1 Subjects: “...Deep frying / Analysis...”

2 Subjects: “...French fries / Flavor and odor...”

3 Subjects: “...Deep frying / Analysis...”

4 Subjects: “...Deep frying / Analysis...”

5 Table of Contents: “... Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods --...”

6 Table of Contents: “... processes -- 6. Modeling of food-frying processes -- 7. Modelling cold food chain processing and display...”

7 Table of Contents: “... Oxidation -- Assessment of Oxidation during Oil Storage -- Assessment of Oxidation during Frying...”

8 Table of Contents: “... to composition and structure -- Quality Assessment of Frying Oil Degradation.-Sensory Properties of Foods...”

9 Table of Contents: “.... Postharvest Handling and Preparation of Foods for Processing -- 4. Thermal Treatments -- 5. Frying, baking...”

10 Table of Contents: “.... Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon -- 16. Changes in Flavor-Related...”

11 Table of Contents: “... -- Quality of Frying Fats for Fast Food Services -- Oxidative Cross-Linking of Polyphenolics in Rice...”

12 Table of Contents: “... -- Smoking -- Frying -- Poaching -- Steaming -- Microwave Cooking -- 17 Cleaning and Sanitation...”

13 Table of Contents: “... of analytical chemistry methods in foodomics -- Method for the prediction of acrylamide content in French-fried...”

14 Table of Contents: “... of analytical chemistry methods in foodomics -- Method for the prediction of acrylamide content in French-fried...”

15 “... sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role...”

16 “... bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents...”

17 “... include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial...”