BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

496 related articles for article (PubMed ID: 18624433)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 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. 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]  

  • 12. 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]  

  • 13. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
    Matsuura-Endo C; Ohara-Takada A; Chuda Y; Ono H; Yada H; Yoshida M; Kobayashi A; Tsuda S; Takigawa S; Noda T; Yamauchi H; Mori M
    Biosci Biotechnol Biochem; 2006 May; 70(5):1173-80. PubMed ID: 16717419
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
    Muttucumaru N; Powers SJ; Elmore JS; Dodson A; Briddon A; Mottram DS; Halford NG
    Food Chem; 2017 Apr; 220():76-86. PubMed ID: 27855938
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Current issues in dietary acrylamide: formation, mitigation and risk assessment.
    Pedreschi F; Mariotti MS; Granby K
    J Sci Food Agric; 2014 Jan; 94(1):9-20. PubMed ID: 23939985
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Acrylamide is formed in the Maillard reaction.
    Mottram DS; Wedzicha BL; Dodson AT
    Nature; 2002 Oct; 419(6906):448-9. PubMed ID: 12368844
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.