Selective purge-and-trap method for the analysis of volatile pyrazines = Analyse des pyrazines volatiles par une méthode sélective de purification et piégeageKUO, M. C; ZHANG, Y; HARTMAN, T. G et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 1020-1022, issn 0021-8561Article

A research note. Amino acid composition and its change in raw and granulated potatoes during processing = Note de recherche. La composition en acides aminés des pommes de terre crues ou en flocons et sa modification au cours du procédé de fabricationGORINSTEIN, S; YAMAGATA, S; HADZIYEV, D et al.Journal of food science. 1988, Vol 53, Num 1, pp 308-310, issn 0022-1147Article

High temperature storage of potato (Solanum tuberosum L.) for processing - A feasibility study = Entreposage à haute température des pommes de terre destinées à la transformation. Etude de faisabilitéMEHTA, A; KAUL, H. N.Qualitas plantarum. Plant foods for human nutrition. 1988, Vol 38, Num 3, pp 263-268, issn 0377-3205Article

Simple method for estimation of volatile carbonyl compounds in edible oils and fried potato chips = Méthode simple pour le dosage des composés carbonylés volatils dans les huiles alimentaires et les chips de pomme de terrePRZYBYLSKI, R; HOUGEN, F. W.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 10, pp 1465-1468, issn 0003-021XArticle

Effect of temperature on thermal properties of «Record» potatoes = Effet de la température sur les propriétés thermiques des pommes de terre «Record»RICE, P; SELMAN, J. D; ABDUL-REZZAK, R. K et al.International journal of food science & technology. 1988, Vol 23, Num 3, pp 281-286, issn 0950-5423Article

R&D applications: full fried flavor from precursorsPrepared foods. 1993, Vol 162, Num 10, issn 0747-2536, p. 79Article

Untersuchungen zur Inaktivierung einiger Enzyme durch Wasserblanchieren bei der Pommes frites-Herstellung = Recherches concernant l'inactivation de quelques enzymes par le blanchiment à l'eau lors de la fabrication de pommes de terre frites = Studies of some enzyme inactivation by water blanching in technology of french fries potatoesFRETZDORFF, B; BERGTHALLER, W; PUTZ, B et al.Potato research. 1988, Vol 31, Num 1, pp 25-36, issn 0014-3065Article

Changes of glycoalkaloids and nitrate contents in potatoes during chip processingPEKSA, A; GOŁUBOWSKA, G; ANIOLOWSKI, K et al.Food chemistry. 2006, Vol 97, Num 1, pp 151-156, issn 0308-8146, 6 p.Article

A research note. Effect of surface freezing on ascorbic acid retention in water blanched potato strips = Note de recherche. Effets de la surgélation de bâtonnets de pomme de terre blanchis sur la rétention de l'acide ascorbiqueGARROTE, R. L; SILVA, E. R; BERTONE, R. A et al.Journal of food science. 1989, Vol 54, Num 4, pp 1090-1091, issn 0022-1147Article

Comparative efficacies of gibberellic acid (GA) and ethrel mixture and other established chemicals for the induction of sprouting in seed potato tubers = Efficacités comparées du mélange acide gibberellique - éthrel et d'autres formules chimiques sur l'induction de la germination des tubercules de pommes de terre de semenceSHASHIREKHA, M. N; NARASIMHAM, P.Journal of food science and technology (Mysore). 1988, Vol 25, Num 6, pp 335-339, issn 0022-1155Article

Processing of potatoes : Current status, need, future potential and suitability of Indian varieties : A critical appraisalMARWAHA, R. S.Journal of food science and technology (Mysore). 1997, Vol 34, Num 6, pp 457-471, issn 0022-1155Article

Impact of biotechnology on vegetable processing = L'impact de la biotechnologie dans la technologie des légumesADDY, N. D; STUART, D. A.Food technology (Chicago). 1987, Vol 40, Num 10, pp 64-66, issn 0015-6639Conference Paper

Gelatinisation properties of native and annealed potato starchesALVANI, Kamran; XIN QI; TESTER, Richard F et al.Stärke (Weinheim). 2012, Vol 64, Num 3-4, pp 297-303, issn 0038-9056, 7 p.Article

Effect of pre-fry drying on oil uptake and distribution in potato crisp manufacture = Effet de la déshydratation avant friture sur l'absorption et la distribution d'huile lors de la fabrication des chips de pomme de terreGAMBLE, M. H; RICE, P.International journal of food science & technology. 1987, Vol 22, Num 5, pp 535-548, issn 0950-5423Article

Attemps to simplify the methods of determination of potato starch granularity = Essais de simplification des méthodes d'évaluation de la granulométrie de l'amidon de pomme de terreLESZCINSKI, W.Stärke. 1987, Vol 39, Num 7, pp 223-225, issn 0038-9056Article

The relationship of chip color with structural parameters of starchO'DONOGHUE, E. P; MARANGONI, A. G; YADA, R. Y et al.American potato journal. 1996, Vol 73, Num 12, pp 545-558, issn 0003-0589Article

Neuere Erkenntnisse zur Struktur des Wassers in der Stärke = Nouvelles données sur la structure de l'eau dans les amidons = New aspects of the structure of water in starchesLECHERT, H; SCOGGINS, W. C; BASLER, W. D et al.Stärke. 1988, Vol 40, Num 7, pp 245-250, issn 0038-9056Article

Fracture properties of potato crispsROJO, F. J; VINCENT, J. F. V.International journal of food science & technology. 2008, Vol 43, Num 4, pp 752-760, issn 0950-5423, 9 p.Article

Effect of storage and pre-treatments on potato chip colour qualitySANDHU, K. S; BHUINDER KAUR.Journal of food science and technology (Mysore). 1992, Vol 29, Num 2, pp 113-114, issn 0022-1155Article

Effect of low temperature storage on sugar concentrations and chip color of certain processing potato cultivars and selections = Effet du stockage à basse température sur les concentrations en glucides et la couleur des chips de certains cultivars et sélections génétiques de pommes de terreCOFFIN, R. H; YADA, R. Y; PARKIN, K. L et al.Journal of food science. 1987, Vol 52, Num 3, pp 639-645, issn 0022-1147Article

Glycoalkaloids in potato plants and tubers = Les glycoalcaloïdes dans les plants et les tubercules de pommes de terreKOZUKUE, N; KOZUKUE, E; MIZUNO, S et al.HortScience. 1987, Vol 22, Num 2, pp 294-296, issn 0018-5345Article

Factors related to potato mealiness = Les facteurs associés au caractère farineux de la pomme de terreMCCOMBER, D. R; OSMAN, E. M; LOHNES, R. A et al.Journal of food science. 1988, Vol 53, Num 5, pp 1423-1426, issn 0022-1147Article

Changes in concentration of pesticide residues in potatoes during washing and home preparationSOLIMAN, K. M.Food and chemical toxicology. 2001, Vol 39, Num 8, pp 887-891, issn 0278-6915Article

Role of tuber density in potato sloughingBLAHOVEC, Jiri; HEJLOVA, Anna.Journal of texture studies. 2006, Vol 37, Num 2, pp 165-178, issn 0022-4901, 14 p.Article

The role of auditory cues in modulating the perceived crispness and staleness of potato chipsZAMPINI, Massimiliano; SPENCE, Charles.Journal of sensory studies. 2004, Vol 19, Num 5, pp 347-363, issn 0887-8250, 17 p.Article