Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant

Explaining food texture through rheology

(2018) Helen S Joyner (Melito)   Current Opinion in Food Science

Instrumental and sensory properties of pea protein-fortified extruded rice snacks

(2017) Claudia Philipp et al.   FOOD RESEARCH INTERNATIONAL

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

(2017) Ai Sato et al.   JOURNAL OF FOOD SCIENCE

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

(2017) Maria Botero-Uribe et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

(2016) Trent M. Millin et al.   Food and Bioprocess Technology

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

(2016) Xiaojian Quan et al.   FOOD AND BIOPRODUCTS PROCESSING

On the effects of higher alcohols on red wine aroma

(2016) Arancha de-la-Fuente-Blanco et al.   FOOD CHEMISTRY

Crust morphology and crispness development during deep-fat frying of potato

(2015) K.N. van Koerten et al.   FOOD RESEARCH INTERNATIONAL

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

(2015) Maria del Rocio Teruel et al.   JOURNAL OF FOOD SCIENCE

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

(2015) Toktam Mohammadi Moghaddam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evolution of mechanical and optical properties of French fries obtained by hot air-frying

(2014) A. Heredia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

(2014) R. D. A. Amaral et al.   Food Engineering Reviews

Predicting sensory texture properties of cosmetic emulsions by physical measurements

(2013) Laura Gilbert et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

(2013) Amanda Maldo Paula et al.   JOURNAL OF FOOD ENGINEERING

Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

(2012) María C. Goldner et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of Sensory Profile of Mango Using Textural Attributes During Ripening

(2011) Shyam Narayan Jha et al.   Food and Bioprocess Technology

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)

(2009) Eui-Cheol Shin et al.   FOOD CHEMISTRY

Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements

(2009) Mitsuru Taniwaki et al.   FOOD RESEARCH INTERNATIONAL

Potato: A Comparative Study of the Effect of Cultivars and Cultivation Conditions and Genetic Modification on the Physico-Chemical Properties of Potato Tubers in Conjunction with Multivariate Analysis Towards Authenticity

(2008) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION