1. Consumption of fried foods and risk of metabolic syndrome: the SUN cohort study;Sayon-Orea;Clin. Nutr.,2014
2. Chicken processing by-product: a source of protein for fat uptake reduction in deep-fried chicken;Ananey-Obiri;Food Hydrocolloids,2020
3. Effective strategies for reduction of oil content in deep-fat fried foods: a review;Liberty,2019
4. Physicochemical and microbial quality of coated raw and oleogel-fried chicken;Adrah;LWT,2022
5. Ingredients in meat products: Properties, functionality and applications;Tarté,2009