Domestic low-fat “frying” alternatives: Impact on potatoes composition

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems

(2017) Gabriella Giovanelli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Deep or air frying? A comparative study with different vegetable oils

(2017) Carla S. P. Santos et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes

(2016) Archana Parikh et al.   JOURNAL OF FOOD SCIENCE

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

The effect of frying on fat uptake and texture of fried potato products*

(2014) Agnieszka Kita   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fundamentals of the frying process*

(2014) Christian Gertz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination

(2014) L. Molina-Garcia et al.   Food Analytical Methods

Frying of Potatoes: Physical, Chemical, and Microstructural Changes

(2012) Franco Pedreschi   DRYING TECHNOLOGY

The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products

(2011) A. Tajner-Czopek et al.   FOOD CHEMISTRY

Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

(2011) Haiqing Ye et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Positioning the Potato as a Primary Food Source of Vitamin C

(2009) S. L. Love et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL