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Journal Abstract Search

410 related items for PubMed ID: 16438308

  • 21. 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]

  • 22. 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]

  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. Acrylamide in foods: occurrence, sources, and modeling.
    Becalski A, Lau BP, Lewis D, Seaman SW.
    J Agric Food Chem; 2003 Jan 29; 51(3):802-8. PubMed ID: 12537461
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. Impact of extraction conditions on the content of acrylamide in model systems and food.
    Goldmann T, Perisset A, Bertholet MC, Stadler RH, Petersson EV, Hellenäs KE.
    Food Addit Contam; 2006 May 13; 23(5):437-45. PubMed ID: 16644590
    [Abstract] [Full Text] [Related]

  • 27. Current issues in dietary acrylamide: formation, mitigation and risk assessment.
    Pedreschi F, Mariotti MS, Granby K.
    J Sci Food Agric; 2014 Jan 15; 94(1):9-20. PubMed ID: 23939985
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29. 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]

  • 30. Patented techniques for acrylamide mitigation in high-temperature processed foods.
    Mariotti S, Pedreschi F, Carrasco JA, Granby K.
    Recent Pat Food Nutr Agric; 2011 Sep 16; 3(3):158-71. PubMed ID: 21846322
    [Abstract] [Full Text] [Related]

  • 31. On line monitoring of acrylamide formation.
    Cook DJ, Channell GA, Taylor AJ.
    Adv Exp Med Biol; 2005 Sep 16; 561():303-16. PubMed ID: 16438307
    [Abstract] [Full Text] [Related]

  • 32. Some analytical factors affecting measured levels of acrylamide in food products.
    Eriksson S, Karlsson P.
    Adv Exp Med Biol; 2005 Sep 16; 561():285-91. PubMed ID: 16438305
    [Abstract] [Full Text] [Related]

  • 33. Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.
    Knol JJ, van Loon WA, Linssen JP, Ruck AL, van Boekel MA, Voragen AG.
    J Agric Food Chem; 2005 Jul 27; 53(15):6133-9. PubMed ID: 16029007
    [Abstract] [Full Text] [Related]

  • 34. 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]

  • 35. Factors influencing acrylamide formation in gingerbread.
    Amrein TM, Schönbächler B, Escher F, Amadò R.
    Adv Exp Med Biol; 2005 Sep 12; 561():431-46. PubMed ID: 16438317
    [Abstract] [Full Text] [Related]

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

  • 37. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 12; 73(3):E109-14. PubMed ID: 18387104
    [Abstract] [Full Text] [Related]

  • 38. Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
    Park Y, Yang H, Storkson JM, Albright KJ, Liu W, Lindsay RC, Pariza MW.
    Adv Exp Med Biol; 2005 Apr 12; 561():343-56. PubMed ID: 16438310
    [Abstract] [Full Text] [Related]

  • 39. 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]

  • 40. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Jun 30; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

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