pan-fried
Selected indexed studies
- Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions. (Food Res Int, 2022) [PMID:36461405]
- Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. (Foods, 2022) [PMID:36360104]
- Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon. (Biomolecules, 2019) [PMID:31357709]
_Worker-drafted node — pending editorial review._
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- Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions. (2022) pubmed
- Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. (2022) pubmed
- Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon. (2019) pubmed
- Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis. (2025) pubmed
- Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science. (2022) pubmed
- Fried food consumption and the risk of pancreatic cancer: A large prospective multicenter study. (2022) pubmed
- Reduction of androstenone perception in pan-fried boar meat by different masking strategies. (2018) pubmed
- Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. (2022) pubmed
- Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. (2022) pubmed
- Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). (2020) pubmed