204 related articles for article (PubMed ID: 16881704)
1. Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
Low MY; Koutsidis G; Parker JK; Elmore JS; Dodson AT; Mottram DS
J Agric Food Chem; 2006 Aug; 54(16):5976-83. PubMed ID: 16881704
[TBL] [Abstract][Full Text] [Related]
2. Mechanisms of alkylpyrazine formation in a potato model system containing added glycine.
Low MY; Parker JK; Mottram DS
J Agric Food Chem; 2007 May; 55(10):4087-94. PubMed ID: 17447789
[TBL] [Abstract][Full Text] [Related]
3. On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
Cook DJ; Taylor AJ
J Agric Food Chem; 2005 Nov; 53(23):8926-33. PubMed ID: 16277384
[TBL] [Abstract][Full Text] [Related]
4. Addition of glycine reduces the content of acrylamide in cereal and potato products.
Bråthen E; Kita A; Knutsen SH; Wicklund T
J Agric Food Chem; 2005 Apr; 53(8):3259-64. PubMed ID: 15826086
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
Elmore JS; Koutsidis G; Dodson AT; Mottram DS; Wedzicha BL
J Agric Food Chem; 2005 Feb; 53(4):1286-93. PubMed ID: 15713054
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. Study of precursors responsible for off-flavor formation during storage of potato flakes.
Laine G; Göbel C; du Jardin P; Feussner I; Fauconnier ML
J Agric Food Chem; 2006 Jul; 54(15):5445-52. PubMed ID: 16848530
[TBL] [Abstract][Full Text] [Related]
13. Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour.
Morris WL; Shepherd T; Verrall SR; McNicol JW; Taylor MA
Phytochemistry; 2010 Oct; 71(14-15):1765-73. PubMed ID: 20678781
[TBL] [Abstract][Full Text] [Related]
14. Effective ways of decreasing acrylamide content in potato crisps during processing.
Kita A; Bråthen E; Knutsen SH; Wicklund T
J Agric Food Chem; 2004 Nov; 52(23):7011-6. PubMed ID: 15537311
[TBL] [Abstract][Full Text] [Related]
15. Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
Morris WL; Ross HA; Ducreux LJ; Bradshaw JE; Bryan GJ; Taylor MA
J Agric Food Chem; 2007 Nov; 55(23):9627-33. PubMed ID: 17944535
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Role of water upon the formation of acrylamide in a potato model system.
Mestdagh F; De Meulenaer B; Cucu T; Van Peteghem C
J Agric Food Chem; 2006 Nov; 54(24):9092-8. PubMed ID: 17117795
[TBL] [Abstract][Full Text] [Related]
19. Investigations of factors that influence the acrylamide content of heated foodstuffs.
Rydberg P; Eriksson S; Tareke E; Karlsson P; Ehrenberg L; Törnqvist M
J Agric Food Chem; 2003 Nov; 51(24):7012-8. PubMed ID: 14611163
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]