Effect of pre-drying on quality of french fries

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

Colour changes during deep fat frying

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis et al. · Journal of Food Engineering · 2001 · 188 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture

Michael Gamble, Peter Rice · International Journal of Food Science & Technology · 1987 · 103 citations

Agriculture, Food Science, Food Chemistry +16

Influence of potato specific gravity on yield and oil content of chips

Edward C. Lulai, P. H. Orr · American Journal of Potato Research · 1979 · 101 citations

Agriculture, Food Science, Plant Sciences +11

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