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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

349 related items for PubMed ID: 16438303

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  • 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
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  • 9. Reducing acrylamide precursors in raw materials derived from wheat and potato.
    Muttucumaru N, Elmore JS, Curtis T, Mottram DS, Parry MA, Halford NG.
    J Agric Food Chem; 2008 Aug 13; 56(15):6167-72. PubMed ID: 18624429
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  • 10. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 13; 73(3):E109-14. PubMed ID: 18387104
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  • 11. 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
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  • 12. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.
    Žilić S, Dodig D, Basić Z, Vančetović J, Titan P, Đurić N, Tolimir N.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 May 16; 34(5):705-713. PubMed ID: 28150529
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  • 13. Some analytical factors affecting measured levels of acrylamide in food products.
    Eriksson S, Karlsson P.
    Adv Exp Med Biol; 2005 May 16; 561():285-91. PubMed ID: 16438305
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  • 14. 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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  • 15. 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
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  • 16. 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 Oct 16; 561():405-13. PubMed ID: 16438315
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  • 18. 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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  • 19. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005 Aug 13; 561():447-65. PubMed ID: 16438318
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  • 20. 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 13; 70(5):1173-80. PubMed ID: 16717419
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