BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

256 related articles for article (PubMed ID: 16190636)

  • 1. Acrylamide in roasted almonds and hazelnuts.
    Amrein TM; Lukac H; Andres L; Perren R; Escher F; Amadò R
    J Agric Food Chem; 2005 Oct; 53(20):7819-25. PubMed ID: 16190636
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of roasting conditions on the acrylamide content and the color of roasted almonds.
    Lukac H; Amrein TM; Perren R; Conde-Petit B; Amadò R; Escher F
    J Food Sci; 2007 Jan; 72(1):C033-8. PubMed ID: 17995869
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.
    Zhang G; Huang G; Xiao L; Seiber J; Mitchell AE
    J Agric Food Chem; 2011 Aug; 59(15):8225-32. PubMed ID: 21721575
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Determination of acrylamide during roasting of coffee.
    Bagdonaite K; Derler K; Murkovic M
    J Agric Food Chem; 2008 Aug; 56(15):6081-6. PubMed ID: 18624446
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of acrylamide in green tea by gas chromatography-mass spectrometry.
    Mizukami Y; Kohata K; Yamaguchi Y; Hayashi N; Sawai Y; Chuda Y; Ono H; Yada H; Yoshida M
    J Agric Food Chem; 2006 Sep; 54(19):7370-7. PubMed ID: 16968107
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Acrylamide in French fries: influence of free amino acids and sugars.
    Becalski A; Lau BP; Lewis D; Seaman SW; Hayward S; Sahagian M; Ramesh M; Leclerc Y
    J Agric Food Chem; 2004 Jun; 52(12):3801-6. PubMed ID: 15186100
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of roasting on hazelnut lipids.
    Amaral JS; Casal S; Seabra RM; Oliveira BP
    J Agric Food Chem; 2006 Feb; 54(4):1315-21. PubMed ID: 16478254
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
    Agila A; Barringer S
    J Food Sci; 2012 Apr; 77(4):C461-8. PubMed ID: 22429278
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
    Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
    J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying.
    Viklund GA; Olsson KM; Sjöholm IM; Skog KI
    J Agric Food Chem; 2008 Aug; 56(15):6180-4. PubMed ID: 18624433
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.
    Curtis TY; Muttucumaru N; Shewry PR; Parry MA; Powers SJ; Elmore JS; Mottram DS; Hook S; Halford NG
    J Agric Food Chem; 2009 Feb; 57(3):1013-21. PubMed ID: 19143525
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection.
    De Paola EL; Montevecchi G; Masino F; Garbini D; Barbanera M; Antonelli A
    Food Chem; 2017 Feb; 217():191-195. PubMed ID: 27664625
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Acrylamide in home-prepared roasted potatoes.
    Skog K; Viklund G; Olsson K; Sjöholm I
    Mol Nutr Food Res; 2008 Mar; 52(3):307-12. PubMed ID: 18320571
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Occurrence of acrylamide in selected foods and mitigation options.
    Amrein TM; Andres L; Escher F; Amadò R
    Food Addit Contam; 2007; 24 Suppl 1():13-25. PubMed ID: 17687696
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Free amino acids and sugars in rye grain: implications for acrylamide formation.
    Curtis TY; Powers SJ; Balagiannis D; Elmore JS; Mottram DS; Parry MA; Rakszegi M; Bedö Z; Shewry PR; Halford NG
    J Agric Food Chem; 2010 Feb; 58(3):1959-69. PubMed ID: 20055414
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins.
    Monagas M; Garrido I; Lebrón-Aguilar R; Gómez-Cordovés MC; Rybarczyk A; Amarowicz R; Bartolomé B
    J Agric Food Chem; 2009 Nov; 57(22):10590-9. PubMed ID: 19863084
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of roasting conditions on health-related compounds in different nuts.
    Schlörmann W; Birringer M; Böhm V; Löber K; Jahreis G; Lorkowski S; Müller AK; Schöne F; Glei M
    Food Chem; 2015 Aug; 180():77-85. PubMed ID: 25766804
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
    Amrein TM; Bachmann S; Noti A; Biedermann M; Barbosa MF; Biedermann-Brem S; Grob K; Keiser A; Realini P; Escher F; Amadó R
    J Agric Food Chem; 2003 Aug; 51(18):5556-60. PubMed ID: 12926914
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation of lipid oxidation and isomerization products during processing of nuts and sesame seeds.
    Yaacoub R; Saliba R; Nsouli B; Khalaf G; Birlouez-Aragon I
    J Agric Food Chem; 2008 Aug; 56(16):7082-90. PubMed ID: 18680380
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Shelf-life of infrared dry-roasted almonds.
    Yang J; Pan Z; Takeoka G; Mackey B; Bingol G; Brandl MT; Garcin K; McHugh TH; Wang H
    Food Chem; 2013 May; 138(1):671-8. PubMed ID: 23265539
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.