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| engineering (4) |
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| Manganese(II) hexacyanoferrate based renewable amperometric sensor for the determination of butylated hydroxyanisole in food products | | Food chemistry |
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| Color development and acrylamide content of pre-dried potato chips | | Journal of food engineering |
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| Color kinetics and acrylamide formation in NaCl soaked potato chips | | Journal of food engineering |
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| Development of a computer vision system to measure the color of potato chips | | Food research international |
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| equipment (8) |
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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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| 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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| Batch vacuum frying system analysis for potato chips | | Journal of food process engineering |
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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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| information science (3) |
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| Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries | | Food chemistry |
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| Development of a computer vision system to measure the color of potato chips | | Food research international |
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| Colour and image texture analysis in classification of commercial potato chips | | Food research international |
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| materials science (11) |
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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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| 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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| 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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| Computer vision classification of potato chips by color | | Journal of food process engineering |
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| mathematics and statistics (16) |
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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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| 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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| Sex differences in young adults' snack food intake after food commercial exposure | | Appetite |
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| methodology (37) |
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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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| Popcorn is more satiating than potato chips in normal-weight adults | | Nutrition journal |
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| Pulsed electric fields and their impact on the diffusion characteristics of potato slices | | Lebensmittel-Wissenschaft |
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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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| research (28) |
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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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| 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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| 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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| support systems and models (14) |
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| Grading of Potato Chips According to Their Sensory Quality Determined by Color | | Food and bioprocess 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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| Porous media based model for deep-fat vacuum frying potato chips | | Journal of food engineering |
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| technology (50) |
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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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| Characterization of the Maillard reaction in bread crisps | | European food research and technology |
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| Physical and thermal properties of potato chips during vacuum frying | | Journal of food engineering |
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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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