Articles: Google Patents:Potato and potato chip flavor and aroma PubMed:Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Google Patents:Processing for producing potato chip flavor concentrate PubMed:Nursing research across a large health care system: sparking nurses' clinical inquiry. PubMed:Systematic analysis of potato acid invertase genes reveals that a cold-responsive member, StvacINV1, regulates cold-induced sweetening of tubers. PubMed:Extensive variation in fried chip color and tuber composition in cold-stored tubers of wild potato (solanum) germplasm. PubMed:Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors. PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. PubMed:Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. PubMed:Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats. PubMed:Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. PubMed:DNA variation at the invertase locus invGE/GF is associated with tuber quality traits in populations of potato breeding clones. PubMed:Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. PubMed:Effect of fat-free potato chips with and without nutrition labels on fat and energy intakes. PubMed:Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips: a controlled comparison. PubMed:Intra-oral lactic acid production during clearance of different foods containing various carbohydrates.