Colour changes during deep fat frying

Water loss and oil uptake as a function of frying time

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis · Journal of Food Engineering · 2000 · 273 citations · Full text

Engineering, Chemical Engineering, Food Science +6

Quality of french fried potatoes as influenced by coating with hydrocolloids

Abdul Wajid Khalil · Food Chemistry · 1999 · 115 citations

Agriculture, Food Science, Nutrition +8

Effect of frying conditions on shrinkage and porosity of fried potatoes

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis · Journal of Food Engineering · 2000 · 90 citations · Full text

Agriculture, Food Science, Food Analysis +8

Potato Composition, Survey of Major and Minor Sugar and Starch Components of White Potato

Sigmund Schwimmer, Arthur Bevenue, William J. Weston et al. · Journal of Agricultural and Food Chemistry · 1954 · 78 citations

Agriculture, Biochemistry, Food Science +16

Dynamics of fat/oil degradation during frying based on optical properties

S. Paul, G.S. Mittal · Journal of Food Engineering · 1996 · 61 citations

Agriculture, Food Science, Materials Engineering +13