Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation

Color measurement in L∗a∗b∗ units from RGB digital images

Katherine León, Domingo Mery, Franco Pedreschi et al. · Food Research International · 2006 · 865 citations

Medicine, Vision Science, Computer Vision +14

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 408 citations

Agriculture, Biochemistry, Food Science +14

Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM)

Fred van de Velde, Jan van Riel, R. Hans Tromp · Journal of the Science of Food and Agriculture · 2002 · 149 citations

Agriculture, Botany, Food Science +14

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Maria del Rocio Teruel, Michael Gordon, María Belén Linares et al. · Journal of Food Science · 2015 · 140 citations

Agriculture, Food Science, Nutritional Sciences +17

Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

Olivier Vitrac, Gilles Trystram, Anne-Lucie Raoult-Wack · European Journal of Lipid Science and Technology · 2000 · 122 citations

Agriculture, Chemical Engineering, Food Science +17