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There are 15003 results for: content related to: Dietary factors associated with physician-diagnosed asthma and allergic rhinitis in teenagers: analyses of the first Nutrition and Health Survey in Taiwan

  1. Consumption of deep-fried foods and risk of prostate cancer

    The Prostate

    Volume 73, Issue 9, June 2013, Pages: 960–969, Marni Stott-Miller, Marian L. Neuhouser and Janet L. Stanford

    Article first published online : 17 JAN 2013, DOI: 10.1002/pros.22643

  2. Nutritional and Sensory Characteristics of Bread-Coated Hake Fillets as Affected by Cooking Conditions

    Journal of Food Quality

    Volume 36, Issue 6, December 2013, Pages: 375–384, Trinidad Pérez-Palacios, Susana Casal, Catarina Petisca and Isabel M.P.L.V.O. Ferreira

    Article first published online : 12 NOV 2013, DOI: 10.1111/jfq.12057

  3. You have free access to this content
    Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: S9–S16, E. Mah and R.G. Brannan

    Article first published online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00973.x

  4. Reducing the oil content in coated and deep-fried chicken using whey protein

    Lipid Technology

    Volume 27, Issue 6, June 2015, Pages: 131–133, Robert G. Brannan and Katherine Pettit

    Article first published online : 29 MAY 2015, DOI: 10.1002/lite.201500022

  5. SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR

    Journal of Food Processing and Preservation

    Volume 34, Issue 3, June 2010, Pages: 439–459, SUREKHA S. PUYED, KHYRUNNISA BEGUM, G. SARASWATHI and JAMUNA PRAKASH

    Article first published online : 7 JUN 2010, DOI: 10.1111/j.1745-4549.2008.00348.x

  6. Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: E224–E230, Helen S. Melito and Brian E. Farkas

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02847.x

  7. Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: S412–S417, E. Mah, J. Price and R.G. Brannan

    Article first published online : 22 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00902.x

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    Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 5, September 2015, Pages: 601–633, Qing Zhang, Wen Qin, Meiliang Li, Qun Shen and Ahmed S.M. Saleh

    Article first published online : 3 JUL 2015, DOI: 10.1111/1541-4337.12147

  9. Comparison of the Frying Performance of Olive Oil and Palm Superolein

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C519–C531, Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

    Article first published online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02663.x

  10. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods

    European Journal of Lipid Science and Technology

    Volume 116, Issue 3, March 2014, Pages: 240–254, Robert G. Brannan, Eunice Mah, Maria Schott, Simin Yuan, Katherine L. Casher, Andrew Myers and Christopher Herrick

    Article first published online : 4 MAR 2014, DOI: 10.1002/ejlt.201200308

  11. Fish Protein Hydrolysates: Application in Deep-Fried Food and Food Safety Analysis

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: E108–E115, Shan He, Christopher Franco and Wei Zhang

    Article first published online : 5 JAN 2015, DOI: 10.1111/1750-3841.12684

  12. Determination of acrylamide content of food products in Korea

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 15, December 2006, Pages: 2587–2591, Bong-Kyung Koh

    Article first published online : 16 SEP 2006, DOI: 10.1002/jsfa.2652

  13. Nutrition Services and Foods and Beverages Available at School: Results From the School Health Policies and Programs Study 2006

    Journal of School Health

    Volume 77, Issue 8, October 2007, Pages: 500–521, Terrence P. O’Toole, Susan Anderson, Clare Miller and Joanne Guthrie

    Article first published online : 28 SEP 2007, DOI: 10.1111/j.1746-1561.2007.00232.x

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    Diet, nutrition and schoolchildren: An update

    Nutrition Bulletin

    Volume 39, Issue 1, March 2014, Pages: 9–73, E. Weichselbaum and J. L. Buttriss

    Article first published online : 27 JAN 2014, DOI: 10.1111/nbu.12071

  15. Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

    Journal of Food Biochemistry

    Prakash Kumar Nayak, Uma Dash, Kalpana Rayaguru and Keasvan Radha Krishnan

    Article first published online : 27 NOV 2015, DOI: 10.1111/jfbc.12215

  16. Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption during Deep Fat Frying

    Journal of Food Quality

    Volume 35, Issue 4, August 2012, Pages: 239–246, Andrew S. Myers and Robert G. Brannan

    Article first published online : 17 JUL 2012, DOI: 10.1111/j.1745-4557.2012.00454.x

  17. Variation in School Health Policies and Programs by Demographic Characteristics of US Schools, 2006

    Journal of School Health

    Volume 80, Issue 12, December 2010, Pages: 599–613, Alexandra B. Balaji, Nancy D. Brener and Tim McManus

    Article first published online : 19 NOV 2010, DOI: 10.1111/j.1746-1561.2010.00547.x

  18. Seafood mislabelling: comparisons of two western European case studies assist in defining influencing factors, mechanisms and motives

    Fish and Fisheries

    Volume 13, Issue 3, September 2012, Pages: 345–358, Dana Miller, Adam Jessel and Stefano Mariani

    Article first published online : 15 JUL 2011, DOI: 10.1111/j.1467-2979.2011.00426.x

  19. Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C261–C266, Rui Du, Keqiang Lai, Zhuqing Xiao, Yungang Shen, Xichang Wang and Yiqun Huang

    Article first published online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02551.x

  20. Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast Strips

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: S43–S47, Ann M. Dragich and John M. Krochta

    Article first published online : 19 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01408.x