181 related articles for article (PubMed ID: 9829033)
1. The carry-through of residues of maleic hydrazide from treated potatoes, following manufacture into potato crisps and 'jacket' potato crisps.
Lewis DJ; Thorpe SA; Wilkinson K; Reynolds SL
Food Addit Contam; 1998 Jul; 15(5):506-9. PubMed ID: 9829033
[TBL] [Abstract][Full Text] [Related]
2. The carry-through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps.
Lewis DJ; Thorpe SA; Reynolds SL
Food Addit Contam; 1996; 13(2):221-9. PubMed ID: 9064247
[TBL] [Abstract][Full Text] [Related]
3. Extraction of maleic hydrazide residues from potato crisps and their determination using high-performance liquid chromatography with UV and atmospheric pressure chemical ionisation mass spectrometric detection.
Lewis DJ; Barnes KA; Wilkinson K; Thorpe SA; Reynolds SL; Startin JR
J Chromatogr A; 1996 Oct; 750(1-2):391-6. PubMed ID: 8938394
[TBL] [Abstract][Full Text] [Related]
4. Gas chromatographic determination of maleic hydrazide residues in potato tubers.
King RR
J Assoc Off Anal Chem; 1983 Nov; 66(6):1327-9. PubMed ID: 6643347
[TBL] [Abstract][Full Text] [Related]
5. Residues of maleic hydrazide and chlorpropham in potato chips.
Nagami H
Bull Environ Contam Toxicol; 1997 May; 58(5):764-8. PubMed ID: 9115140
[No Abstract] [Full Text] [Related]
6. [Acrylamide content in potato crisps in Poland].
Mojska H; Gielecińska I; Szponar L; Chajewska K
Rocz Panstw Zakl Hig; 2006; 57(3):243-9. PubMed ID: 17193744
[TBL] [Abstract][Full Text] [Related]
7. Maleic hydrazide: sprout suppression of potatoes in the field.
De Blauwer V; Demeulemeester K; Demeyere A; Hofmans E
Commun Agric Appl Biol Sci; 2012; 77(3):343-51. PubMed ID: 23878989
[TBL] [Abstract][Full Text] [Related]
8. Dietary exposure to acrylamide from potato crisps to the Spanish population.
Arribas-Lorenzo G; Morales FJ
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Mar; 26(3):289-97. PubMed ID: 19680901
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Screening of acrylamide contents in potato crisps using process variable settings and near-infrared spectroscopy.
Segtnan VH; Kita A; Mielnik M; Jørgensen K; Knutsen SH
Mol Nutr Food Res; 2006 Sep; 50(9):811-7. PubMed ID: 16944446
[TBL] [Abstract][Full Text] [Related]
11. Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure.
Mesías M; Morales FJ
Food Chem Toxicol; 2015 Jul; 81():104-110. PubMed ID: 25882436
[TBL] [Abstract][Full Text] [Related]
12. Dynamics of pesticides in potato crops.
López-Pérez GC; Arias-Estévez M; López-Periago E; Soto-Gonzalez B; Cancho-Grande B; Simal-Gandara J
J Agric Food Chem; 2006 Mar; 54(5):1797-803. PubMed ID: 16506836
[TBL] [Abstract][Full Text] [Related]
13. Real-Time Monitoring of Translocation, Dissipation, and Cumulative Risk of Maleic Hydrazide in Potato Plants and Tubers by Ion Exclusion Chromatography.
Luan S; Cai D; Zhang D; Hou C; Meng L; Xu J; Yan D; Zheng H; Huang Q
J Agric Food Chem; 2023 Oct; 71(42):15855-15862. PubMed ID: 37831971
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Pesticide uptake in potatoes: model and field experiments.
Juraske R; Vivas CS; Velásquez AE; Santos GG; Moreno MB; Gomez JD; Binder CR; Hellweg S; Dallos JA
Environ Sci Technol; 2011 Jan; 45(2):651-7. PubMed ID: 21141816
[TBL] [Abstract][Full Text] [Related]
16. Level and fate of chlorpropham in potatoes during storage and processing.
Sakaliene O; Koskinen WC; Blazauskiene G; Petroviene I
J Environ Sci Health B; 2009 Jan; 44(1):1-6. PubMed ID: 19089708
[TBL] [Abstract][Full Text] [Related]
17. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
Napolitano A; Morales F; Sacchi R; Fogliano V
J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. [Simple analysis of maleic hydrazide in agricultural products by HPLC].
Kobayashi M; Nagayama T; Takano I; Tamura Y; Tateishi Y; Tomizawa S; Kimura N; Kitayama K; Saito K
Shokuhin Eiseigaku Zasshi; 2002 Dec; 43(6):356-61. PubMed ID: 12635338
[TBL] [Abstract][Full Text] [Related]
20. A review of environmental and health risks of maleic hydrazide.
Ponnampalam R; Mondy NI; Babish JG
Regul Toxicol Pharmacol; 1983 Mar; 3(1):38-47. PubMed ID: 6351180
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]