Works matching DE "CORN chips"
Results: 15
Oxidative Stability of α-Linolenic Acid in Corn Chips Enriched with Linseed Oil Pro/Antioxidative Activity of Tocopherol.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 10, p. 1461, doi. 10.1007/s11746-015-2713-5
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- Article
Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage.
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- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 5, p. 631, doi. 10.1007/s11746-010-1709-4
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- Article
Erratum to: Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage.
- Published in:
- 2011
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- Publication type:
- Correction Notice
Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying.
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- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 10, p. 945, doi. 10.1007/s11746-008-1275-1
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- Publication type:
- Article
Detection of Physiochemical and Some Heavy Metals in Potato and Corn Chips Products in Iraqi Markets with their Daily Intake.
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- Diyala Agricultural Sciences Journal, 2022, v. 14, n. 2, p. 52, doi. 10.52951/dasj.22140206
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- Article
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1287, doi. 10.1111/j.1365-2621.2003.tb09641.x
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- Article
Heavy Metal Content of Potato and Corn Chips from Turkey.
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- Bulletin of Environmental Contamination & Toxicology, 2005, v. 74, n. 6, p. 1072, doi. 10.1007/s00128-005-0690-3
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- Publication type:
- Article
Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber.
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- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 133, doi. 10.1007/s11947-013-1096-6
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- Article
Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 2025, doi. 10.1007/s11947-011-0662-z
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- Publication type:
- Article
PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 200, doi. 10.1111/j.1745-4557.2012.00440.x
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- Article
Food Studies in the Romantic Period: (S)mashing History.
- Published in:
- 2006
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- Publication type:
- Essay
Corrigendum.
- Published in:
- 2013
- Publication type:
- Correction Notice
Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México.
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- CyTA: Journal of Food, 2013, v. 11, p. 15, doi. 10.1080/19476337.2013.765508
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- Article
HPLC-DAD method development and validation for the quantification of hydroxymethylfurfural in corn chips by means of response surface optimisation.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 12, p. 2101, doi. 10.1080/19440049.2017.1380316
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- Article
Tortilla Corn Chip-Associated Esophageal Perforation: An Unusual Presentation of Achalasia.
- Published in:
- American Journal of Gastroenterology (Springer Nature), 1992, v. 87, n. 1, p. 128
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- Publication type:
- Article