688 related articles for article (PubMed ID: 18320571)
1. 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]
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 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
Yoshida M; Ono H; Chuda Y; Yada H; Ohnishi-Kameyama M; Kobayashi H; Ohara-Takada A; Matsuura-Endo C; Mori M; Hayashi N; Yamaguchi Y
Adv Exp Med Biol; 2005; 561():405-13. PubMed ID: 16438315
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. [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]
12. 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]
13. 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]
14. Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips.
Higley J; Kim JY; Huber KC; Smith G
J Agric Food Chem; 2012 Sep; 60(35):8763-71. PubMed ID: 22881236
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Acrylamide in fried and roasted potato products: a review on progress in mitigation.
Foot RJ; Haase NU; Grob K; Gondé P
Food Addit Contam; 2007; 24 Suppl 1():37-46. PubMed ID: 17687698
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]