These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

160 related articles for article (PubMed ID: 22490203)

  • 1. Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product.
    Koray Palazoğlu T; Coşkun Y; Kocadağlı T; Gökmen V
    J Food Sci; 2012 May; 77(5):E113-7. PubMed ID: 22490203
    [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. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
    Koklamaz E; Palazoğlu TK; Kocadağlı T; Gökmen V
    J Sci Food Agric; 2014 Aug; 94(10):2002-8. PubMed ID: 24307258
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies.
    Summa C; Wenzl T; Brohee M; De La Calle B; Anklam E
    J Agric Food Chem; 2006 Feb; 54(3):853-9. PubMed ID: 16448194
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.
    Cheng L; Jin C; Zhang Y
    J Food Sci; 2014 May; 79(5):T1030-8. PubMed ID: 24734960
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Study on mitigation of acrylamide formation in cookies by 5 antioxidants.
    Li D; Chen Y; Zhang Y; Lu B; Jin C; Wu X; Zhang Y
    J Food Sci; 2012 Nov; 77(11):C1144-9. PubMed ID: 23057639
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of steam baking on acrylamide formation and browning kinetics of cookies.
    Isleroglu H; Kemerli T; Sakin-Yilmazer M; Guven G; Ozdestan O; Uren A; Kaymak-Ertekin F
    J Food Sci; 2012 Oct; 77(10):E257-63. PubMed ID: 22950636
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea.
    Zhang Y; Zhang Y
    Asia Pac J Clin Nutr; 2007; 16 Suppl 1():131-6. PubMed ID: 17392091
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods.
    Salazar R; Arámbula-Villa G; Vázquez-Landaverde PA; Hidalgo FJ; Zamora R
    Food Chem; 2012 Dec; 135(4):2293-8. PubMed ID: 22980804
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice.
    Kawai K; Matsusaki K; Hando K; Hagura Y
    Food Chem; 2013 Nov; 141(1):223-8. PubMed ID: 23768351
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Factors influencing acrylamide content and color in rye crisp bread.
    Mustafa A; Andersson R; Rosén J; Kamal-Eldin A; Aman P
    J Agric Food Chem; 2005 Jul; 53(15):5985-9. PubMed ID: 16028985
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Survey of acrylamide in Turkish foods by an in-house validated LC-MS method.
    Senyuva HZ; Gökmen V
    Food Addit Contam; 2005 Mar; 22(3):204-9. PubMed ID: 16019788
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of roasting conditions on the acrylamide content and the color of roasted almonds.
    Lukac H; Amrein TM; Perren R; Conde-Petit B; Amadò R; Escher F
    J Food Sci; 2007 Jan; 72(1):C033-8. PubMed ID: 17995869
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Analysis of coffee for the presence of acrylamide by LC-MS/MS.
    Andrzejewski D; Roach JA; Gay ML; Musser SM
    J Agric Food Chem; 2004 Apr; 52(7):1996-2002. PubMed ID: 15053542
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The texture, sensory properties and stability of cookies prepared with wax oleogels.
    Yılmaz E; Öğütcü M
    Food Funct; 2015 Apr; 6(4):1194-204. PubMed ID: 25710458
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.