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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > coated foods × 12 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (1)    (Click to View) Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients Journal of food science behavior (1)    (Click to View) Benthic Herbivores are not Deterred by Brevetoxins Produced by the Red Tide Dinoflagellate Karenia Brevis Journal of chemical ecology biochemistry (6)    (Click to View) Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips Journal of food engineering (Click to View) Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content Food research international (Click to View) Determination of Free Amino Acids in Coated Foods by GC–MS: Optimization of the Extraction Procedure by Using Statistical Design Food analytical methods (Click to View) Studies on tenderization and preparation of enrobed pork chunks in microwave oven Meat science (Click to View) Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients Journal of food science (Click to View) Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit Food hydrocolloids microbiology (1)    (Click to View) Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients Journal of food science nutrition (5)    (Click to View) Benthic Herbivores are not Deterred by Brevetoxins Produced by the Red Tide Dinoflagellate Karenia Brevis Journal of chemical ecology (Click to View) Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content Food research international (Click to View) Studies on tenderization and preparation of enrobed pork chunks in microwave oven Meat science (Click to View) Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit Food hydrocolloids (Click to View) Performance of methyl cellulose in coating batters for fried products Food hydrocolloids organisms (4)    (Click to View) Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips Journal of food engineering (Click to View) Benthic Herbivores are not Deterred by Brevetoxins Produced by the Red Tide Dinoflagellate Karenia Brevis Journal of chemical ecology (Click to View) Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients Journal of food science (Click to View) Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC Food hydrocolloids physiology (2)    (Click to View) Electrostatic powder coating of foods – State of the art and opportunities Journal of food engineering (Click to View) Benthic Herbivores are not Deterred by Brevetoxins Produced by the Red Tide Dinoflagellate Karenia Brevis Journal of chemical ecology psychology (1)    (Click to View) Benthic Herbivores are not Deterred by Brevetoxins Produced by the Red Tide Dinoflagellate Karenia Brevis Journal of chemical ecology zoology (3)    (Click to View) Electrostatic powder coating of foods – State of the art and opportunities Journal of food engineering (Click to View) Benthic Herbivores are not Deterred by Brevetoxins Produced by the Red Tide Dinoflagellate Karenia Brevis Journal of chemical ecology (Click to View) Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients Journal of food science