| Color measurement in L∗ a∗ b∗ units from RGB digital images K Leon, D Mery, F Pedreschi, J Leon Food research international 39 (10), 1084-1091, 2006 | 1201 | 2006 |
| Color changes and acrylamide formation in fried potato slices F Pedreschi, P Moyano, K Kaack, K Granby Food Research International 38 (1), 1-9, 2005 | 467 | 2005 |
| Development of a computer vision system to measure the color of potato chips F Pedreschi, J León, D Mery, P Moyano Food research international 39 (10), 1092-1098, 2006 | 380 | 2006 |
| Reduction of acrylamide formation in potato slices during frying F Pedreschi, K Kaack, K Granby LWT-Food Science and Technology 37 (6), 679-685, 2004 | 345 | 2004 |
| Food hydrocolloid edible films and coatings O Skurtys | 338 | 2010 |
| The effect of asparaginase on acrylamide formation in French fries F Pedreschi, K Kaack, K Granby Food chemistry 109 (2), 386-392, 2008 | 335 | 2008 |
| Kinetics of oil uptake during frying of potato slices:: Effect of pre-treatments PC Moyano, F Pedreschi LWT-Food Science and Technology 39 (3), 285-291, 2006 | 269 | 2006 |
| Oil uptake and texture development in fried potato slices F Pedreschi, P Moyano Journal of Food Engineering 70 (4), 557-563, 2005 | 259 | 2005 |
| Acrylamide content and color development in fried potato strips F Pedreschi, K Kaack, K Granby Food Research International 39 (1), 40-46, 2006 | 256 | 2006 |
| Effect of pre-drying on texture and oil uptake of potato chips F Pedreschi, P Moyano LWT-Food Science and technology 38 (6), 599-604, 2005 | 254 | 2005 |
| Current issues in dietary acrylamide: formation, mitigation and risk assessment F Pedreschi, MS Mariotti, K Granby Journal of the Science of Food and Agriculture 94 (1), 9-20, 2014 | 251 | 2014 |
| Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices E Troncoso, F Pedreschi LWT-Food Science and Technology 42 (6), 1164-1173, 2009 | 202 | 2009 |
| Acrylamide reduction under different pre-treatments in French fries F Pedreschi, K Kaack, K Granby, E Troncoso Journal of food engineering 79 (4), 1287-1294, 2007 | 197 | 2007 |
| Color of salmon fillets by computer vision and sensory panel RA Quevedo, JM Aguilera, F Pedreschi Food and bioprocess technology 3, 637-643, 2010 | 183 | 2010 |
| Segmentation of colour food images using a robust algorithm D Mery, F Pedreschi Journal of Food engineering 66 (3), 353-360, 2005 | 183 | 2005 |
| Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying E Troncoso, F Pedreschi, RN Zuniga LWT-Food Science and Technology 42 (1), 187-195, 2009 | 180 | 2009 |
| Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching F Pedreschi, S Mariotti, K Granby, J Risum LWT-food Science and Technology 44 (6), 1473-1476, 2011 | 174 | 2011 |
| Oil distribution in potato slices during frying F Pedreschi, C Cocio, P Moyano, E Troncoso Journal of Food Engineering 87 (2), 200-212, 2008 | 171 | 2008 |
| Color development and acrylamide content of pre-dried potato chips F Pedreschi, J Leon, D Mery, P Moyano, R Pedreschi, K Kaack, K Granby Journal of food Engineering 79 (3), 786-793, 2007 | 157 | 2007 |
| Oil partition in pre-treated potato slices during frying and cooling M Durán, F Pedreschi, P Moyano, E Troncoso Journal of food Engineering 81 (1), 257-265, 2007 | 154 | 2007 |
Vincenzo FoglianoProf Food Quality Design at University of WageningenDirección de correo verificada de wur.nl
