Resistant starch in potatoes deep-fried in olive oil

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

Agriculture, Food Science, Nutritional Sciences +12

Analysis of resistant starch: a method for foods and food products

Isabel Goñi, Luis García‐Diz, E. Mañas et al. · Food Chemistry · 1996 · 740 citations

Agriculture, Biochemistry, Food Science +12

Digestion of polysaccharides of potato in the small intestine of man

Hans N. Englyst, J.H. Cummings · American Journal of Clinical Nutrition · 1987 · 394 citations

Life Sciences, Biochemistry, Nutritional Sciences +12

Physical characteristics of starch granules and susceptibility to enzymatic degradation.

D.J. Gallant, Brigitte Bouchet, Alain Buléon et al. · PubMed · 1992 · 373 citations

Life Sciences, Biochemistry, Food Science +16

Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers

Michael Gamble, Peter Rice, J. D. Selman · International Journal of Food Science & Technology · 1987 · 314 citations

Agriculture, Food Science, Plant Sciences +17