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French fries

National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
The aim of this study was to evaluate the association between fast food consumption and gestational diabetes mellitus (GDM) among… Expand
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2016
2016
Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of… Expand
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2016
2016
Abstract The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were… Expand
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Highly Cited
2015
Highly Cited
2015
Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the… Expand
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2015
2015
Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed… Expand
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2012
2012
Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable… Expand
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Review
2011
Review
2011
To test the hypothesis that white potatoes (WP), oven-baked fries (OBF), and french fries (FF) contribute important nutrients… Expand
Review
2011
Review
2011
There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining… Expand
Highly Cited
2010
Highly Cited
2010
As portion size (PS) increases, so does food intake. The effect of decreasing PS on food intake in a nonlaboratory setting is… Expand
Highly Cited
2008
Highly Cited
2008
Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final… Expand
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