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Similar articles for PubMed (Select 19646038)

1.

Magnetic resonance temperature mapping of microwave-fried chicken fingers.

Barutcu I, McCarthy MJ, Seo YS, Sahin S.

J Food Sci. 2009 Jun;74(5):E234-40. doi: 10.1111/j.1750-3841.2009.01169.x.

PMID:
19646038
2.

Formation of heterocyclic amines in cooked chicken legs.

Chiu CP, Yang DY, Chen BH.

J Food Prot. 1998 Jun;61(6):712-9.

PMID:
9709255
3.

Formation of trans fatty acids in chicken legs during frying.

Liu WH, Lu YF, Inbaraj BS, Chen BH.

Int J Food Sci Nutr. 2008 Aug;59(5):368-82.

PMID:
18979617
4.

Comparison of thermal damage calculated using magnetic resonance thermometry, with magnetic resonance imaging post-treatment and histology, after interstitial microwave thermal therapy of rabbit brain.

Sherar MD, Moriarty JA, Kolios MC, Chen JC, Peters RD, Ang LC, Hinks RS, Henkelman RM, Bronskill MJ, Kucharcyk W.

Phys Med Biol. 2000 Dec;45(12):3563-76.

PMID:
11131184
5.

Campylobacter in chicken livers and their destruction by pan frying.

Whyte R, Hudson JA, Graham C.

Lett Appl Microbiol. 2006 Dec;43(6):591-5.

PMID:
17083702
6.

Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.

Miller BJ, Billedeau SM, Miller DW.

Food Chem Toxicol. 1989 May;27(5):295-9.

PMID:
2744660
7.

Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.

Echarte M, Ansorena D, Astiasarán I.

J Agric Food Chem. 2003 Sep 24;51(20):5941-5.

PMID:
13129298
8.

Survival rate of thermotolerant Campylobacter on poultry meat during microwave heating.

Uradzińiski J, Nyesvyetowa M.

Pol J Vet Sci. 2009;12(1):41-4.

PMID:
19459438
9.

Effects of drying, packaging, and temperature on the quality of fried onion slices.

Asefi N, Mozaffari M.

J Food Sci. 2010 Jun;75(5):S251-4. doi: 10.1111/j.1750-3841.2010.01624.x.

PMID:
20629896
10.

A comparative study of acrylamide formation induced by microwave and conventional heating methods.

Yuan Y, Chen F, Zhao GH, Liu J, Zhang HX, Hu XS.

J Food Sci. 2007 May;72(4):C212-6.

PMID:
17995763
11.

Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.

Perez C, Lopez de Cerain A, Bello J.

Mutagenesis. 2002 Jan;17(1):63-6.

12.

Effects of cooking and storage on residues of cyadox in chicken muscle.

Zhang Y, Wang Y, Huang L, Chen D, Tao Y, Yuan Z.

J Agric Food Chem. 2005 Dec 14;53(25):9737-41.

PMID:
16332123
13.

Mutagenicity of deep-frying fat, and evaluation of urine mutagenicity after consumption of fried potatoes.

Hageman G, Hermans R, ten Hoor F, Kleinjans J.

Food Chem Toxicol. 1990 Feb;28(2):75-80.

PMID:
2341091
14.

Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test.

Vieira TM, Regitano-D'Arce MA.

J Agric Food Chem. 1999 Jun;47(6):2203-6.

PMID:
10794610
16.

Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.

Rababah TM, Ereifej KI, Al-Mahasneh MA, Al-Rababah MA.

Poult Sci. 2006 Jan;85(1):148-54.

PMID:
16493959
18.

Effect of microwave heating on vitamin B 6 retention in chicken.

Wing RW, Alexander JC.

J Am Diet Assoc. 1972 Dec;61(6):661-4. No abstract available.

PMID:
4673710
19.

Oxidation of corn oil during frying of soy-flour-added flour dough.

Yoon Y, Choe E.

J Food Sci. 2007 Aug;72(6):C317-23.

PMID:
17995672
20.

Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.

Thanatuksorn P, Kajiwara K, Suzuki T.

J Sci Food Agric. 2010 Jan 15;90(1):13-20. doi: 10.1002/jsfa.3766.

PMID:
20355007
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