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Journal Abstract Search

227 related items for PubMed ID: 16438302

  • 1. Kinetic models as a route to control acrylamide formation in food.
    Wedzicha BL, Mottram DS, Elmore JS, Koutsidis G, Dodson AT.
    Adv Exp Med Biol; 2005; 561():235-53. PubMed ID: 16438302
    [Abstract] [Full Text] [Related]

  • 2. The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
    Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.
    Adv Exp Med Biol; 2005; 561():255-69. PubMed ID: 16438303
    [Abstract] [Full Text] [Related]

  • 3. Factors that influence the acrylamide content of heated foods.
    Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M.
    Adv Exp Med Biol; 2005; 561():317-28. PubMed ID: 16438308
    [Abstract] [Full Text] [Related]

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

  • 5. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
    Balagiannis DP, Mottram DS, Higley J, Smith G, Wedzicha BL, Parker JK.
    Food Chem; 2019 Jun 30; 284():236-244. PubMed ID: 30744852
    [Abstract] [Full Text] [Related]

  • 6. Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.
    De Vleeschouwer K, Van der Plancken I, Van Loey A, Hendrickx ME.
    J Agric Food Chem; 2008 Aug 13; 56(15):6460-70. PubMed ID: 18597471
    [Abstract] [Full Text] [Related]

  • 7. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system.
    Claeys WL, De Vleeschouwer K, Hendrickx ME.
    J Agric Food Chem; 2005 Dec 28; 53(26):9999-10005. PubMed ID: 16366686
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Ultra high-performance liquid chromatography-tandem mass spectrometry for the simultaneous analysis of asparagine, sugars, and acrylamide in Maillard reactions.
    Zhang Y, Ren Y, Jiao J, Li D, Zhang Y.
    Anal Chem; 2011 May 01; 83(9):3297-304. PubMed ID: 21462916
    [Abstract] [Full Text] [Related]

  • 10. Kinetic modelling of acrylamide formation during the frying of potato chips.
    Knight M, McWilliam S, Peck S, Koutsidis G, Chope G, Puddephat I, Wedzicha B.
    Food Chem; 2021 Aug 01; 352():129305. PubMed ID: 33691208
    [Abstract] [Full Text] [Related]

  • 11. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
    Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.
    J Agric Food Chem; 2005 Feb 23; 53(4):1286-93. PubMed ID: 15713054
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  • 18. Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems.
    De Vleeschouwer K, Van der Plancken I, Van Loey A, Hendrickx ME.
    J Agric Food Chem; 2006 Oct 04; 54(20):7847-55. PubMed ID: 17002461
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  • 19. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
    Tran NL, Barraj LM, Collinge S.
    Risk Anal; 2017 Sep 04; 37(9):1754-1767. PubMed ID: 27866376
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