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Journal Abstract Search

123 related items for PubMed ID: 31955416

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  • 3. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
    Sato A, Truong VD, Johanningsmeier SD, Reynolds R, Pecota KV, Yencho GC.
    J Food Sci; 2018 Jan; 83(1):60-73. PubMed ID: 29178339
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  • 6. Microwave frying and post-frying of French fries.
    Zhou X, Zhang S, Tang Z, Tang J, Takhar PS.
    Food Res Int; 2022 Sep; 159():111663. PubMed ID: 35940820
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  • 7. Child and parent perspectives on healthier side dishes and beverages in restaurant kids' meals: results from a national survey in the United States.
    Shonkoff ET, Anzman-Frasca S, Lynskey VM, Chan G, Glenn ME, Economos CD.
    BMC Public Health; 2017 Jul 25; 18(1):56. PubMed ID: 28743250
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  • 8. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
    Flores-Álvarez Mdel C, Molina-Hernández EF, Hernández-Raya JC, Sosa-Morales ME.
    J Food Sci; 2012 Nov 25; 77(11):C1136-43. PubMed ID: 23107039
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  • 9. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
    Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS.
    Food Chem; 2016 Nov 15; 211():669-78. PubMed ID: 27283682
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  • 10. Effects of processing and storage conditions of cocoyam strips on the quality of fries.
    Oguntowo O, Obadina AO, Sobukola OP, Adegunwa MO.
    Food Sci Nutr; 2016 Nov 15; 4(6):906-914. PubMed ID: 27826441
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  • 11. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.
    Conti-Silva AC, Ichiba AKT, Silveira ALD, Albano KM, Nicoletti VR.
    J Texture Stud; 2018 Dec 15; 49(6):569-577. PubMed ID: 30156706
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  • 12. Radio frequency as an innovative method to produce low-fat French fries.
    Zhang C, Lyu X, Zhao W, Yang R.
    J Sci Food Agric; 2022 Sep 15; 102(12):5181-5189. PubMed ID: 35289937
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  • 13. Tds of cheese: Implications of analyzing texture and taste simultaneously.
    Rodrigues JF, Souza VR, Lima RR, Cruz AGD, Pinheiro ACM.
    Food Res Int; 2018 Apr 15; 106():1-10. PubMed ID: 29579892
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  • 14. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec 15; 84(12):3717-3725. PubMed ID: 31762028
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  • 15. Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product.
    Tajner-Czopek A.
    Nahrung; 2003 Aug 15; 47(4):228-31. PubMed ID: 13678258
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  • 16. Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries.
    Allan MC, Marinos N, Johanningsmeier SD, Sato A, Truong VD.
    J Food Sci; 2021 May 15; 86(5):1819-1834. PubMed ID: 33890302
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  • 17. A comparative study of the characteristics of French fries produced by deep fat frying and air frying.
    Teruel Mdel R, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K.
    J Food Sci; 2015 Feb 15; 80(2):E349-58. PubMed ID: 25619624
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  • 18. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 15; 80(1):E66-72. PubMed ID: 25492403
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  • 19. Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.
    Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X.
    Food Res Int; 2020 Nov 15; 137():109229. PubMed ID: 33233041
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  • 20. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
    Zhang Y, Chen J, Zhang X, Wu X, Zhang Y.
    J Agric Food Chem; 2007 Jan 24; 55(2):523-8. PubMed ID: 17227088
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