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Journal Abstract Search

234 related items for PubMed ID: 16041124

  • 1. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
    Ohara-Takada A, Matsuura-Endo C, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.
    Biosci Biotechnol Biochem; 2005 Jul; 69(7):1232-8. PubMed ID: 16041124
    [Abstract] [Full Text] [Related]

  • 2. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
    Matsuura-Endo C, Ohara-Takada A, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamauchi H, Mori M.
    Biosci Biotechnol Biochem; 2006 May; 70(5):1173-80. PubMed ID: 16717419
    [Abstract] [Full Text] [Related]

  • 3. Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
    Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.
    Adv Exp Med Biol; 2005 May; 561():405-13. PubMed ID: 16438315
    [Abstract] [Full Text] [Related]

  • 4. Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.
    Chuda Y, Ono H, Yada H, Ohara-Takada A, Matsuura-Endo C, Mori M.
    Biosci Biotechnol Biochem; 2003 May; 67(5):1188-90. PubMed ID: 12834309
    [Abstract] [Full Text] [Related]

  • 5. Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
    Silva EM, Simon PW.
    Adv Exp Med Biol; 2005 May; 561():371-86. PubMed ID: 16438312
    [Abstract] [Full Text] [Related]

  • 6. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.
    Halford NG, Muttucumaru N, Powers SJ, Gillatt PN, Hartley L, Elmore JS, Mottram DS.
    J Agric Food Chem; 2012 Dec 05; 60(48):12044-55. PubMed ID: 23126451
    [Abstract] [Full Text] [Related]

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

  • 8. Sugar metabolism, chip color, invertase activity, and gene expression during long-term cold storage of potato (Solanum tuberosum) tubers from wild-type and vacuolar invertase silencing lines of Katahdin.
    Wiberley-Bradford AE, Busse JS, Jiang J, Bethke PC.
    BMC Res Notes; 2014 Nov 16; 7():801. PubMed ID: 25399251
    [Abstract] [Full Text] [Related]

  • 9. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 16; 52(3):307-12. PubMed ID: 18320571
    [Abstract] [Full Text] [Related]

  • 10. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Mar 16; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 11. Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation.
    Zhu F, Cai YZ, Ke J, Corke H.
    J Sci Food Agric; 2010 Oct 16; 90(13):2254-62. PubMed ID: 20629114
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
    Zhu X, Gong H, He Q, Zeng Z, Busse JS, Jin W, Bethke PC, Jiang J.
    Plant Biotechnol J; 2016 Feb 27; 14(2):709-18. PubMed ID: 26079224
    [Abstract] [Full Text] [Related]

  • 14. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, Parsapour M, Moslehishad M, Hassanabadi H, Frias JM, Hashemi M, Dahaghin E.
    J Sci Food Agric; 2013 Aug 15; 93(10):2556-61. PubMed ID: 23580468
    [Abstract] [Full Text] [Related]

  • 15. Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models.
    Bachir N, Haddarah A, Sepulcre F, Pujola M.
    Food Chem; 2023 May 15; 408():135235. PubMed ID: 36549166
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars.
    Matsuura-Endo C, Kobayashi A, Noda T, Takigawa S, Yamauchi H, Mori M.
    J Plant Res; 2004 Apr 13; 117(2):131-7. PubMed ID: 14986152
    [Abstract] [Full Text] [Related]

  • 19. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E.
    Int J Food Microbiol; 2019 Jan 16; 289():168-173. PubMed ID: 30253309
    [Abstract] [Full Text] [Related]

  • 20. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS.
    J Agric Food Chem; 2012 Sep 12; 60(36):9321-31. PubMed ID: 22924541
    [Abstract] [Full Text] [Related]

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