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Journal Abstract Search

409 related items for PubMed ID: 15186100

  • 1. 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 16; 52(12):3801-6. PubMed ID: 15186100
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  • 2. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
    Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann-Brem S, Grob K, Keiser A, Realini P, Escher F, Amadó R.
    J Agric Food Chem; 2003 Aug 27; 51(18):5556-60. PubMed ID: 12926914
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  • 3. Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying.
    Viklund GA, Olsson KM, Sjöholm IM, Skog KI.
    J Agric Food Chem; 2008 Aug 13; 56(15):6180-4. PubMed ID: 18624433
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  • 5. 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 13; 27(4):417-25. PubMed ID: 20131131
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  • 6. Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips.
    Higley J, Kim JY, Huber KC, Smith G.
    J Agric Food Chem; 2012 Sep 05; 60(35):8763-71. PubMed ID: 22881236
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  • 11. 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 09; 59(3):898-906. PubMed ID: 21226459
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  • 13. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 09; 52(3):307-12. PubMed ID: 18320571
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  • 17. Free amino acids and sugars in rye grain: implications for acrylamide formation.
    Curtis TY, Powers SJ, Balagiannis D, Elmore JS, Mottram DS, Parry MA, Rakszegi M, Bedö Z, Shewry PR, Halford NG.
    J Agric Food Chem; 2010 Feb 10; 58(3):1959-69. PubMed ID: 20055414
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  • 19. 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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  • 20. Acrylamide content in heat-treated carbohydrate-rich foods in Poland.
    Mojska H, Gielecińska I, Szponar L.
    Rocz Panstw Zakl Hig; 2007 Aug 10; 58(1):345-9. PubMed ID: 17711133
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