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fried food

Known as: food fried, foods fried 
National Institutes of Health

Papers overview

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Highly Cited
2019
Highly Cited
2019
Frailty and Access to Kidney Transplantation.
BACKGROUND AND OBJECTIVES Frailty, a syndrome distinct from comorbidity and disability, is clinically manifested as a decreased… 
Highly Cited
2017
Highly Cited
2017
Foot Problems in Older Adults Associations with Incident Falls, Frailty Syndrome, and Sensor-Derived Gait, Balance, and Physical Activity Measures.
BACKGROUND Research on foot problems and frailty is sparse and could advance using wearable sensor-based measures of gait… 
Review
2017
Review
2017
Faces of Frailty in Aging with HIV Infection
Purpose of the ReviewThe number of adults who are aging successfully and have HIV infection is increasing. More effective… 
Highly Cited
2017
Highly Cited
2017
Incidence and virulence characteristics of Aeromonas spp. in fish
Aim: This study was conducted to evaluate the presence of Aeromonas spp. in raw and ready-to-eat (RTE) fish commonly consumed in… 
2016
2016
Dietary fried fish intake increases risk of CVD: the REasons for Geographic And Racial Differences in Stroke (REGARDS) study
Abstract Objective The objective of the present study was to examine the relationship of dietary fried fish consumption and risk… 
Review
2015
Review
2015
Radiographic Sarcopenia and Self-reported Exhaustion Independently Predict NSQIP Serious Complications After Pancreaticoduodenectomy in Older Adults
IntroductionSarcopenia is linked to poor outcomes after abdominal surgery. We hypothesized that radiographic sarcopenia metrics… 
2013
2013
Reanalysis of the BFKL Pomeron at the next-to-leading logarithmic accuracy
A bstractWe apply the principle of maximum conformality (PMC) to the Balitsky-Fadin-Kuraev-Lipatov (BFKL) Pomeron intercept at… 
Highly Cited
2000
Highly Cited
2000
Absorption and DNA protective effects of flavonoid glycosides from an onion meal
SummaryBackground. It is widely believed that antioxidant micronutrients obtained from fruit and vegetables afford significant… 
Highly Cited
1989
Highly Cited
1989
Effects of varying the carbohydrate: fat ratio in a hot lunch on postprandial variables in male volunteers
1. Healthy male volunteers consumed at noon, hot test meals with four different carbohydrate: fat ratios varying between 2.64 and… 
Highly Cited
1979
Highly Cited
1979
Effects of temperature and time on mutagen formation in pan-fried hamburger.
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