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Journal Abstract Search

222 related items for PubMed ID: 1818835

  • 1. The effects of microwave-baking and oven-baking on thiabendazole residues in potatoes.
    Friar PM, Reynolds SL.
    Food Addit Contam; 1991; 8(5):617-26. PubMed ID: 1818835
    [Abstract] [Full Text] [Related]

  • 2. The effect of home processing on postharvest fungicide residues in citrus fruit: residues of imazalil, 2-phenylphenol and thiabendazole in 'home-made' marmalade, prepared from late Valencia oranges.
    Friar PM, Reynolds SL.
    Food Addit Contam; 1994; 11(1):57-70. PubMed ID: 8181633
    [Abstract] [Full Text] [Related]

  • 3. The carry-through of residues of thiabendazole, tecnazene and chlorpropham from potatoes following manufacture into potato crisps and jacket potato crisps.
    Lewis DJ, Thorpe SA, Reynolds SL.
    Food Addit Contam; 1996; 13(2):221-9. PubMed ID: 9064247
    [Abstract] [Full Text] [Related]

  • 4. Comparison of an HPTLC and an HPLC procedure for the determination of chlorpropham, propham and thiabendazole residues in potatoes.
    Corti P, Dreassi E, Politi N, Aprea C.
    Food Addit Contam; 1991; 8(5):607-15. PubMed ID: 1818834
    [Abstract] [Full Text] [Related]

  • 5. Determination of thiabendazole residues in white and sweet potatoes by liquid chromatography with fluorescence detection.
    Arenas RV, Rahman H, Johnson NA.
    J AOAC Int; 1995; 78(6):1455-8. PubMed ID: 8664582
    [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; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 7. Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoes.
    Btaszczak W, Sadowska J, Fornal J, Vacek J, Flis B, Zagórski-Ostoja W.
    Nahrung; 2004 Jun; 48(3):169-76. PubMed ID: 15285106
    [Abstract] [Full Text] [Related]

  • 8. Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.
    Grudzińska M, Czerko Z, Zarzyńska K, Borowska-Komenda M.
    PLoS One; 2016 Jun; 11(5):e0153980. PubMed ID: 27139188
    [Abstract] [Full Text] [Related]

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  • 10. Changes in concentration of pesticide residues in potatoes during washing and home preparation.
    Soliman KM.
    Food Chem Toxicol; 2001 Aug; 39(8):887-91. PubMed ID: 11434996
    [Abstract] [Full Text] [Related]

  • 11. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.
    Lachman J, Hamouz K, Musilová J, Hejtmánková K, Kotíková Z, Pazderů K, Domkářová J, Pivec V, Cimr J.
    Food Chem; 2013 Jun 01; 138(2-3):1189-97. PubMed ID: 23411230
    [Abstract] [Full Text] [Related]

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  • 13. Lead contamination during domestic preparation and cooking of potatoes and leaching of bone-derived lead on roasting, marinading and boiling beef.
    Baxter MJ, Burrell JA, Crews HM, Smith A, Massey RC.
    Food Addit Contam; 1992 Jun 01; 9(3):225-35. PubMed ID: 1397397
    [Abstract] [Full Text] [Related]

  • 14. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.
    Han JS, Kozukue N, Young KS, Lee KR, Friedman M.
    J Agric Food Chem; 2004 Oct 20; 52(21):6516-21. PubMed ID: 15479016
    [Abstract] [Full Text] [Related]

  • 15. Multi-residue method for determination of pesticides residues in potatoes by GC-NPD.
    Pigeon O, Ducat N, Demeulenaere L, Soete A, Somerhausen E.
    Commun Agric Appl Biol Sci; 2005 Oct 20; 70(4):1083-6. PubMed ID: 16628959
    [No Abstract] [Full Text] [Related]

  • 16. Effectiveness of Commercial and Homemade Washing Agents in Removing Pesticide Residues on and in Apples.
    Yang T, Doherty J, Zhao B, Kinchla AJ, Clark JM, He L.
    J Agric Food Chem; 2017 Nov 08; 65(44):9744-9752. PubMed ID: 29067814
    [Abstract] [Full Text] [Related]

  • 17. Determination of thiabendazole residues in marmalades by high-performance liquid chromatography.
    Collinge A, Noirfalise A.
    J Chromatogr; 1983 Mar 04; 257(2):416-8. PubMed ID: 6853631
    [No Abstract] [Full Text] [Related]

  • 18. Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.
    Xu X, Li W, Lu Z, Beta T, Hydamaka AW.
    J Agric Food Chem; 2009 Nov 11; 57(21):10231-8. PubMed ID: 19831402
    [Abstract] [Full Text] [Related]

  • 19. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 11; 52(3):307-12. PubMed ID: 18320571
    [Abstract] [Full Text] [Related]

  • 20. Migration testing of plastics and microwave-active materials for high-temperature food-use applications.
    Castle L, Jickells SM, Gilbert J, Harrison N.
    Food Addit Contam; 1990 Mar 11; 7(6):779-96. PubMed ID: 2150378
    [Abstract] [Full Text] [Related]

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