These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

454 related items for PubMed ID: 16438315

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.
    Ono H, Chuda Y, Ohnishi-Kameyama M, Yada H, Ishizaka M, Kobayashi H, Yoshida M.
    Food Addit Contam; 2003 Mar; 20(3):215-20. PubMed ID: 12623644
    [Abstract] [Full Text] [Related]

  • 3. Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.
    Chuda Y, Ono H, Yada H, Ohara-Takada A, Matsuura-Endo C, Mori M.
    Biosci Biotechnol Biochem; 2003 May; 67(5):1188-90. PubMed ID: 12834309
    [Abstract] [Full Text] [Related]

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

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Mojska H, Gielecińska I, Marecka D, Kłys W.
    Rocz Panstw Zakl Hig; 2008 Mar; 59(2):163-72. PubMed ID: 18807914
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010.
    Tsukakoshi Y, Ono H, Kibune N, Isagawa S, Yamazaki K, Watai M, Yoshida M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012 Aug; 29(8):1212-8. PubMed ID: 22594790
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
    Tran NL, Barraj LM, Collinge S.
    Risk Anal; 2017 Sep; 37(9):1754-1767. PubMed ID: 27866376
    [Abstract] [Full Text] [Related]

  • 20. Acrylamide formation in low-fat potato snacks and its correlation with colour development.
    Majcher MA, Jelen HH.
    Food Addit Contam; 2007 Apr; 24(4):337-42. PubMed ID: 17454106
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 23.