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Journal Abstract Search

149 related items for PubMed ID: 14582965

  • 21. Synthesis and rheological properties of hydrophobically modified polyacrylamides with lateral chains of poly(propylene oxide) oligomers.
    Gouveia LM, Grassl B, Müller AJ.
    J Colloid Interface Sci; 2009 May 01; 333(1):152-63. PubMed ID: 19246047
    [Abstract] [Full Text] [Related]

  • 22. A comparative study of acrylamide formation induced by microwave and conventional heating methods.
    Yuan Y, Chen F, Zhao GH, Liu J, Zhang HX, Hu XS.
    J Food Sci; 2007 May 01; 72(4):C212-6. PubMed ID: 17995763
    [Abstract] [Full Text] [Related]

  • 23. Investigations of factors that influence the acrylamide content of heated foodstuffs.
    Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M.
    J Agric Food Chem; 2003 Nov 19; 51(24):7012-8. PubMed ID: 14611163
    [Abstract] [Full Text] [Related]

  • 24. Acrylamide in foods: a review of the science and future considerations.
    Lineback DR, Coughlin JR, Stadler RH.
    Annu Rev Food Sci Technol; 2012 Nov 19; 3():15-35. PubMed ID: 22136129
    [Abstract] [Full Text] [Related]

  • 25. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F.
    J Agric Food Chem; 2006 Aug 09; 54(16):5910-6. PubMed ID: 16881694
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  • 26. Gas chromatographic investigation of acrylamide formation in browning model systems.
    Yasuhara A, Tanaka Y, Hengel M, Shibamoto T.
    J Agric Food Chem; 2003 Jul 02; 51(14):3999-4003. PubMed ID: 12822936
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  • 27. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 02; 73(3):E109-14. PubMed ID: 18387104
    [Abstract] [Full Text] [Related]

  • 28. Novel surface modified molecularly imprinted polymer using acryloyl-beta-cyclodextrin and acrylamide as monomers for selective recognition of lysozyme in aqueous solution.
    Zhang W, Qin L, He XW, Li WY, Zhang YK.
    J Chromatogr A; 2009 May 22; 1216(21):4560-7. PubMed ID: 19361806
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  • 29. Reduction of acrylamide level in french fries by employing a temperature program during frying.
    Palazoglu TK, Gökmen V.
    J Agric Food Chem; 2008 Aug 13; 56(15):6162-6. PubMed ID: 18624439
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  • 30. Some factors affecting the formation of furan in heated foods.
    Hasnip S, Crews C, Castle L.
    Food Addit Contam; 2006 Mar 13; 23(3):219-27. PubMed ID: 16517523
    [Abstract] [Full Text] [Related]

  • 31. Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system.
    Zhang Y, Ying T, Zhang Y.
    J Food Sci; 2008 Mar 13; 73(2):C60-6. PubMed ID: 18298717
    [Abstract] [Full Text] [Related]

  • 32. Role of curcumin in the conversion of asparagine into acrylamide during heating.
    Hamzalıoğlu A, Mogol BA, Lumaga RB, Fogliano V, Gökmen V.
    Amino Acids; 2013 Jun 13; 44(6):1419-26. PubMed ID: 22143430
    [Abstract] [Full Text] [Related]

  • 33. Model reactions of acrylamide with selected amino compounds.
    Zamora R, Delgado RM, Hidalgo FJ.
    J Agric Food Chem; 2010 Feb 10; 58(3):1708-13. PubMed ID: 20078067
    [Abstract] [Full Text] [Related]

  • 34. Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.
    Curtis TY, Muttucumaru N, Shewry PR, Parry MA, Powers SJ, Elmore JS, Mottram DS, Hook S, Halford NG.
    J Agric Food Chem; 2009 Feb 11; 57(3):1013-21. PubMed ID: 19143525
    [Abstract] [Full Text] [Related]

  • 35. [Comparison of the acrylamide level in microwaved popcorn with that of ordinarily heated one].
    Sun S, Xia Y, Liu X, Hu X.
    Wei Sheng Yan Jiu; 2007 Mar 11; 36(2):220-2. PubMed ID: 17555107
    [Abstract] [Full Text] [Related]

  • 36. Gel and free solution electrophoresis of variably charged polymers.
    Hoagland DA, Smisek DL, Chen DY.
    Electrophoresis; 1996 Jun 11; 17(6):1151-60. PubMed ID: 8832185
    [Abstract] [Full Text] [Related]

  • 37. Acrylamide in Austrian foods.
    Murkovic M.
    J Biochem Biophys Methods; 2004 Oct 29; 61(1-2):161-7. PubMed ID: 15560932
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  • 38. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003.
    De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R.
    J Agric Food Chem; 2006 Jan 25; 54(2):404-8. PubMed ID: 16417297
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  • 39. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
    EFSA GMO Panel Working Group on Animal Feeding Trials.
    Food Chem Toxicol; 2008 Mar 25; 46 Suppl 1():S2-70. PubMed ID: 18328408
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  • 40. Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.
    De Vleeschouwer K, Van der Plancken I, Van Loey A, Hendrickx ME.
    J Agric Food Chem; 2008 Aug 13; 56(15):6460-70. PubMed ID: 18597471
    [Abstract] [Full Text] [Related]

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