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Journal Abstract Search

413 related items for PubMed ID: 15113184

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  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. Influence of storage practices on acrylamide formation during potato frying.
    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; 2005 Aug 10; 53(16):6550-7. PubMed ID: 16076148
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  • 5. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 10; 52(3):307-12. PubMed ID: 18320571
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  • 7. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 10; 73(3):E109-14. PubMed ID: 18387104
    [Abstract] [Full Text] [Related]

  • 8. 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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  • 10. 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 26; 56(6):2034-40. PubMed ID: 18290617
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  • 12. 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 26; 72(4):C212-6. PubMed ID: 17995763
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  • 15. 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 24; 55(2):523-8. PubMed ID: 17227088
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  • 18. Determination of acrylamide in local and commercial cultivar of potatoes from biological farm.
    Marchettini N, Focardi S, Guarnieri M, Guerranti C, Perra G.
    Food Chem; 2013 Feb 15; 136(3-4):1426-8. PubMed ID: 23194544
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  • 19. 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
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