Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying by HUANG Liang-liang, JIANG Kang-hui, LI Qi, YANG Jie, HU Yun, LI Liang

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Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea by ZHANG Rongxiang, DU Yaru, ZHANG De, DONG Zhijie, NI Dejiang, ZHENG Shibing, YU Zhi

Subjects: “…roasted green tea; roller frying; principal component analysis…”
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Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (<i>Allium fistulosum</i> L.) by Myungheon Kim, Mihyun Cho, Jaebin Im, Changkyo Seo, Changhyeon Park, Moo-Hyeog Im

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Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying by Mariela R. Michel, Maritza Pacheco-Lara, Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, Juan Alberto Ascacio-Valdés, Mayra Aguilar-Zárate, Pedro Aguilar-Zárate

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Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of <i>Lentinus edodes</i> by Yan Chen, Yaping Wang, Qinglin Guan, Xiaoli Zhou

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Production of free fatty acids by enzymatic hydrolysis of residual frying oil using non-commercial lipases from Aspergillus niger by CLAUDIO JUNIOR DOS SANTOS, ROSIANE DOS SANTOS, KEILLA S. CERQUEIRA, JACQUELINE R.S. RODRIGUES, ROBERTO R. DE SOUZA

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Impact of cooking on nutritional contents of kenger in terms of antioxidants by Indrani Kalkan, Ozan Emre Eyupoglu, Sukru Karatas, Zakia El Miri Aissaoui, Rusen Anık

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Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying by Taha Mehany, José M. González-Sáiz, Consuelo Pizarro

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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

Subjects: “…French fries…”
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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus ) by Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano

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Le Pavillon de la sardine, un cas de recyclage insulaire by Manuel Tardits

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A comparative study to estimate three commercial products of human chorionic gonadotropin (hCG) on blood biochemistry, sexual hormones concentrations, reproductive indices, and lar... by El-Sayed I. Attia, Mohamed F. A. Abdel-Aziz, Habib Ul Hassan, Mohammad Z. Ahmed, Takaomi Arai, Hamed H. E. Saleh

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Podmiot, czas, światło. Gaspara Noé eksperymenty z realizmem we „Wkraczając w pustkę” by Antoni Michnik

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Comparative Analysis of Effects of Different Raw Materials on Flavour Quality of Scallion Oil Based on HS-SPME-GC-MS by Meng ZHANG, Peng WANG, Jingzhang GENG, Ping ZHAN, Honglei TIAN

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Demographic Characteristics of Food Vendors, Training, Hygiene Practices, Environmental Conditions, Microbiological Quality and Safety of Fast Foods in Cape Coast, Ghana by D. S. Agyirifo

Subjects: “…Street Food; Food Hygiene; Fried Rice; Microbiological Quality; Coliforms…”
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Developing Social Trustworthiness of the Halal Fried Chicken MSMEs’ Value Chain in Malang by Priyo Sugeng Winarto, Puji Akhiroh, Budi Hartono, Nanang Febrianto, Hari Dwi Utami, Khotibul Umam, Juwaidah Sharifuddin

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Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products by Ying Xu, Ruishu Zhang, Kangyu Wang, Prince Chisoro, Feng Huang, Jing Wang, Chunhui Zhang

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Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs by Fanyi Gong, Qingyang Meng, Bowen Liao, Buzhou Xu, Yong Tang, Chang Su, Dong Zhang

Subjects: “…crispy fried spareribs…”
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Kan et frivilligt samleje være strafbart? by Clara Juul Holm

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Application of Linear Programming in Profit Maximization: A Case Study of Crunches Fried Chicken at Miami Tours and Travel Hotel in Kabale District. by Tayebwa, Osbert

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