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Journal of Oleo Science
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September 9, 2021
Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network
Lirong Xu, Xue Mei, Jiarui Chang, et al.
Food Chemistry
|
August 12, 2025
Engineered sn-2 DHA-enriched triacylglycerols: Comparison of lipase-catalyzed synthesis and solvent fractionation
Feng Li, Yanan Zhang, Yue Wang, et al.
Journal of Agricultural and Food Chemistry
|
March 5, 2024
Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques
Meijun Du, Mengyue Gong, Gangcheng Wu, et al.
Journal of Food Science and Technology
|
May 11, 2016
Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability
Khamis Ali Omar, Mahamadou Elhadji Gounga, Ruijie Liu, et al.
Food Chemistry
|
February 14, 2025
Lipidomic analysis of polar lipids in human breast milk using UPSFC-Q-TOF-MS: A study focused on ceramide and cholesterol
Chenyu Jiang, Xinghe Zhang, Jiahui Yu, et al.
Molecules (Basel, Switzerland)
|
October 14, 2022
Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China
Yiren Zhang, Hui Zhang, Emad Karrar, et al.
Poultry Science
|
March 6, 2016
MiR-122 targets the vanin 1 gene to regulate its expression in chickens
Yanyan Li, Xingguo Wang, Jianfeng Yu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications
Dan Xie, Mengyue Gong, Wei Wei, et al.
Journal of Texture Studies
|
January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant
Peiyan Li, Gangcheng Wu, Dan Yang, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Effect of multistage process on the quality, water and oil distribution and microstructure of French fries
Peiyan Li, Gangcheng Wu, Dan Yang, et al.
Page
of 39
Search research articles
Search
Showing results (161-170 of 387) with videos related to
Sort By:
Page
of 39
Journal of Oleo Science
|
September 9, 2021
Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network
Lirong Xu, Xue Mei, Jiarui Chang, et al.
Food Chemistry
|
August 12, 2025
Engineered sn-2 DHA-enriched triacylglycerols: Comparison of lipase-catalyzed synthesis and solvent fractionation
Feng Li, Yanan Zhang, Yue Wang, et al.
Journal of Agricultural and Food Chemistry
|
March 5, 2024
Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques
Meijun Du, Mengyue Gong, Gangcheng Wu, et al.
Journal of Food Science and Technology
|
May 11, 2016
Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability
Khamis Ali Omar, Mahamadou Elhadji Gounga, Ruijie Liu, et al.
Food Chemistry
|
February 14, 2025
Lipidomic analysis of polar lipids in human breast milk using UPSFC-Q-TOF-MS: A study focused on ceramide and cholesterol
Chenyu Jiang, Xinghe Zhang, Jiahui Yu, et al.
Molecules (Basel, Switzerland)
|
October 14, 2022
Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China
Yiren Zhang, Hui Zhang, Emad Karrar, et al.
Poultry Science
|
March 6, 2016
MiR-122 targets the vanin 1 gene to regulate its expression in chickens
Yanyan Li, Xingguo Wang, Jianfeng Yu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications
Dan Xie, Mengyue Gong, Wei Wei, et al.
Journal of Texture Studies
|
January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant
Peiyan Li, Gangcheng Wu, Dan Yang, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Effect of multistage process on the quality, water and oil distribution and microstructure of French fries
Peiyan Li, Gangcheng Wu, Dan Yang, et al.
Page
of 39