| 1 |
An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
Hakansson A
Journal of Food Engineering, 263, 424, 2019 |
| 2 |
A review on heat and mass transfer coefficients during deep-fat frying: Determination methods and influencing factors
Safari A, Salamat R, Baik OD
Journal of Food Engineering, 230, 114, 2018 |
| 3 |
Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques
Ghaitaranpour A, Mohebbi M, Koocheki A
Journal of Food Engineering, 237, 231, 2018 |
| 4 |
Microscopic Imaging of Biphasic Oil-Air Flow in French Fries Using Synchrotron Radiation
Patsioura A, Vauvre JM, Kesteloot R, Jamme F, Hume P, Vitrac O
AIChE Journal, 61(4), 1427, 2015 |
| 5 |
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores
Bassama J, Achir N, Trystram G, Collignan A, Bohuon P
Journal of Food Engineering, 149, 204, 2015 |
| 6 |
Effect of frying conditions on fatty acid profile and total polar materials via viscosity
Li X, Wu XJ, Liu RJ, Jin QZ, Wang XG
Journal of Food Engineering, 166, 349, 2015 |
| 7 |
Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure
Moreno MC, Bouchon P
Journal of Food Engineering, 118(2), 238, 2013 |
| 8 |
Quality and safety driven optimal operation of deep-fat frying of potato chips
Arias-Mendez A, Warning A, Datta AK, Balsa-Canto E
Journal of Food Engineering, 119(1), 125, 2013 |
| 9 |
Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity
Lioumbas JS, Ampatzidis C, Karapantsios TD
Journal of Food Engineering, 113(2), 217, 2012 |
| 10 |
Effect of food surface roughness on oil uptake by deep-fat fried products
Moreno MC, Brown CA, Bouchon P
Journal of Food Engineering, 101(2), 179, 2010 |
