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| French fries (80) |
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| Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study | | Food chemistry |
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| Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment | | Food chemistry |
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| Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage | | Food and bioprocess technology |
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| Effects of frying on the trans‐fatty acid formation in soybean oils | | European journal of lipid science and technology |
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| potato chips (108) |
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| Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips | | Journal of food quality |
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| Long-term consumption of high energy-dense snack foods on sensory-specific satiety and intake | | The American journal of clinical nutrition |
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| Characterization of the Maillard reaction in bread crisps | | European food research and technology |
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| Effect of sodium metabisulfite addition and baking temperature on maillard reaction in bread | | Journal of food quality |
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| all 108 items... |
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| potato flakes (10) |
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| Colored potatoes (solanum tuberosum l.) dried for antioxidant‐rich value‐added foods | | Journal of food processing and preservation |
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| Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure | | Journal of food engineering |
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| Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition | | International journal of food science and technology |
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| Spray-dried pulse consumption does not affect cardiovascular disease risk or glycemic control in healthy males | | Food research international |
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| all 10 items... |
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| potato flour (7) |
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| A simple and reliable qualitative detection of six foodstuff powders using optical thin-film biosensor chips | | European food research and technology |
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| Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings | | Journal of food processing and preservation |
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| High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization | | Journal of food engineering |
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| Characteristics of acetylated and enzyme-modified potato and sweet potato flours | | Food chemistry |
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| all 7 items... |
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| potato protein (18) |
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| Effect of pH on phosphorylation of potato protein isolate | | Food chemistry |
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| The effects of feeding diets containing potato protein concentrate on reproductive performance of rats and quality of the offspring | | Journal of animal physiology and animal nutrition |
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| Presence/absence, differential expression and sequence polymorphisms between PiAVR2 and PiAVR2-like in Phytophthora infestans determine virulence on R2 plants | | The new phytologist |
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| Concentration of selenium by precipitating proteins from potato juice | | International journal of food science and technology |
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| all 18 items... |
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| potato pulp (12) |
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| Effects of Feeding Potato Pulp on Cholesterol Metabolism and Its Association with Cecal Conditions in Rats | | Plant foods for human nutrition |
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| Effect of physicochemical properties on the sensory perception of the texture of homogenized fruit and vegetable fiber suspensions | | Journal of texture studies |
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| Extraction and structural characterisation of rhamnogalacturonan I-type pectic polysaccharides from potato cell wall | | Food chemistry |
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| Physicochemical characterization of fruit and vegetable fiber suspensions. ii: effect of variations in heat treatment | | Journal of texture studies |
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| all 12 items... |
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| potato starch (192) |
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| Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch | | Lebensmittel-Wissenschaft |
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| Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation | | Food chemistry |
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| Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction | | Journal of cereal science |
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| Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice | | Food chemistry |
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| all 192 items... |
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| potatoes (1348) |
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| Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch | | Lebensmittel-Wissenschaft |
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| Differences in suberin content and composition between two varieties of potatoes (Solanum tuberosum) and effect of post-harvest storage to the composition | | Lebensmittel-Wissenschaft |
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| Methionyl sulfoxide content and protein‐methionine‐S‐oxide reductase activity in response to water deficits or high temperature | | Physiologia plantarum |
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| Influence of a blanching pretreatment on color, oil uptake and water activity of potato sticks, and its optimization | | Journal of food process engineering |
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| all 1348 items... |
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| (others) (15) |
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| Determination of acrylamide content of food products in Korea | | Journal of the science of food and agriculture |
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| The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes | | International journal of food science and technology |
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| Single-laboratory validation of a method to quantify bound 2-chloropropane-1,3-diol and 3-chloropropane-1,2-diol in foodstuffs using acid catalysed transesterification, HFBI derivatisation and GC/MS detection | | European journal of lipid science and technology |
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| Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree | | International journal of food science and technology |
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| all 15 items... |
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