Shallow frying (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Shallow frying" in English language version.

refsWebsite

Global rank English rank

6doi.org

2^nd place

4worldcat.org

5^th place

3sciencedirect.com

149^th place

178^th place

2fda.gov

447^th place

338^th place

1cooksillustrated.com

low place

1books.google.com

3^rd place

1zenodo.org

621^st place

380^th place

books.google.com

Sweetser, W. (2004). The Ultimate Fryer Cookbook. Quintet Book. Running Press. p. 6. ISBN 978-0-7624-1963-0. Retrieved 18 May 2015.

cooksillustrated.com

"Why Starch Gets Crispy When Fried | Cook's Illustrated". www.cooksillustrated.com. Retrieved 16 October 2020.

doi.org

Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004). "Reduction of acrylamide formation in potato slices during frying". LWT - Food Science and Technology. 37 (6): 679–685. doi:10.1016/j.lwt.2004.03.001. ISSN 0023-6438.
Nieva-Echevarría, Barbara; Manzanos, María; Guillén, María; Goicoechea, Encarnación (June 2016). Written at Vitoria, Spain. "The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR". Food Technology, Faculty of Pharmacy. Food Research International. 84. Lascaray Research Center, University of the Basque Country (published 31 March 2016): 150–159. doi:10.1016/j.foodres.2016.03.033 – via Science Direct.
Kalogeropoulos, Nick; Mylona, Anastasia; Chiou, Antonia; Ioannou, Maria S.; Andrikopoulos, Nikolaos K. (1 August 2007). "Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil". LWT - Food Science and Technology. 40 (6): 1008–1017. doi:10.1016/j.lwt.2006.07.003. ISSN 0023-6438.
Hrncirik, Karel (2010). "Stability of fat-soluble vitamins and PUFA in simulated shallow-frying". Lipid Technology. 22 (5): 107–109. doi:10.1002/lite.201000018. ISSN 1863-5377.
Murniece, Irisa; Karklina, Daina; Galoburda, Ruta (24 March 2013). "The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes". doi:10.5281/zenodo.1071376. Retrieved 23 February 2021. {{cite journal}}: Cite journal requires |journal= (help)
Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004). "Reduction of acrylamide formation in potato slices during frying". LWT - Food Science and Technology. 37 (6): 679–685. doi:10.1016/j.lwt.2004.03.001. ISSN 0023-6438. Retrieved 23 February 2021.

fda.gov

Nutrition, Center for Food Safety and Applied (3 February 2020). "Acrylamide and Diet, Food Storage, and Food Preparation". FDA. Retrieved 23 February 2021.
Nutrition, Center for Food Safety and Applied (30 March 2020). "Acrylamide Questions and Answers". FDA. Retrieved 23 February 2021.

sciencedirect.com

Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004). "Reduction of acrylamide formation in potato slices during frying". LWT - Food Science and Technology. 37 (6): 679–685. doi:10.1016/j.lwt.2004.03.001. ISSN 0023-6438.
Nieva-Echevarría, Barbara; Manzanos, María; Guillén, María; Goicoechea, Encarnación (June 2016). Written at Vitoria, Spain. "The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR". Food Technology, Faculty of Pharmacy. Food Research International. 84. Lascaray Research Center, University of the Basque Country (published 31 March 2016): 150–159. doi:10.1016/j.foodres.2016.03.033 – via Science Direct.
Kalogeropoulos, Nick; Mylona, Anastasia; Chiou, Antonia; Ioannou, Maria S.; Andrikopoulos, Nikolaos K. (1 August 2007). "Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil". LWT - Food Science and Technology. 40 (6): 1008–1017. doi:10.1016/j.lwt.2006.07.003. ISSN 0023-6438.

worldcat.org

search.worldcat.org

Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004). "Reduction of acrylamide formation in potato slices during frying". LWT - Food Science and Technology. 37 (6): 679–685. doi:10.1016/j.lwt.2004.03.001. ISSN 0023-6438.
Kalogeropoulos, Nick; Mylona, Anastasia; Chiou, Antonia; Ioannou, Maria S.; Andrikopoulos, Nikolaos K. (1 August 2007). "Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil". LWT - Food Science and Technology. 40 (6): 1008–1017. doi:10.1016/j.lwt.2006.07.003. ISSN 0023-6438.
Hrncirik, Karel (2010). "Stability of fat-soluble vitamins and PUFA in simulated shallow-frying". Lipid Technology. 22 (5): 107–109. doi:10.1002/lite.201000018. ISSN 1863-5377.
Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004). "Reduction of acrylamide formation in potato slices during frying". LWT - Food Science and Technology. 37 (6): 679–685. doi:10.1016/j.lwt.2004.03.001. ISSN 0023-6438. Retrieved 23 February 2021.

zenodo.org

Murniece, Irisa; Karklina, Daina; Galoburda, Ruta (24 March 2013). "The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes". doi:10.5281/zenodo.1071376. Retrieved 23 February 2021. {{cite journal}}: Cite journal requires |journal= (help)