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Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoesBOSKOU, George; SALTA, Fotini N; CHIOU, Antonia et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 2, pp 109-115, issn 1438-7697, 7 p.Article

Effect of frying time on acrylamide content and quality aspects of French friesROMANI, Santina; BACCHIOCCA, Mara; ROCCULI, Pietro et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 555-560, issn 1438-2377, 6 p.Article

Modelling of energy flows in potato crisp frying processesWU, H; JOUHARA, H; TASSOU, S. A et al.Applied energy. 2012, Vol 89, Num 1, pp 81-88, issn 0306-2619, 8 p.Conference Paper

Investigation of the formation of (E)-2-butenal in oils and foods during fryingPAPASTERGIADIS, Antonios; FATOUH, Amr; SHRESTHA, Kshitij et al.Food research international. 2014, Vol 62, pp 43-49, issn 0963-9969, 7 p.Article

Sitosterol as an antioxidant in frying oilsSINGH, Ashutosh.Food chemistry. 2013, Vol 137, Num 1-4, pp 62-67, issn 0308-8146, 6 p.Article

Ames mutagenicity tests of repeatedly heated edible oils = Test de mutagénicité (test d'Ames) des huiles alimentaires chauffées plusieurs foisVAN GASTEL, A; MATHUR, R; ROY, V. V et al.Food and chemical toxicology. 1984, Vol 22, Num 5, pp 403-405, issn 0278-6915Article

Kinetics of oil uptake during frying of potato slices : Effect of pre-treatmentsMOYANO, Pedro C; PEDRESCHI, Franco.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 3, pp 285-291, issn 0023-6438, 7 p.Article

Nitrosamines in fried-out bacon fat and its use as a cooking oil = Les nitrosamines dans l'huile obtenue lors de la friture du lard et son utilisation comme huile de fritureHOTCHKISS, J. H; VECCHIO, A. J.Food technology (Chicago). 1985, Vol 39, Num 1, pp 67-73, issn 0015-6639Conference Paper

A high performance size-extrusion chromatographic method for evaluating heated oils = Une méthode de chromatographie à exclusion moléculaire et haute performance pour l'évaluation des huiles chaufféesWHITE, P. J; WANG, Y. C.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 7, pp 914-920, issn 0003-021XArticle

Etude de l'altération des huiles de friture utilisées en restauration collective par dosage des composés polaires = Study on the alteration of frying oils used in caterings by determination of polar componentsPOUMEYROL, G.Revue française des corps gras. 1986, Vol 33, Num 6-7, pp 263-268, issn 0035-3000Article

Microstructural approach to understand oil absorption during vacuum and atmospheric fryingDUEIK, V; MORENO, M. C; BOUCHON, P et al.Journal of food engineering. 2012, Vol 111, Num 3, pp 528-536, issn 0260-8774, 9 p.Article

N-nitrosamine ingestion from consumer-cooked bacon = Ingestion de N-nitrosamines contenues dans du lard de poitrine cuit par le consommateurVECCHIO, A. J; HOTCHKISS, J. H; BISOGNI, C. A et al.Journal of food science. 1986, Vol 51, Num 3, pp 754-756, issn 0022-1147Article

BF₃-H₂O catalyzed Fries rearrangement of phenolic estersSURYA PRAKASH, G. K; PANIA, Chiradeep; MATHEW, Thomas et al.Catalysis letters. 2007, Vol 114, Num 1-2, pp 24-29, issn 1011-372X, 6 p.Article

Fries rearrangement of phenyl acetate over sulfonic modified mesostructured SBA-15 materialsVAN GRIEKEN, Rafael; MELERO, Juan A; MORALES, Gabriel et al.Applied catalysis. A, General. 2005, Vol 289, Num 2, pp 143-152, issn 0926-860X, 10 p.Article

Effect of frying variables on French fry propertiesKALOGIANNI, Eleni P; SMITH, Peter G.International journal of food science & technology. 2013, Vol 48, Num 4, pp 758-770, issn 0950-5423, 13 p.Article

Chemistry of deep-fat frying oilsCHOE, E; MIN, D. B.Journal of food science. 2007, Vol 72, Num 5, issn 0022-1147, R77-R86Article

Comparison between atmospheric and vacuum frying of apple slicesMARISCAL, M; BOUCHON, P.Food chemistry. 2008, Vol 107, Num 4, pp 1561-1569, issn 0308-8146, 9 p.Article

The influence of frying medium degradation on fat uptake and texture of French friesKITA, Agnieszka; LISIHSKA, Grazyna; POWOLNY, Małgorzata et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 7, pp 1113-1118, issn 0022-5142, 6 p.Article

Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during FryingKORAY PALAZO, T; GOKMEN, Vural.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6162-6166, issn 0021-8561, 5 p.Conference Paper

Relation between the acrylamide formation and time-temperature history of surface and core regions of French friesGÖKMEN, Vural; PALAZOGLU, Tunc Koray; SENYUVA, Hamide Z et al.Journal of food engineering. 2006, Vol 77, Num 4, pp 972-976, issn 0260-8774, 5 p.Article

Adhesion in fried battered nuggets : Performance of different hydrocolloids as predusts using three cooking proceduresALBERT, A; PEREZ-MUNUERA, I; QUILES, A et al.Food hydrocolloids. 2009, Vol 23, Num 5, pp 1443-1448, issn 0268-005X, 6 p.Article

Fonctions de l'huile silicone dans les huiles de friture. V. Influence de l'huile silicone sur la convection des huiles de fritureKUSAKA, H; NAGANO, S; OHTA, S et al.Yukagaku. 1985, Vol 34, Num 3, pp 187-190, issn 0513-398XArticle

Effect of frying parameters on crispiness and sound emission of cassava crackersSAELEAW, Mayyawadee; SCHLEINING, Gerhard.Journal of food engineering. 2011, Vol 103, Num 3, pp 229-236, issn 0260-8774, 8 p.Article

Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-rollWEINING HUANG; SHENGDI YU; QIBO ZOU et al.Food research international. 2008, Vol 41, Num 9, pp 918-923, issn 0963-9969, 6 p.Conference Paper