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For: Amiryousefi MR, Mohebbi M, Khodaiyan F. Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes. Meat Sci 2014;96:172-8. [DOI: 10.1016/j.meatsci.2013.06.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Revised: 05/23/2013] [Accepted: 06/10/2013] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Rezagholizade-shirvan A, Shokri S, Dadpour SM, Amiryousefi MR. Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy. Heliyon 2023;9:e17300. [PMID: 37389078 PMCID: PMC10300363 DOI: 10.1016/j.heliyon.2023.e17300] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 06/02/2023] [Accepted: 06/13/2023] [Indexed: 07/01/2023]  Open
2
Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
3
Kumar S, Nema PK, Kumar S, Chandra A. Kinetics of change in quality parameters of khaja during deep‐fat frying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
4
Sun Y, Zhang M, Mujumdar AS, Yu D. Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110354] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
5
Gao S, Li D, Hong H, Shu R, Cheng H, Luo Y. Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. J Food Sci 2020;85:4249-4259. [PMID: 33118641 DOI: 10.1111/1750-3841.15506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/28/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
6
Pavlić B, Pezo L, Marić B, Tukuljac LP, Zeković Z, Solarov MB, Teslić N. Supercritical fluid extraction of raspberry seed oil: Experiments and modelling. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104687] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
7
Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
8
Amiryousefi MR, Mohebbi M, Tehranifar A. Pomegranate seed clustering by machine vision. Food Sci Nutr 2018;6:18-26. [PMID: 29387357 PMCID: PMC5778205 DOI: 10.1002/fsn3.475] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Accepted: 02/19/2017] [Indexed: 11/06/2022]  Open
9
Franklin EME, Pushpadass HA, K. C. N, Sivaram M, Nath BS. Modeling the Kinetics of Physicochemical and Textural Qualities ofpantoa(Indian Dairy Dessert) During Deep-Fat Frying. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12805] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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