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Journal Abstract Search

286 related items for PubMed ID: 20546404

  • 21.
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  • 22. Acrylamide in French fries: influence of free amino acids and sugars.
    Becalski A, Lau BP, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M, Leclerc Y.
    J Agric Food Chem; 2004 Jun 16; 52(12):3801-6. PubMed ID: 15186100
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  • 23. 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
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  • 24. Tuber-specific silencing of the acid invertase gene substantially lowers the acrylamide-forming potential of potato.
    Ye J, Shakya R, Shrestha P, Rommens CM.
    J Agric Food Chem; 2010 Dec 08; 58(23):12162-7. PubMed ID: 21049996
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  • 25. A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries.
    Medeiros Vinci R, Mestdagh F, Van Poucke C, Van Peteghem C, De Meulenaer B.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012 Dec 08; 29(3):362-70. PubMed ID: 22150477
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  • 26.
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  • 27. 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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  • 28.
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  • 29. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 24; 52(3):307-12. PubMed ID: 18320571
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  • 33. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005 Mar 24; 561():447-65. PubMed ID: 16438318
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  • 34.
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  • 36. Reduction of acrylamide level in french fries by employing a temperature program during frying.
    Palazoglu TK, Gökmen V.
    J Agric Food Chem; 2008 Aug 13; 56(15):6162-6. PubMed ID: 18624439
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  • 37.
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  • 38. The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
    Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.
    Adv Exp Med Biol; 2005 Aug 13; 561():255-69. PubMed ID: 16438303
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  • 39. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
    Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS.
    Food Chem; 2016 Nov 15; 211():669-78. PubMed ID: 27283682
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  • 40. Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.
    Mestdagh FJ, De Meulenaer B, Van Poucke C, Detavernier C, Cromphout C, Van Peteghem C.
    J Agric Food Chem; 2005 Jul 27; 53(15):6170-4. PubMed ID: 16029013
    [Abstract] [Full Text] [Related]

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