Funder
national institute of food and agriculture
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference31 articles.
1. D. Ananey-Obiri, L. Matthews, R. Tahergorabi, Chicken processing by-product: a source of protein for fat uptake reduction in deep-fried chicken. Food Hydrocoll. 101, 105500 (2020). https://doi.org/10.1016/j.foodhyd.2019.105500
2. P. Qin, D. Liu, X. Wu, Y. Zeng, X. Sun, Y. Zhang et al., Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies. Crit. Rev. Food Sci. Nutr. (2021). https://doi.org/10.1080/10408398.2021.1906626
3. S. Karri, S. Sharma, K. Hatware, K. Patil, Natural anti-obesity agents and their therapeutic role in management of obesity: a future trend perspective. Biomed. Pharmacother. 110, 224–238 (2019). https://doi.org/10.1016/j.biopha.2018.11.076
4. S.E. King, M.K. Skinner, Epigenetic transgenerational inheritance of obesity susceptibility. Trends Endocrinol. Metab. 31, 478–494 (2020). https://doi.org/10.1016/j.tem.2020.02.009
5. S.S. Rao, R.B. Singh, T. Takahashi, L.R. Juneja, J. Fedacko, A.R. Shewale, in The Role of Functional Food Security in Global Health. ed. by R.B. Singh, R.R. Watson, T. Takahashi (Academic Press, Cambridge, 2019), pp. 57–68
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献