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 *

232 related articles for article (PubMed ID: 28324531)

  • 1. Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis.
    Onishi Y; Prihanto AA; Yano S; Takagi K; Umekawa M; Wakayama M
    3 Biotech; 2015 Oct; 5(5):783-789. PubMed ID: 28324531
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182.
    Patial V; Kumar V; Joshi R; Gupta M; Singh D
    Food Res Int; 2022 Dec; 162(Pt A):111936. PubMed ID: 36461280
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of asparaginase on acrylamide formation in French fries.
    Pedreschi F; Kaack K; Granby K
    Food Chem; 2008 Jul; 109(2):386-92. PubMed ID: 26003362
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.
    Hendriksen HV; Kornbrust BA; Østergaard PR; Stringer MA
    J Agric Food Chem; 2009 May; 57(10):4168-76. PubMed ID: 19388639
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
    Tran NL; Barraj LM; Collinge S
    Risk Anal; 2017 Sep; 37(9):1754-1767. PubMed ID: 27866376
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips.
    Akwagiobe E; Ekpenyong M; Asitok A; Amenaghawon A; Ubi D; Ikharia E; Kusuma H; Antai S
    J Food Sci Technol; 2023 Sep; 60(9):2358-2369. PubMed ID: 37424578
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P; Skinner M; Hendricks A; Rimkus T; Meyer B; Gratzek J; Pu S; Woodbury L; Bond L; McDougal O
    Heliyon; 2024 Jun; 10(11):e31790. PubMed ID: 38873662
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of a novel and glutaminase-free type II L-asparaginase from Corynebacterium glutamicum and its acrylamide alleviation efficiency in potato chips.
    Chi H; Xia B; Shen J; Zhu X; Lu Z; Lu F; Zhu P
    Int J Biol Macromol; 2022 Nov; 221():1384-1393. PubMed ID: 36130640
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of L-asparaginase from Streptomyces koyangensis SK4 with acrylamide-minimizing potential in potato chips.
    Shahana Kabeer S; Francis B; Vishnupriya S; Kattatheyil H; Joseph KJ; Krishnan KP; Mohamed Hatha AA
    Braz J Microbiol; 2023 Sep; 54(3):1645-1654. PubMed ID: 37036659
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase.
    Ravi A; Gurunathan B
    Food Technol Biotechnol; 2018 Mar; 56(1):51-57. PubMed ID: 29795996
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H; Li X; Yuan Y
    J Food Sci; 2020 Aug; 85(8):2615-2621. PubMed ID: 32691421
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S; Nikoopour H; Kobarfard F; Parsapour M; Moslehishad M; Hassanabadi H; Frias JM; Hashemi M; Dahaghin E
    J Sci Food Agric; 2013 Aug; 93(10):2556-61. PubMed ID: 23580468
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
    Zhu X; Gong H; He Q; Zeng Z; Busse JS; Jin W; Bethke PC; Jiang J
    Plant Biotechnol J; 2016 Feb; 14(2):709-18. PubMed ID: 26079224
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.
    Zhang Y; Kahl DHW; Bizimungu B; Lu ZX
    J Food Sci Technol; 2018 Oct; 55(10):4028-4041. PubMed ID: 30228401
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antitumor activity and ability to prevent acrylamide formation in fried foods of asparaginase from soybean root nodules.
    Liu C; Luo L; Lin Q
    J Food Biochem; 2019 Mar; 43(3):e12756. PubMed ID: 31353561
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A; Mari M; Ugolini L; Parisi B; Genovese J; Lazzeri L; Baraldi E
    Int J Food Microbiol; 2019 Jan; 289():168-173. PubMed ID: 30253309
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D; Jayanty SS
    Food Chem; 2013 May; 138(1):644-9. PubMed ID: 23265535
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Acrylamide in fried and roasted potato products: a review on progress in mitigation.
    Foot RJ; Haase NU; Grob K; Gondé P
    Food Addit Contam; 2007; 24 Suppl 1():37-46. PubMed ID: 17687698
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips.
    Jiao L; Chi H; Lu Z; Zhang C; Chia SR; Show PL; Tao Y; Lu F
    J Biosci Bioeng; 2020 Jun; 129(6):672-678. PubMed ID: 32088137
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.