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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 > plant products > vegetable products > potato products > potato chips × 108 items, grouped by Breeding and Genetic Improvement (view ungrouped items) breeding (7)    (Click to View) Computer vision classification of potato chips by color Journal of food process engineering (Click to View) Screening for genotype and environment effects on nitrate accumulation in 24 species of young lettuce Journal of the science of food and agriculture (Click to View) Effect of Different Defoliation Systems of Ryegrass–Clover on Yield and Selected Quality Parameters of Organic Potatoes (Solanum tuberosum L.) for Industrial Processing at Harvest and After Storage Potato research (Click to View) Reduction of acrylamide formation in potato chips by low-temperature vacuum frying Journal of food science (Click to View) The distribution of mechanical resistance in potato tuber tissues Postharvest biology and technology (Click to View) Effect of CIPC (isopropyl-N (3-chlorophenyl) carbamate) on storage and processing quality of potato Journal of food, agriculture and environment (Click to View) Impact of Harvest Year on Amino Acids and Sugars in Potatoes and Effect on Acrylamide Formation during Frying Journal of agricultural and food chemistry genetic resources (10)    (Click to View) Computer vision classification of potato chips by color Journal of food process engineering (Click to View) Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies Journal of sensory studies (Click to View) Screening for genotype and environment effects on nitrate accumulation in 24 species of young lettuce Journal of the science of food and agriculture (Click to View) Effect of Different Defoliation Systems of Ryegrass–Clover on Yield and Selected Quality Parameters of Organic Potatoes (Solanum tuberosum L.) for Industrial Processing at Harvest and After Storage Potato research (Click to View) Reduction of acrylamide formation in potato chips by low-temperature vacuum frying Journal of food science (Click to View) Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps Journal of the science of food and agriculture (Click to View) The distribution of mechanical resistance in potato tuber tissues Postharvest biology and technology (Click to View) Effect of CIPC (isopropyl-N (3-chlorophenyl) carbamate) on storage and processing quality of potato Journal of food, agriculture and environment (Click to View) Impact of Harvest Year on Amino Acids and Sugars in Potatoes and Effect on Acrylamide Formation during Frying Journal of agricultural and food chemistry (Click to View) Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps Food chemistry genetic techniques and protocols (1)    (Click to View) Pulsed electric fields and their impact on the diffusion characteristics of potato slices Lebensmittel-Wissenschaft