These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

369 related articles for article (PubMed ID: 16536596)

  • 1. Selection criteria for potato tubers to minimize acrylamide formation during frying.
    De Wilde T; De Meulenaer B; Mestdagh F; Govaert Y; Ooghe W; Fraselle S; Demeulemeester K; Van Peteghem C; Calus A; Degroodt JM; Verhé R
    J Agric Food Chem; 2006 Mar; 54(6):2199-205. PubMed ID: 16536596
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of storage practices on acrylamide formation during potato frying.
    De Wilde T; De Meulenaer B; Mestdagh F; Govaert Y; Vandeburie S; Ooghe W; Fraselle S; Demeulemeester K; Van Peteghem C; Calus A; Degroodt JM; Verhé R
    J Agric Food Chem; 2005 Aug; 53(16):6550-7. PubMed ID: 16076148
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
    Vinci RM; Mestdagh F; De Muer N; Van Peteghem C; De Meulenaer B
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):417-25. PubMed ID: 20131131
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S; Nikoopour H; Kobarfard F; Parsapour M; Moslehishad M; Hassanabadi H; Frias JM; Hashemi M; Dahaghin E
    J Sci Food Agric; 2013 Aug; 93(10):2556-61. PubMed ID: 23580468
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003.
    De Wilde T; De Meulenaer B; Mestdagh F; Govaert Y; Vandeburie S; Ooghe W; Fraselle S; Demeulemeester K; Van Peteghem C; Calus A; Degroodt JM; Verhé R
    J Agric Food Chem; 2006 Jan; 54(2):404-8. PubMed ID: 16417297
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM; Limacher A; Conde-Petit B; Amado R; Escher F
    J Agric Food Chem; 2006 Aug; 54(16):5910-6. PubMed ID: 16881694
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation.
    Zhu F; Cai YZ; Ke J; Corke H
    J Sci Food Agric; 2010 Oct; 90(13):2254-62. PubMed ID: 20629114
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK; Balagiannis DP; Higley J; Smith G; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2012 Sep; 60(36):9321-31. PubMed ID: 22924541
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
    Medeiros Vinci R; Mestdagh F; Van Poucke C; Kerkaert B; de Muer N; Denon Q; Van Peteghem C; De Meulenaer B
    J Agric Food Chem; 2011 Feb; 59(3):898-906. PubMed ID: 21226459
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries.
    Medeiros Vinci R; Mestdagh F; Van Poucke C; Van Peteghem C; De Meulenaer B
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(3):362-70. PubMed ID: 22150477
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK; Gökmen V
    J Food Sci; 2008 Apr; 73(3):E109-14. PubMed ID: 18387104
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduction of acrylamide level in french fries by employing a temperature program during frying.
    Palazoglu TK; Gökmen V
    J Agric Food Chem; 2008 Aug; 56(15):6162-6. PubMed ID: 18624439
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
    Sanny M; Jinap S; Bakker EJ; van Boekel MA; Luning PA
    Food Chem; 2012 Dec; 135(3):2012-20. PubMed ID: 22953952
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A Monte Carlo risk assessment model for acrylamide formation in French fries.
    Cummins E; Butler F; Gormley R; Brunton N
    Risk Anal; 2009 Oct; 29(10):1410-26. PubMed ID: 19659557
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The influence of tuber mineral element composition as a function of geographical location on acrylamide formation in different Italian potato genotypes.
    Whittaker A; Marotti I; Dinelli G; Calamai L; Romagnoli S; Manzelli M; Palchetti E; Vecchio V; Benedettelli S
    J Sci Food Agric; 2010 Sep; 90(12):1968-76. PubMed ID: 20582923
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Acrylamide content in heat-treated carbohydrate-rich foods in Poland.
    Mojska H; Gielecińska I; Szponar L
    Rocz Panstw Zakl Hig; 2007; 58(1):345-9. PubMed ID: 17711133
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK; Savran D; Gökmen V
    J Food Sci; 2010; 75(1):E25-9. PubMed ID: 20492162
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
    Zhang Y; Chen J; Zhang X; Wu X; Zhang Y
    J Agric Food Chem; 2007 Jan; 55(2):523-8. PubMed ID: 17227088
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of processing parameters on acrylamide formation during frying of potatoes.
    Taubert D; Harlfinger S; Henkes L; Berkels R; Schömig E
    J Agric Food Chem; 2004 May; 52(9):2735-9. PubMed ID: 15113184
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.