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Journal Abstract Search

218 related items for PubMed ID: 16417297

  • 1. 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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  • 5. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 25; 73(3):E109-14. PubMed ID: 18387104
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  • 7. 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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  • 10. 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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  • 17. 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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  • 20. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D, Jayanty SS.
    Food Chem; 2013 May 01; 138(1):644-9. PubMed ID: 23265535
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