BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

297 related articles for article (PubMed ID: 20600544)

  • 1. Determination of acrylamide level in popular Iranian brands of potato and corn products.
    Boroushaki MT; Nikkhah E; Kazemi A; Oskooei M; Raters M
    Food Chem Toxicol; 2010 Oct; 48(10):2581-4. PubMed ID: 20600544
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods].
    Mojska H; Gielecińska I; Małecka K
    Rocz Panstw Zakl Hig; 2010; 61(3):237-42. PubMed ID: 21365857
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Acrylamide content in potato crisps in Poland].
    Mojska H; Gielecińska I; Szponar L; Chajewska K
    Rocz Panstw Zakl Hig; 2006; 57(3):243-9. PubMed ID: 17193744
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.
    Wenzl T; Karasek L; Rosen J; Hellenaes KE; Crews C; Castle L; Anklam E
    J Chromatogr A; 2006 Nov; 1132(1-2):211-8. PubMed ID: 16899249
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dietary exposure to acrylamide from potato crisps to the Spanish population.
    Arribas-Lorenzo G; Morales FJ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar; 26(3):289-97. PubMed ID: 19680901
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods.
    Yusà V; Quintás G; Pardo O; Martí P; Pastor A
    Food Addit Contam; 2006 Mar; 23(3):237-44. PubMed ID: 16517525
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [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]  

  • 8. Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure.
    Mesías M; Morales FJ
    Food Chem Toxicol; 2015 Jul; 81():104-110. PubMed ID: 25882436
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Acrylamide in Austrian foods.
    Murkovic M
    J Biochem Biophys Methods; 2004 Oct; 61(1-2):161-7. PubMed ID: 15560932
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Determination of acrylamide levels in selected foods in Brazil.
    Arisseto AP; Toledo MC; Govaert Y; Loco JV; Fraselle S; Weverbergh E; Degroodt JM
    Food Addit Contam; 2007 Mar; 24(3):236-41. PubMed ID: 17364924
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market.
    Becalski A; Stadler R; Hayward S; Kotello S; Krakalovich T; Lau BP; Roscoe V; Schroeder S; Trelka R
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Sep; 27(9):1193-8. PubMed ID: 20582779
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [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]  

  • 14. Acrylamide in foods: occurrence, sources, and modeling.
    Becalski A; Lau BP; Lewis D; Seaman SW
    J Agric Food Chem; 2003 Jan; 51(3):802-8. PubMed ID: 12537461
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rugged LC-MS/MS survey analysis for acrylamide in foods.
    Roach JA; Andrzejewski D; Gay ML; Nortrup D; Musser SM
    J Agric Food Chem; 2003 Dec; 51(26):7547-54. PubMed ID: 14664505
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Application of matrix solid-phase dispersion in the determination of acrylamide in potato chips.
    Fernandes JO; Soares C
    J Chromatogr A; 2007 Dec; 1175(1):1-6. PubMed ID: 17991477
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Development of a certified reference material for the determination of acrylamide in potato chips.
    Kim B; Park S; Lee I; Lim Y; Hwang E; So HY
    Anal Bioanal Chem; 2010 Sep; 398(2):1035-42. PubMed ID: 20625887
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 15.