118 related articles for article (PubMed ID: 23834061)
1. Determination of acrylamide levels of "Izmir gevregi" and effects of cooking parameters on acrylamide formation.
Alpözen E; Uren A
J Agric Food Chem; 2013 Jul; 61(30):7212-8. PubMed ID: 23834061
[TBL] [Abstract][Full Text] [Related]
2. Reduction of acrylamide content in bread crust by starch coating.
Liu J; Liu X; Man Y; Liu Y
J Sci Food Agric; 2018 Jan; 98(1):336-345. PubMed ID: 28621435
[TBL] [Abstract][Full Text] [Related]
3. Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.
Gülcan Ü; Candal Uslu C; Mutlu C; Arslan-Tontul S; Erbaş M
Food Chem; 2020 Dec; 332():127434. PubMed ID: 32645669
[TBL] [Abstract][Full Text] [Related]
4. Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates.
Masatcioglu MT; Gokmen V; Ng PK; Koksel H
J Sci Food Agric; 2014 Sep; 94(12):2562-8. PubMed ID: 24497201
[TBL] [Abstract][Full Text] [Related]
5. Acrylamide assessment of wheat bread incorporating chia seeds (
Galluzzo FG; Cammilleri G; Pantano L; Lo Cascio G; Pulvirenti A; Macaluso A; Vella A; Ferrantelli V
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2021 Mar; 38(3):388-395. PubMed ID: 33481677
[TBL] [Abstract][Full Text] [Related]
6. Factors influencing acrylamide formation in gingerbread.
Amrein TM; Schönbächler B; Escher F; Amadò R
Adv Exp Med Biol; 2005; 561():431-46. PubMed ID: 16438317
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.
Mesías M; Holgado F; Márquez-Ruiz G; Morales FJ
Food Funct; 2016 Mar; 7(3):1645-54. PubMed ID: 26938951
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits.
Anese M; Quarta B; Foschia M; Bortolomeazzi R
Mol Nutr Food Res; 2009 Dec; 53(12):1526-31. PubMed ID: 19785002
[TBL] [Abstract][Full Text] [Related]
12. Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.
Li J; Zuo J; Qiao X; Zhang Y; Xu Z
J Sci Food Agric; 2016 Feb; 96(3):893-9. PubMed ID: 25754987
[TBL] [Abstract][Full Text] [Related]
13. Moisture enhances acrylamide reduction during storage in model studies of rye crispbread.
Mustafa A; Andersson R; HellEnäs KE; Aman P; Kamal-Eldin A
J Agric Food Chem; 2008 Dec; 56(23):11234-7. PubMed ID: 18998693
[TBL] [Abstract][Full Text] [Related]
14. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.
Senyuva HZ; Gökmen V
Food Addit Contam; 2005 Mar; 22(3):214-20. PubMed ID: 16019790
[TBL] [Abstract][Full Text] [Related]
15. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.
Nguyen HT; Van der Fels-Klerx HJ; Peters RJ; Van Boekel MA
Food Chem; 2016 Feb; 192():575-85. PubMed ID: 26304386
[TBL] [Abstract][Full Text] [Related]
16. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
Surdyk N; Rosén J; Andersson R; Aman P
J Agric Food Chem; 2004 Apr; 52(7):2047-51. PubMed ID: 15053550
[TBL] [Abstract][Full Text] [Related]
17. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.
Katsaiti T; Granby K
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Sep; 33(9):1402-10. PubMed ID: 27461161
[TBL] [Abstract][Full Text] [Related]
18. Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
Hamlet CG; Sadd PA; Liang L
J Agric Food Chem; 2008 Aug; 56(15):6145-53. PubMed ID: 18624440
[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 formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.
Zhang G; Huang G; Xiao L; Seiber J; Mitchell AE
J Agric Food Chem; 2011 Aug; 59(15):8225-32. PubMed ID: 21721575
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]