French fries

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2008-2016
012320082016

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and… (More)
Is this relevant?
2016
2016
Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of… (More)
  • figure 1
  • figure 2
  • figure 3
  • figure 4
Is this relevant?
2016
2016
In this study, the kinetics of aldehyde formation in heated frying oils was characterized by 2-hydrazinoquinoline derivatization… (More)
Is this relevant?
2015
2015
Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the… (More)
  • figure 1
  • figure 2
  • figure 3
  • figure 5
  • figure 6
Is this relevant?
2014
2014
In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries… (More)
Is this relevant?
2012
2012
Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable… (More)
Is this relevant?
Review
2011
Review
2011
To test the hypothesis that white potatoes (WP), oven-baked fries (OBF), and french fries (FF) contribute important nutrients… (More)
  • table 1
  • table 2
  • table 3
Is this relevant?
2010
2010
As portion size (PS) increases, so does food intake. The effect of decreasing PS on food intake in a nonlaboratory setting is… (More)
Is this relevant?
2008
2008
Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final… (More)
Is this relevant?
2008
2008
Lipids extracted from foods fried in thermally polymerized palm oil were evaluated in papads, French fries and fish fry (Bombay… (More)
Is this relevant?