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Results:
1-16
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Results: 16
Authors:
SAGUY IS
UFHEIL G
LIVINGS S
Citation: Is. Saguy et al., OIL UPTAKE IN DEEP-FAT FRYING - REVIEW, OCL. Oleagineux corps gras lipides, 5(1), 1998, pp. 30-35
Authors:
PINTHUS EJ
SINGH RP
SAGUY IS
FAN J
Citation: Ej. Pinthus et al., FORMATION OF RESISTANT STARCH DURING DEEP-FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL-PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER, Journal of food processing and preservation, 22(4), 1998, pp. 283-301
Authors:
BERENZON S
SAGUY IS
Citation: S. Berenzon et Is. Saguy, OXYGEN ABSORBERS FOR EXTENSION OF CRACKERS SHELF-LIFE, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 1-5
Authors:
RASSIS DK
SAGUY IS
NUSSINOVITCH A
Citation: Dk. Rassis et al., PHYSICAL-PROPERTIES OF ALGINATE-STARCH CELLULAR SPONGES, Journal of agricultural and food chemistry, 46(8), 1998, pp. 2981-2987
Authors:
RASSIS D
NUSSINOVITCH A
SAGUY IS
Citation: D. Rassis et al., TAILOR-MADE POROUS SOLID FOODS, International journal of food science & technology, 32(4), 1997, pp. 271-278
Authors:
PINTHUS EJ
SINGH RP
RUBNOV M
SAGUY IS
Citation: Ej. Pinthus et al., EFFECTIVE WATER DIFFUSIVITY IN DEEP-FAT FRIED RESTRUCTURED POTATO PRODUCT, International journal of food science & technology, 32(3), 1997, pp. 235-240
Authors:
RUBNOV M
SAGUY IS
Citation: M. Rubnov et Is. Saguy, FRACTAL ANALYSIS AND CRUST WATER DIFFUSIVITY OF A RESTRUCTURED POTATOPRODUCT DURING DEEP-FAT FRYING, Journal of food science, 62(1), 1997, pp. 135
Authors:
SAGUY IS
GREMAUD E
GLORIA H
TURESKY RJ
Citation: Is. Saguy et al., DISTRIBUTION AND QUANTIFICATION OF OIL UPTAKE IN FRENCH FRIES UTILIZING A RADIOLABELED C-14 PALMITIC ACID, Journal of agricultural and food chemistry, 45(11), 1997, pp. 4286-4289
Authors:
SAGUY IS
SHANI A
WEINBERG P
GARTI N
Citation: Is. Saguy et al., UTILIZATION OF JOJOBA OIL FOR DEEP-FAT FRYING OF FOODS, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 573-577
Authors:
RASSIS D
SAGUY IS
Citation: D. Rassis et Is. Saguy, KINETICS OF ASEPTIC CONCENTRATED ORANGE JUICE QUALITY CHANGES DURING COMMERCIAL PROCESSING AND STORAGE, International journal of food science & technology, 30(2), 1995, pp. 191-198
Authors:
RASSIS D
SAGUY IS
Citation: D. Rassis et Is. Saguy, OXYGEN EFFECT ON NONENZYMATIC BROWNING AND VITAMIN-C IN COMMERCIAL CITRUS JUICES AND CONCENTRATE, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 285-290
Authors:
PINTHUS EJ
WEINBERG P
SAGUY IS
Citation: Ej. Pinthus et al., OIL UPTAKE IN DEEP FAT FRYING AS AFFECTED BY POROSITY, Journal of food science, 60(4), 1995, pp. 767-769
Authors:
PINTHUS EJ
WEINBERG P
SAGUY IS
Citation: Ej. Pinthus et al., DEEP-FAT FRIED POTATO PRODUCT OIL UPTAKE AS AFFECTED BY CRUST PHYSICAL-PROPERTIES, Journal of food science, 60(4), 1995, pp. 770-772
Authors:
SAGUY IS
PINTHUS EJ
Citation: Is. Saguy et Ej. Pinthus, OIL UPTAKE DURING DEEP-FAT FRYING - FACTORS AND MECHANISM, Food technology, 49(4), 1995, pp. 142
Authors:
PINTHUS EJ
SAGUY IS
Citation: Ej. Pinthus et Is. Saguy, INITIAL INTERFACIAL-TENSION AND OIL UPTAKE BY DEEP-FAT FRIED FOODS, Journal of food science, 59(4), 1994, pp. 804
Authors:
COHEN E
BIRK Y
MANNHEIM CH
SAGUY IS
Citation: E. Cohen et al., KINETIC PARAMETER-ESTIMATION FOR QUALITY CHANGE DURING CONTINUOUS THERMAL-PROCESSING OF GRAPEFRUIT JUICE, Journal of food science, 59(1), 1994, pp. 155-158
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