Effect of storage period, cultivar and two growing locations on the processing quality of french fried potatoes

Internal structure of the potato starch granule revealed by chemical gelatinization

Jay‐lin Jane, James Jingfu Shen · Carbohydrate Research · 1993 · 201 citations

Food Chemistry, Internal Structure, Biochemistry +5

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

Starch-sugar interconversion in Solanum tuberosum

F. A. Isherwood · Phytochemistry · 1973 · 181 citations

Biosynthesis, Engineering, Botany +7

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

Measure of Shear and Compression Components of Puncture Tests

Malcolm C. Bourne · Journal of Food Science · 1966 · 99 citations

Rheological Measurement, Engineering, Mechanical Behavior +14