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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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| Physical and thermal properties of potato chips during vacuum frying | | Journal of food engineering |
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| Food applications of a rice bran oil structured lipid in fried sweet potato chips and an energy bar | | Journal of food quality |
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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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| The joint effect of tangible and non-tangible rewards on healthy food choices in children | | Appetite |
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| Popcorn is more satiating than potato chips in normal-weight adults | | Nutrition journal |
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| Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type | | European food research and technology |
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| Grading of Potato Chips According to Their Sensory Quality Determined by Color | | Food and bioprocess technology |
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| Centrifugal tester versus a novel design to measure particle adhesion strength and investigation of effect of physical characteristics (size, shape, density) of food particles on food surfaces | | Journal of food engineering |
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| Two-stage frying process for high-quality sweet-potato chips | | Journal of food engineering |
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| Pulsed electric fields and their impact on the diffusion characteristics of potato slices | | Lebensmittel-Wissenschaft |
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| Structural and ultrastructural evidence of neurotoxic effects of fried potato chips on rat postnatal development | | Nutrition |
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| Purification, characterization and kinetic properties of extracellular L-asparaginase produced by Cladosporium sp. | | World journal of microbiology and biotechnology |
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| Preparation of a Hydrophilic Molecularly Imprinted Polymer and Its Application in Solid-Phase Extraction to Determine of Trace Acrylamide in Foods Coupled with High-Performance Liquid Chromatography | | Food analytical methods |
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| On‐farm evaluation of the impact of drying and storage on the carotenoid content of orange‐fleshed sweet potato (Ipomea batata Lam.) | | International journal of food science and technology |
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| Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips | | Lebensmittel-Wissenschaft |
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| Computer vision classification of potato chips by color | | Journal of food process engineering |
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| Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies | | Journal of sensory studies |
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| Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching | | Lebensmittel-Wissenschaft |
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| Physical activity, sedentary behaviors and dietary habits among Saudi adolescents relative to age, gender and region | | The international journal of behavioral nutrition and physical activity |
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| Comparison of four drying methods for re-structured mixed potato with apple chips | | Journal of food engineering |
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| Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating | | International journal of food science and technology |
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| Effects of a healthy food supply intervention in a military setting: positive changes in cereal, fat and sugar containing foods | | international journal of behavioral nutrition and physical activity |
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| Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips | | International journal of food science and technology |
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| A comparison of the labeled affective magnitude scale and the 9-point hedonic scale and examination of categorical behavior | | Journal of sensory studies |
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| Porous media based model for deep-fat vacuum frying potato chips | | Journal of food engineering |
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| Sex differences in young adults' snack food intake after food commercial exposure | | Appetite |
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| Comparison of potato varieties between seasons and their potential for acrylamide formation | | Journal of the science of food and agriculture |
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| A study on the use of empirical models to predict the formation of acrylamide in potato crisps | | Molecular nutrition and food research |
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| Screening for genotype and environment effects on nitrate accumulation in 24 species of young lettuce | | Journal of the science of food and agriculture |
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| Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet | | Journal of food processing and preservation |
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| Does the availability of snack foods in supermarkets vary internationally? | | international journal of behavioral nutrition and physical activity |
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| Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes | | Food chemistry |
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| Batch vacuum frying system analysis for potato chips | | Journal of food process engineering |
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| Responsiveness to healthy television (TV) food advertisements/commercials is only evident in children under the age of seven with low food neophobia | | Appetite |
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| Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer | | Journal of food engineering |
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| Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden | | European food research and technology |
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