Identification and olfactometry of French fries flavour extracted at mouth conditions by van Loon, Wil A.M., Linssen, Jozef P.H., Legger, Aagje, A. Posthumus, Maarten, Voragen, Alphons G.J.

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Real-Time Flavor Release from French Fries Using Atmospheric Pressure Chemical Ionization−Mass Spectrometry by van Loon, Wil A. M, Linssen, Jozef P. H, Boelrijk, Alexandra E. M, Burgering, Maurits J. M, Voragen, Alphons G. J

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Anti-radical power gives insight into early lipid oxidation events during frying by Loon, W.A.M. van, Linssen, J.P.H, Legger, A, Voragen, A.G.J

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Study of a new energy efficient process for French fries production by Loon, W.A.M. van, Linssen, J.P.H, Legger, A, Heijmans, R.M.H, Deventer, H.C. van, Burgering, M.J.M, Drooge, B.L. van, Voragen, A.G.J

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Toward a Kinetic Model for Acrylamide Formation in a Glucose−Asparagine Reaction System by Knol, Jeroen J, van Loon, Wil A. M, Linssen, Jozef P. H, Ruck, Anne-Laure, van Boekel, Martinus A. J. S, Voragen, Alphons G. J

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Effect of pre-drying and par-frying conditions on the crispness of French fries by Loon, W.A.M, Visser, J.E, Linssen, J.P.H, Somsen, D.J, Klok, H.J, Voragen, A.G.J

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Toward a kinetic model fo acrylamide formation in a glucose-asparagine reaction system by Knol, J.J, Loon, W.A.M. van, Linssen, J.P.H, Ruck, A.L, Boekel, M.A.J.S. van, Voragen, A.G.J

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