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Potato chips

Known as: chips, crisp 
 
National Institutes of Health

Papers overview

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Highly Cited
2012
Highly Cited
2012
OBJECTIVE To discover a scalable method of food-packaging presentation, which can help reduce per occasion food consumption by… Expand
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Highly Cited
2011
Highly Cited
2011
BACKGROUND Specific dietary and other lifestyle behaviors may affect the success of the straightforward-sounding strategy "eat… Expand
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Highly Cited
2011
Highly Cited
2011
We report a study designed to investigate consumers' crossmodal associations between the color of packaging and flavor varieties… Expand
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Highly Cited
2009
Highly Cited
2009
BACKGROUND Relatively high concentrations of acrylamide in commonly ingested food products, such as French fries, potato chips… Expand
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Highly Cited
2008
Highly Cited
2008
Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential… Expand
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Highly Cited
2008
Highly Cited
2008
Color analysis is a critical quality evaluation procedure in the potato processing industry. This research sought to determine… Expand
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Highly Cited
2004
Highly Cited
2004
The objective of this study was to determine how the portion size of a packaged snack affects energy intake of the snack and of… Expand
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Highly Cited
2002
Highly Cited
2002
Vacuum frying was tested as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118… Expand
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Highly Cited
1999
Highly Cited
1999
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deodorized (RBD) palm olein… Expand
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Highly Cited
1998
Highly Cited
1998
Results from an analysis of greenhouse gas emissions and energy consumption during the life-cycle of carrots, tomatoes, potatoes… Expand
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