190 related articles for article (PubMed ID: 32240039)
1. Effect of acid on glycoalkaloids and acrylamide in French fries.
Liu H; Roasa J; Mats L; Zhu H; Shao S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Jun; 37(6):938-945. PubMed ID: 32240039
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Low-Acrylamide French Fry Acceptance: A Pilot Study.
Johnson AM; Porter G; Camire ME
J Food Sci; 2019 Dec; 84(12):3717-3725. PubMed ID: 31762028
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Effects of consumer food preparation on acrylamide formation.
Jackson LS; Al-Taher F
Adv Exp Med Biol; 2005; 561():447-65. PubMed ID: 16438318
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
Park Y; Yang H; Storkson JM; Albright KJ; Liu W; Lindsay RC; Pariza MW
Adv Exp Med Biol; 2005; 561():343-56. PubMed ID: 16438310
[TBL] [Abstract][Full Text] [Related]
10. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
Vinci RM; Mestdagh F; De Muer N; Van Peteghem C; De Meulenaer B
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):417-25. PubMed ID: 20131131
[TBL] [Abstract][Full Text] [Related]
11. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
Palazoğlu TK; Gökmen V
J Food Sci; 2008 Apr; 73(3):E109-14. PubMed ID: 18387104
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
Medeiros Vinci R; Mestdagh F; Van Poucke C; Kerkaert B; de Muer N; Denon Q; Van Peteghem C; De Meulenaer B
J Agric Food Chem; 2011 Feb; 59(3):898-906. PubMed ID: 21226459
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
Elmore JS; Koutsidis G; Dodson AT; Mottram DS; Wedzicha BL
Adv Exp Med Biol; 2005; 561():255-69. PubMed ID: 16438303
[TBL] [Abstract][Full Text] [Related]
16. [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]
17. Acrylamide in Romanian food using HPLC-UV and a health risk assessment.
Oroian M; Amariei S; Gutt G
Food Addit Contam Part B Surveill; 2015; 8(2):136-41. PubMed ID: 25753750
[TBL] [Abstract][Full Text] [Related]
18. Acrylamide in home-prepared roasted potatoes.
Skog K; Viklund G; Olsson K; Sjöholm I
Mol Nutr Food Res; 2008 Mar; 52(3):307-12. PubMed ID: 18320571
[TBL] [Abstract][Full Text] [Related]
19. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
Bertuzzi T; Mulazzi A; Rastelli S; Sala L; Pietri A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct; 35(10):1940-1947. PubMed ID: 30148683
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
