BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

486 related articles for article (PubMed ID: 17995763)

  • 1. A comparative study of acrylamide formation induced by microwave and conventional heating methods.
    Yuan Y; Chen F; Zhao GH; Liu J; Zhang HX; Hu XS
    J Food Sci; 2007 May; 72(4):C212-6. PubMed ID: 17995763
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
    Gielecińska I; Mojska H; Małecka K
    Rocz Panstw Zakl Hig; 2009; 60(2):121-4. PubMed ID: 19803440
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 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. 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]  

  • 9. 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]  

  • 10. Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system.
    Zhang Y; Ying T; Zhang Y
    J Food Sci; 2008 Mar; 73(2):C60-6. PubMed ID: 18298717
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Factors that influence the acrylamide content of heated foods.
    Rydberg P; Eriksson S; Tareke E; Karlsson P; Ehrenberg L; Törnqvist M
    Adv Exp Med Biol; 2005; 561():317-28. PubMed ID: 16438308
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Mojska H; Gielecińska I; Marecka D; Kłys W
    Rocz Panstw Zakl Hig; 2008; 59(2):163-72. PubMed ID: 18807914
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.
    Yan WQ; Zhang M; Huang LL; Tang J; Mujumdar AS; Sun JC
    J Sci Food Agric; 2010 Jun; 90(8):1300-7. PubMed ID: 20474047
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A generic method for the determination of acrylamide in thermally processed foods.
    Gökmen V; Senyuva HZ
    J Chromatogr A; 2006 Jul; 1120(1-2):194-8. PubMed ID: 16464456
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of domestic preparation of some potato products on acrylamide content.
    Michalak J; Gujska E; Klepacka J
    Plant Foods Hum Nutr; 2011 Nov; 66(4):307-12. PubMed ID: 21853292
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
    Serpen A; Gökmen V
    Mol Nutr Food Res; 2007 Apr; 51(4):383-9. PubMed ID: 17357985
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of extraction conditions on the content of acrylamide in model systems and food.
    Goldmann T; Perisset A; Bertholet MC; Stadler RH; Petersson EV; Hellenäs KE
    Food Addit Contam; 2006 May; 23(5):437-45. PubMed ID: 16644590
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
    Napolitano A; Morales F; Sacchi R; Fogliano V
    J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.