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Journal Abstract Search

211 related items for PubMed ID: 16438314

  • 1. Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.
    Lindsay RC, Jang S.
    Adv Exp Med Biol; 2005; 561():393-404. PubMed ID: 16438314
    [Abstract] [Full Text] [Related]

  • 2. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005; 561():447-65. PubMed ID: 16438318
    [Abstract] [Full Text] [Related]

  • 3. Model systems for evaluating factors affecting acrylamide formation in deep fried foods.
    Lindsay RC, Jang S.
    Adv Exp Med Biol; 2005; 561():329-41. PubMed ID: 16438309
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  • 4. 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; 561():405-13. PubMed ID: 16438315
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  • 5. Effective ways of decreasing acrylamide content in potato crisps during processing.
    Kita A, Bråthen E, Knutsen SH, Wicklund T.
    J Agric Food Chem; 2004 Nov 17; 52(23):7011-6. PubMed ID: 15537311
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  • 6. 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 Nov 17; 561():343-56. PubMed ID: 16438310
    [Abstract] [Full Text] [Related]

  • 7. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Nov 17; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 8. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug 17; 85(8):2615-2621. PubMed ID: 32691421
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  • 14. A study on the use of empirical models to predict the formation of acrylamide in potato crisps.
    Knol JJ, Viklund GA, Linssen JP, Sjöholm IM, Skog KI, van Boekel MA.
    Mol Nutr Food Res; 2008 Mar 17; 52(3):313-21. PubMed ID: 18320572
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  • 16. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 17; 52(3):307-12. PubMed ID: 18320571
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  • 18. Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
    Silva EM, Simon PW.
    Adv Exp Med Biol; 2005 Mar 17; 561():371-86. PubMed ID: 16438312
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  • 19. The effect of domestic preparation of some potato products on acrylamide content.
    Michalak J, Gujska E, Klepacka J.
    Plant Foods Hum Nutr; 2011 Nov 17; 66(4):307-12. PubMed ID: 21853292
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  • 20. 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 Nov 17; 561():255-69. PubMed ID: 16438303
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