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Journal Abstract Search

286 related items for PubMed ID: 20546404

  • 1. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May; 75(4):H109-15. PubMed ID: 20546404
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  • 3. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K.
    J Food Sci; 2012 Jan; 77(1):E32-6. PubMed ID: 22260106
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  • 5. Processing treatments for mitigating acrylamide formation in sweetpotato French fries.
    Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoğlu TK, Mogol BA, Gökmen V.
    J Agric Food Chem; 2014 Jan 08; 62(1):310-6. PubMed ID: 24328312
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  • 7. The effect of asparaginase on acrylamide formation in French fries.
    Pedreschi F, Kaack K, Granby K.
    Food Chem; 2008 Jul 15; 109(2):386-92. PubMed ID: 26003362
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  • 9. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 15; 80(1):E66-72. PubMed ID: 25492403
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  • 10. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
    Vinci RM, Mestdagh F, De Muer N, Van Peteghem C, De Meulenaer B.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr 15; 27(4):417-25. PubMed ID: 20131131
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  • 12. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.
    Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ.
    Food Chem Toxicol; 2021 Jan 15; 147():111857. PubMed ID: 33217532
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  • 13. Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
    Silva EM, Simon PW.
    Adv Exp Med Biol; 2005 Jan 15; 561():371-86. PubMed ID: 16438312
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  • 17. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec 15; 84(12):3717-3725. PubMed ID: 31762028
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  • 18. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 15; 73(3):E109-14. PubMed ID: 18387104
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  • 19. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
    Zhang H, Zhang H, Cheng L, Wang L, Qian H.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 Apr 15; 32(7):1083-8. PubMed ID: 25953074
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