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 *

98 related articles for article (PubMed ID: 24294998)

  • 1. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing.
    Sánchez AH; Beato VM; López-López A; Montaño A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(2):242-9. PubMed ID: 24294998
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of California-style black ripe olive processing on the formation of acrylamide.
    Charoenprasert S; Mitchell A
    J Agric Food Chem; 2014 Aug; 62(34):8716-21. PubMed ID: 25110929
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of processing conditions on acrylamide content in black ripe olives.
    Casado FJ; Montaño A
    J Agric Food Chem; 2008 Mar; 56(6):2021-7. PubMed ID: 18303816
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage.
    Oral RA; Dogan M; Sarioglu K
    Food Chem; 2014 Jan; 142():423-9. PubMed ID: 24001861
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation.
    Casado FJ; Montaño A; Spitzner D; Carle R
    Food Chem; 2013 Nov; 141(2):1158-65. PubMed ID: 23790898
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimization of Ripe Olive Processing with a Single Lye Treatment.
    Brenes M; Romero C; García-García P
    J Food Sci; 2017 Sep; 82(9):2078-2084. PubMed ID: 28796287
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of iron redox state on black ripe olive processing.
    García P; Romero C; Brenes M
    J Sci Food Agric; 2018 Sep; 98(12):4653-4658. PubMed ID: 29528506
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems.
    Koutsidis G; Simons SP; Thong YH; Haldoupis Y; Mojica-Lazaro J; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2009 Oct; 57(19):9011-5. PubMed ID: 19739658
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California-Style Black Ripe Olives.
    Charoenprasert S; Zweigenbaum JA; Zhang G; Mitchell AE
    J Food Sci; 2017 Jul; 82(7):1574-1581. PubMed ID: 28556254
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of cultivar and processing method on the contents of polyphenols in table olives.
    Romero C; Brenes M; Yousfi K; García P; García A; Garrido A
    J Agric Food Chem; 2004 Feb; 52(3):479-84. PubMed ID: 14759136
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures.
    Montaño A; Casado FJ; Rejano L; Sanchez AH; de Castro A
    J Agric Food Chem; 2006 Mar; 54(6):2206-10. PubMed ID: 16536597
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Reduction of virgin olive oil bitterness by fruit cold storage.
    Yousfi K; Cayuela JA; García JM
    J Agric Food Chem; 2008 Nov; 56(21):10085-91. PubMed ID: 18937491
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
    García JM; Yousfi K; Oliva J; García-Diaz MT; Pérez-Camino MC
    J Agric Food Chem; 2005 Oct; 53(21):8248-52. PubMed ID: 16218671
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Packing black ripe olives in acid conditions.
    Romero C; Brenes M; García-Serrano P; Montaño A; Medina E; García-García P
    Food Chem; 2021 Feb; 337():127751. PubMed ID: 32777575
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.
    Cheng KW; Shi JJ; Ou SY; Wang M; Jiang Y
    J Agric Food Chem; 2010 Jan; 58(1):309-12. PubMed ID: 19925016
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.
    Allouche Y; Uceda M; Jiménez A; Aguilera MP; Gaforio JJ; Beltrán G
    J Agric Food Chem; 2009 Oct; 57(19):8998-9001. PubMed ID: 19702272
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of thermal processing of table olives using computational fluid dynamics.
    Dimou A; Panagou E; Stoforos NG; Yanniotis S
    J Food Sci; 2013 Nov; 78(11):E1695-703. PubMed ID: 24245887
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Factors influencing phenolic compounds in table olives (Olea europaea).
    Charoenprasert S; Mitchell A
    J Agric Food Chem; 2012 Jul; 60(29):7081-95. PubMed ID: 22720792
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.