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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

229 related items for PubMed ID: 18320572

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  • 3. 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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  • 4. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
    Napolitano A, Morales F, Sacchi R, Fogliano V.
    J Agric Food Chem; 2008 Mar 26; 56(6):2034-40. PubMed ID: 18290617
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  • 5. Kinetic modelling of acrylamide formation during the frying of potato chips.
    Knight M, McWilliam S, Peck S, Koutsidis G, Chope G, Puddephat I, Wedzicha B.
    Food Chem; 2021 Aug 01; 352():129305. PubMed ID: 33691208
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  • 7. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
    Zhang Y, Chen J, Zhang X, Wu X, Zhang Y.
    J Agric Food Chem; 2007 Jan 24; 55(2):523-8. PubMed ID: 17227088
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  • 8. Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.
    Elmore JS, Briddon A, Dodson AT, Muttucumaru N, Halford NG, Mottram DS.
    Food Chem; 2015 Sep 01; 182():1-8. PubMed ID: 25842300
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  • 12. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
    Serpen A, Gökmen V.
    Mol Nutr Food Res; 2007 Apr 01; 51(4):383-9. PubMed ID: 17357985
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  • 13. Screening of acrylamide contents in potato crisps using process variable settings and near-infrared spectroscopy.
    Segtnan VH, Kita A, Mielnik M, Jørgensen K, Knutsen SH.
    Mol Nutr Food Res; 2006 Sep 01; 50(9):811-7. PubMed ID: 16944446
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  • 14. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 01; 73(3):E109-14. PubMed ID: 18387104
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  • 15. Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility.
    Martinez E, Rodriguez JA, Mondragon AC, Lorenzo JM, Santos EM.
    Molecules; 2019 Oct 23; 24(21):. PubMed ID: 31652876
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  • 17. Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
    Qi Y, Zhang H, Wu G, Zhang H, Gu L, Wang L, Qian H, Qi X.
    Food Chem; 2018 Jun 01; 250():98-104. PubMed ID: 29412934
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  • 18. 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 01; 75(1):E25-9. PubMed ID: 20492162
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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 01; 66(4):307-12. PubMed ID: 21853292
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