Recent studies on alternative technologies for deep-fat frying.
    Juvvi P, Kumar R, Semwal AD.
    J Food Sci Technol; 2024 Aug 15; 61(8):1417-1427. PubMed ID: 38966790
    [Abstract] [Full Text] [Related]

  • 32. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.
    Maity T, Bawa AS, Raju PS.
    Int J Food Sci; 2014 Aug 15; 2014():752047. PubMed ID: 26904648
    [Abstract] [Full Text] [Related]

  • 33. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug 15; 85(8):2615-2621. PubMed ID: 32691421
    [Abstract] [Full Text] [Related]

  • 34. A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.
    Yuan Y, Chen D, Liu H, Wu S, Yan H.
    J Food Sci; 2016 Aug 15; 81(8):T2114-21. PubMed ID: 27376628
    [Abstract] [Full Text] [Related]

  • 35. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.
    Liu C, Zhang R, Vorobiev E, Grimi N.
    Front Nutr; 2022 Aug 15; 9():919634. PubMed ID: 35898715
    [Abstract] [Full Text] [Related]

  • 36. Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology.
    Wang F, Zhang S, Deng G, Xu K, Xu H, Liu J.
    Molecules; 2022 Jul 06; 27(14):. PubMed ID: 35889219
    [Abstract] [Full Text] [Related]

  • 37. Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice.
    Jiang T, Shuai X, Li J, Yang N, Deng L, Li S, He Y, Guo H, Li Y, He J.
    J Agric Food Chem; 2020 Feb 12; 68(6):1596-1608. PubMed ID: 31927925
    [Abstract] [Full Text] [Related]

  • 38. 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 12; 55(1):138-144. PubMed ID: 29358804
    [Abstract] [Full Text] [Related]

  • 39. Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato.
    Wang S, Pan D, Lv X, Song X, Qiu Z, Huang C, Huang R, Chen W.
    J Proteomics; 2016 Jun 30; 143():298-305. PubMed ID: 26957144
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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