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Journal Abstract Search

454 related items for PubMed ID: 16438315

  • 21.
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  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, Parsapour M, Moslehishad M, Hassanabadi H, Frias JM, Hashemi M, Dahaghin E.
    J Sci Food Agric; 2013 Aug 15; 93(10):2556-61. PubMed ID: 23580468
    [Abstract] [Full Text] [Related]

  • 24. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
    Serpen A, Gökmen V.
    Mol Nutr Food Res; 2007 Apr 15; 51(4):383-9. PubMed ID: 17357985
    [Abstract] [Full Text] [Related]

  • 25. 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 Apr 15; 561():317-28. PubMed ID: 16438308
    [Abstract] [Full Text] [Related]

  • 26. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K, Yüksel B, Juhaimi FA, Özcan MM, Uslu N, Babiker EE, Ahmed IMA, Azmi IU.
    J Oleo Sci; 2020 Oct 07; 69(10):1219-1230. PubMed ID: 32908101
    [Abstract] [Full Text] [Related]

  • 27. 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]

  • 28. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
    Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct 13; 35(10):1940-1947. PubMed ID: 30148683
    [Abstract] [Full Text] [Related]

  • 29. 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]

  • 30.
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  • 31. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 05; 73(3):E109-14. PubMed ID: 18387104
    [Abstract] [Full Text] [Related]

  • 32. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
    Karademir Y, Gökmen V, Öztop HM.
    Food Res Int; 2019 Jul 05; 121():919-925. PubMed ID: 31108826
    [Abstract] [Full Text] [Related]

  • 33. Determination of acrylamide in local and commercial cultivar of potatoes from biological farm.
    Marchettini N, Focardi S, Guarnieri M, Guerranti C, Perra G.
    Food Chem; 2013 Feb 15; 136(3-4):1426-8. PubMed ID: 23194544
    [Abstract] [Full Text] [Related]

  • 34.
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  • 35. Acrylamide content in heat-treated carbohydrate-rich foods in Poland.
    Mojska H, Gielecińska I, Szponar L.
    Rocz Panstw Zakl Hig; 2007 Feb 15; 58(1):345-9. PubMed ID: 17711133
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  • 36.
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  • 37.
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  • 38.
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  • 39. Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide level.
    Gökmen V, Senyuva HZ, Dülek B, Cetin E.
    Mol Nutr Food Res; 2006 Sep 15; 50(9):805-10. PubMed ID: 16917807
    [Abstract] [Full Text] [Related]

  • 40. Direct determination of acrylamide in potato chips by using headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection.
    Ghiasvand AR, Hajipour S.
    Talanta; 2016 Sep 15; 146():417-22. PubMed ID: 26695284
    [Abstract] [Full Text] [Related]

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