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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

354 related items for PubMed ID: 15537311

  • 1. 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 17; 52(23):7011-6. PubMed ID: 15537311
    [Abstract] [Full Text] [Related]

  • 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 Nov 17; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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 13; 50(9):811-7. PubMed ID: 16944446
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Influence of processing parameters on acrylamide formation during frying of potatoes.
    Taubert D, Harlfinger S, Henkes L, Berkels R, Schömig E.
    J Agric Food Chem; 2004 May 05; 52(9):2735-9. PubMed ID: 15113184
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. [Acrylamide content in potato crisps in Poland].
    Mojska H, Gielecińska I, Szponar L, Chajewska K.
    Rocz Panstw Zakl Hig; 2006 May 05; 57(3):243-9. PubMed ID: 17193744
    [Abstract] [Full Text] [Related]

  • 16. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Mojska H, Gielecińska I, Marecka D, Kłys W.
    Rocz Panstw Zakl Hig; 2008 May 05; 59(2):163-72. PubMed ID: 18807914
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. 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 May 05; 24 Suppl 1():37-46. PubMed ID: 17687698
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.