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 *

124 related articles for article (PubMed ID: 39068802)

  • 1. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips.
    Lucas-González R; Carrillo C; Purriños L; Pateiro M; Bermúdez R; Lorenzo JM
    Food Chem; 2024 Dec; 460(Pt 2):140535. PubMed ID: 39068802
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips.
    Liu C; Lv M; Du H; Deng H; Zhou L; Li P; Li X; Li B
    Foods; 2023 May; 12(11):. PubMed ID: 37297393
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
    Chintha P; Giri N; Thulasimani K; Sajeev MS; Safiya S
    J Food Sci; 2022 Jul; 87(7):2894-2907. PubMed ID: 35638337
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.
    Liu C; Zhang R; Vorobiev E; Grimi N
    Front Nutr; 2022; 9():919634. PubMed ID: 35898715
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction.
    González-Mulero L; Mesías M; Morales FJ; Navajas-Porras B; Rufián-Henares JA; Delgado-Andrade C
    Food Res Int; 2023 Feb; 164():112409. PubMed ID: 36737990
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (
    Li G; Lin Z; Zhang H; Liu Z; Xu Y; Xu G; Li H; Ji R; Luo W; Qiu Y; Qiu S; Tang H
    Molecules; 2019 Oct; 24(20):. PubMed ID: 31627373
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.
    Abduh SBM; Leong SY; Zhao C; Baldwin S; Burritt DJ; Agyei D; Oey I
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681356
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips.
    Zhang C; Ye J; Lyu X; Zhao W; Mao J; Yang R
    Food Chem; 2022 Feb; 369():130516. PubMed ID: 34479014
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dietary acrylamide: What happens during digestion.
    Sansano M; Heredia A; Peinado I; Andrés A
    Food Chem; 2017 Dec; 237():58-64. PubMed ID: 28764038
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
    Lim PK; Jinap S; Sanny M; Tan CP; Khatib A
    J Food Sci; 2014 Jan; 79(1):T115-21. PubMed ID: 24344977
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips.
    Zhao S; Wang S; Lu Q; Liu Y
    Food Chem; 2024 Dec; 460(Pt 2):140661. PubMed ID: 39089019
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
    Xu J; Su X; Lim S; Griffin J; Carey E; Katz B; Tomich J; Smith JS; Wang W
    Food Chem; 2015 Nov; 186():90-6. PubMed ID: 25976796
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography.
    Montilla EC; Hillebrand S; Butschbach D; Baldermann S; Watanabe N; Winterhalter P
    J Agric Food Chem; 2010 Sep; 58(18):9899-904. PubMed ID: 20731350
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato.
    Wang S; Pan D; Lv X; Song X; Qiu Z; Huang C; Huang R; Chen W
    J Proteomics; 2016 Jun; 143():298-305. PubMed ID: 26957144
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
    Karademir Y; Gökmen V; Öztop HM
    Food Res Int; 2019 Jul; 121():919-925. PubMed ID: 31108826
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato.
    Yun D; Li C; Sun J; Xu F; Tang C; Liu J
    Food Chem; 2024 Aug; 449():139222. PubMed ID: 38583398
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparative effects of vacuum or conventional frying on the polyphenol chemistry and in vitro colon cancer stem cell inhibitory activity of purple-flesh potatoes.
    Stewart L; Indukuri VV; Charepalli V; Chrisfield BJ; Anantheswaran RC; Lambert JD; Vanamala JKP
    J Food Sci; 2022 Jul; 87(7):3260-3267. PubMed ID: 35673890
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K; Yüksel B; Juhaimi FA; Özcan MM; Uslu N; Babiker EE; Ahmed IMA; Azmi IU
    J Oleo Sci; 2020 Oct; 69(10):1219-1230. PubMed ID: 32908101
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.