| Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins D Ananey-Obiri, L Matthews, MH Azahrani, SA Ibrahim, CM Galanakis, ... Trends in Food Science & Technology 80, 167-174, 2018 | 143 | 2018 |
| Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken D Ananey-Obiri, L Matthews, R Tahergorabi Food Hydrocolloids 101, 105500, 2020 | 41 | 2020 |
| Proteins from fish processing by-products D Ananey-Obiri, LG Matthews, R Tahergorabi Proteins: Sustainable source, processing and applications, 163-191, 2019 | 28 | 2019 |
| Development of low-fat fried fish using a two-prong strategy MH Azahrani, D Ananey-Obiri, L Matthews, R Tahergorabi CyTA-Journal of Food 17 (1), 882-891, 2019 | 8 | 2019 |
| Fat Uptake Reduction in Deep-Fried Chicken Breast LG Matthews North Carolina Agricultural and Technical State University, 2019 | 2 | 2019 |
| Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter L Matthews, D Ananey-Obiri, SV Hosseini, R Tahergorabi¹ Proceedings of the National Conference on Next-Generation Sustainable …, 2023 | | 2023 |
| A Novel Approach to Reduce Fat-Uptake in Fried Chicken Using Edible Coating L Matthews, D Ananey-Obiri, SV Hosseini, R Tahergorabi Proceedings of the National Conference on Next-Generation Sustainable …, 2023 | | 2023 |
| Elaboración de pescado frito bajo en grasa utilizando una estrategia de dos vértices MH Azahrani, DA Obiri, L Matthews, R Tahergorabi CyTA: Journal of food 17 (1), 882-891, 2019 | | 2019 |
