Akanitapichat, P., K. Phraibung; K. Nuchklang and S. Prompitakkul, (2010). Antioxidant and hepatoprotective activities of five eggplant varieties. Food and Chemical Toxicology, 48:3017-3021.
AKDENİZ, N. (2004). Effects of different batter formulation on quality of deep-fat fried carrot. A thesis submitted to the graduate school of natural and applied sciences of Middle East technical university.
Arabhosseini, A., S. Padhye, W. Huisman, A. van Boxtel and J. Müller. (2009). Effect of drying on the color of tarragon (Artemisia dracunculus L.) leaves. Food and Bioprocess Technology. Doi: 10.1007/s11947-009-0305-9. Available: http://iftconfex.com/ift/2001/techprogram/paper_7480.htm.
Baixauli, S.A., S. M. Fiszman, and C. Calvo. (2002). Effect of addition of Corn flour and colorants on the color of fried, battered squid rings European Food Research and Technology 215: 457– 461.
Blumenthal, M.M. (1991). A new look at the chemistry and physics of deep-fat frying. Food Technology, 45(2): 68-71, 94.
Cao, G., E. Sofic, and R. Prior, (1996). Antioxidant Capacity of Tea and Common Vegetables. Journal of Agriculture and Food Chemistry, 44: 3426–3431.
Choe E. and, D.B. MIN. (2007). Chemistry of Deep-Fat Frying Oils, Journal of Food Science, Vol. 72, Nr. 5.
Debnath, S., K.K. Bhat., and N.K. Rastogi. (2003), Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensm.-Wiss. U.- Technol. 36:91-98.
Eissa H. A., M. T. Ramadan, H. S. Ali and G. H. Ragab. (2013). Optimizing Oil Reduction in Fried Eggplant Rings. Journal of Applied Sciences Research, 9(6): 3708-3717.
Garcia, M.A C., Ferrero., N. Bertola., M. Martino., and N. Zaritsky. (2002). Effectiveness of edible coatings from cellulose derivatives to reduce fat absorption in deep fat frying. Innovative Food Science and Emerging Technologies 3:391-397.
Kortei, N. K., Odamtten, G. T., Obodai, M., Appiah, V., Akonor, P. T. (2015). Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage Croatian. Journal of Food Technology, Biotechnology and Nutrition 10 (1-2), 66-71.
Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology. 14, 364-373.
Moyano, P.C., V.K. Rioseco., P.A. Gonzalez. (2002). Kinetics ok crust color changes during deep-fat frying of impregnated French fries. Journal of Food Engineering, 54, 249-255.
Parinyasiri, T., T.C. Chen., and R.J. Reed. (1991). Yields and breading dispersion of chicken nuggets during deep-fat frying as affected by protein content of breading flour. Journal of Food Processing and Preservation. 15:369-376.
Salvador., Saenz. A., Fiszman, T., S. (2002). Effect of corn flour, salt, and leavening on the texture of fried, battered squid rings. Journal of Food Science. Vol.67, Nr.2: 730-733.
Southern, C.R., X.D. Chen., M.M. Farid., B. Howard., and, L. Eyres. (2000). Determining internal oil uptake and water content of fried thin potato crisps. Food and Byproducts Processing. 78:119-125.
Stevenso, S. G., M. Vaisey- Genser., N. A. M Eskin. (1984). Quality control in the use of deep frying oils Journal American Oil Chemists’ Society, 61: 1102-1108
Stier, R. F. (2000). Chemistry of frying and optimization of deep-fat fried food flavour – An introductory review. European Journal of Lipid Science Technology, 102: 507–514.
Uthumporn, U., D.L, Laila., M.S, Rabeta., H, Aida., A.S, Ruri. (2016). Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants. International journal on advanced science engineering information technology.Vol.6 No. 4: 460-464.