Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

Colour changes during deep fat frying

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis et al. · Journal of Food Engineering · 2001 · 188 citations · Full text

Food Chemistry, Colour Changes, Color Reproduction +4

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Maria del Rocio Teruel, Michael Gordon, María Belén Linares et al. · Journal of Food Science · 2015 · 138 citations

Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation

Michael Ngadi, Yunsheng Li, Sylvester Oluka · LWT · 2007 · 119 citations

Food Chemistry, Chicken Nuggets, Different Degrees +9

Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

Akinbode A. Adedeji, Michael Ngadi, G. S. V. Raghavan · Journal of Food Engineering · 2008 · 99 citations

Transport Phenomena, Mass Transfer, Food Engineering +1

Technical note: Modelling moisture loss during potato slice frying

Peter Rice, Michael Gamble · International Journal of Food Science & Technology · 1989 · 95 citations

Engineering, Modelling Moisture Loss, Agricultural Economics +2