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Journal Abstract Search

547 related items for PubMed ID: 18807914

  • 1. [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; 59(2):163-72. PubMed ID: 18807914
    [Abstract] [Full Text] [Related]

  • 2. [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
    Gielecińska I, Mojska H, Małecka K.
    Rocz Panstw Zakl Hig; 2009; 60(2):121-4. PubMed ID: 19803440
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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; 50(9):805-10. PubMed ID: 16917807
    [Abstract] [Full Text] [Related]

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

  • 6. 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]

  • 7. [Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods].
    Mojska H, Gielecińska I, Małecka K.
    Rocz Panstw Zakl Hig; 2010 Apr; 61(3):237-42. PubMed ID: 21365857
    [Abstract] [Full Text] [Related]

  • 8. 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]

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

  • 10. 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]

  • 11. Acrylamide in deep-fried snacks of India.
    Shamla L, Nisha P.
    Food Addit Contam Part B Surveill; 2014 Aug 15; 7(3):220-5. PubMed ID: 25029406
    [Abstract] [Full Text] [Related]

  • 12. Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332.
    DeVries JW, Post BE.
    Analyst; 2004 Jan 15; 129(1):93-5; author reply 99. PubMed ID: 14737591
    [No Abstract] [Full Text] [Related]

  • 13. Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332.
    Tanaka M, Yoneda Y, Terada Y, Endo E, Yamada T.
    Analyst; 2004 Jan 15; 129(1):96-8; author reply 99. PubMed ID: 14737592
    [No Abstract] [Full Text] [Related]

  • 14. Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332.
    Grob K, Biedermann M, Hoenicke K, Gatermann R.
    Analyst; 2004 Jan 15; 129(1):92; author reply 99. PubMed ID: 14737590
    [No Abstract] [Full Text] [Related]

  • 15. [Acrylamide content in potato crisps in Poland].
    Mojska H, Gielecińska I, Szponar L, Chajewska K.
    Rocz Panstw Zakl Hig; 2006 Jan 15; 57(3):243-9. PubMed ID: 17193744
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 121():919-925. PubMed ID: 31108826
    [Abstract] [Full Text] [Related]

  • 17. 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 Jul 15; 561():405-13. PubMed ID: 16438315
    [Abstract] [Full Text] [Related]

  • 18. Acrylamide content in heat-treated carbohydrate-rich foods in Poland.
    Mojska H, Gielecińska I, Szponar L.
    Rocz Panstw Zakl Hig; 2007 Jul 15; 58(1):345-9. PubMed ID: 17711133
    [Abstract] [Full Text] [Related]

  • 19. Acrylamide in fried and roasted potato products: a review on progress in mitigation.
    Foot RJ, Haase NU, Grob K, Gondé P.
    Food Addit Contam; 2007 Jul 15; 24 Suppl 1():37-46. PubMed ID: 17687698
    [Abstract] [Full Text] [Related]

  • 20. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F.
    J Agric Food Chem; 2006 Aug 09; 54(16):5910-6. PubMed ID: 16881694
    [Abstract] [Full Text] [Related]

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