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Potato chips

Known as: chips, crisp 
National Institutes of Health

Related topics

Related topics

1 relation
French fries

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2016
2016
The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
BACKGROUND The objective of this research was to determine the effects of the water content of food incorporated into frying oil… 
2012
2012
Gobbling Up Snacks: Cause or Potential Cure for Childhood Obesity?
Children today are consuming close to 200 more calories a day from snacks than they did in the 1970s. Replacing a calorie-dense… 
2009
2009
Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips.
2005
2005
Pilot study on the impact of potato chips consumption on biomarkers of acrylamide exposure.
Food is assumed to be one major source of acrylamide exposure in the general population. Acrylamide exposure is usually assessed… 
2000
2000
Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety
1998
1998
Olestra: a new food additive.
Highly Cited
1994
Highly Cited
1994
Computerized video image analysis to quantify color of potato chips
Color analysis is a critical quality evaluation procedure in the potato processing industry. This research sought to determine… 
Highly Cited
1993
Highly Cited
1993
Fatty acids in some common food items in Canada.
Fat content and fatty acid (FA) composition of 100 common items in 17 food categories from the Canadian retail market were… 
1988
1988
Effect of initial tuber solids content on final oil content of potato chips
Comparaison de 2 techniques de mesure de la teneur en eau, mettant en evidence une meilleure aptitude technologique (rendement… 
1960
1960
Microscopic structure of potato chips
SummaryMicroscopic examination of potato chips and French fries has provided conclusive demonstration that the cellular structure… 
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