Relationships between fry color and sugar concentration in stored Russet Burbank and Shepody potatoes

Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes

Gonzalo J. Márquez, M. C. Añón · Journal of Food Science · 1986 · 199 citations

Food Chemistry, Fried Potatoes, Agricultural Chemistry +9

Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes

Mark Roe, Richard M. Faulks, Joanne Belsten · Journal of the Science of Food and Agriculture · 1990 · 103 citations

Food Chemistry, Nutrition, Fry Colour +14

Invertase Activity and its Relation to Hexose Accumulation in Potato Tubers

D. L. Richardson, Howard V. Davies, Heather A. Ross et al. · Journal of Experimental Botany · 1990 · 100 citations

Relationship of harvest sucrose content to processing maturity and storage life of potatoes

J. R. Sowokinos · American Journal of Potato Research · 1978 · 94 citations

Storage Life, Harvest Sucrose Content, Sustainable Agriculture +7

Chemical Pathways of the Maillard Reaction

Franz Ledl · Birkhäuser Basel eBooks · 1990 · 83 citations

Bioorganic Chemistry, Glycobiology, Polysaccharide +16