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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

International journal of food science & technology, 2008-08, Vol.43 (8), p.1410-1423

2008

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Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)

Journal of spectroscopy (Hindawi), 2022-02, Vol.2022, p.1-13

2022

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Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Legume science, 2022-12, Vol.4 (4), p.n/a

2022

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Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy

Food research international, 2010, Vol.43 (1), p.307-314

2010

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Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Fermentation (Basel), 2022-08, Vol.8 (8), p.367

2022

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Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

Frontiers in nutrition (Lausanne), 2018-10, Vol.5, p.98-98

2018

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Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Fermentation (Basel), 2023-02, Vol.9 (2), p.101

2023

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Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Food and bioprocess technology, 2014-06, Vol.7 (6), p.1656-1669

2014

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Fermented mare milk product (Qymyz, Koumiss)

International dairy journal, 2021-08, Vol.119, p.105065, Article 105065

2021

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Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Food chemistry, 2017-01, Vol.214, p.234-241

2017

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Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Food chemistry, 2015-04, Vol.173, p.665-673

2015

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Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

Journal of food engineering, 2021-06, Vol.299, p.110514, Article 110514

2021

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A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils

Food research international, 2020-02, Vol.128, p.108737-108737, Article 108737

2020

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Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

Journal of food composition and analysis, 2023-12, Vol.124, p.105635, Article 105635

2023

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Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

Food chemistry, 2017-11, Vol.235, p.67-75

2017

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New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content

Food chemistry, 2024-05, Vol.439, p.138027-138027, Article 138027

2024

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Improving the nutritional quality of pulses via germination

Food reviews international, 2023-10, Vol.39 (9), p.6011-6044

2023

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Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage

Food chemistry, 2019-01, Vol.271, p.536-542

2019

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Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Innovative food science & emerging technologies, 2016-02, Vol.33, p.397-404

2016

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Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Advances in nutrition (Bethesda, Md.), 2015-11, Vol.6 (6), p.629-638

2015

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Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems

Food chemistry, 2013-06, Vol.138 (4), p.2442-2450

2013

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Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Fruits (1978), 2011-11, Vol.66 (6), p.417-440

2011

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Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Journal of food engineering, 2015-03, Vol.149, p.204-213

2015

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Kinetic study of β-carotene and lutein degradation in oils during heat treatment

European journal of lipid science and technology, 2010-03, Vol.112 (3), p.349-361

2010

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Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Journal of agricultural and food chemistry, 2015-04, Vol.63 (15), p.3970-3979

2015

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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Fermented mare milk product (Qymyz, Koumiss)

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content

Improving the nutritional quality of pulses via germination

Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Kinetic study of β-carotene and lutein degradation in oils during heat treatment

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

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