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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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| 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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| 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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| 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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| 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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| Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching | | Lebensmittel-Wissenschaft |
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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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| Porous media based model for deep-fat vacuum frying potato chips | | Journal of food engineering |
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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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| Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet | | Journal of food processing and preservation |
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| Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes | | Food chemistry |
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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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| Potato- An Important Source of Nutritional Kynurenic Acid | | Plant foods for human nutrition |
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| Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods | | European journal of lipid science and technology |
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| Plasticized methylcellulose coating for reducing oil uptake in potato chips | | Journal of the science of food and agriculture |
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| Production and characterization of chitosan obtained from Rhizopus oryzae grown on potato chip processing waste | | World journal of microbiology and biotechnology |
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| Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids | | European journal of lipid science and technology |
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| Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada | | Nutrition journal |
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| Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions | | Journal of the science of food and agriculture |
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| 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 |
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| Reduction of acrylamide formation in potato chips by low-temperature vacuum frying | | Journal of food science |
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| Whirling bed blanching of potato cubes and its effects on product quality | | Journal of food engineering |
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| Piper betle: a potential natural antioxidant | | International journal of food science and technology |
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| Production of Conjugated Linoleic Acid-Rich Potato Chips | | Journal of food science |
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| The effects of oils and frying temperatures on the texture and fat content of potato crisps | | Food chemistry |
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| Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying | | Journal of food engineering |
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| Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel | | Food chemistry |
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| A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods | | Journal of food science |
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| Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps | | Food chemistry |
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| Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils | | Food chemistry |
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| Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps | | Journal of the science of food and agriculture |
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| Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale | | Innovative food science and emerging technologies |
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| Oil distribution in potato slices during frying | | Journal of food engineering |
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| Effect of CIPC (isopropyl-N (3-chlorophenyl) carbamate) on storage and processing quality of potato | | Journal of food, agriculture and environment |
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| Impact of Harvest Year on Amino Acids and Sugars in Potatoes and Effect on Acrylamide Formation during Frying | | Journal of agricultural and food chemistry |
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| Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China | | Journal of food science |
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| Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps | | Food chemistry |
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