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Journal Abstract Search

297 related items for PubMed ID: 20600544

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  • 2. [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; 61(3):237-42. PubMed ID: 21365857
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  • 4. Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.
    Wenzl T, Karasek L, Rosen J, Hellenaes KE, Crews C, Castle L, Anklam E.
    J Chromatogr A; 2006 Nov 03; 1132(1-2):211-8. PubMed ID: 16899249
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  • 6. Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods.
    Yusà V, Quintás G, Pardo O, Martí P, Pastor A.
    Food Addit Contam; 2006 Mar 03; 23(3):237-44. PubMed ID: 16517525
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  • 12. Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market.
    Becalski A, Stadler R, Hayward S, Kotello S, Krakalovich T, Lau BP, Roscoe V, Schroeder S, Trelka R.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Sep 03; 27(9):1193-8. PubMed ID: 20582779
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  • 13. [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 Sep 03; 59(2):163-72. PubMed ID: 18807914
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  • 14. Acrylamide in foods: occurrence, sources, and modeling.
    Becalski A, Lau BP, Lewis D, Seaman SW.
    J Agric Food Chem; 2003 Jan 29; 51(3):802-8. PubMed ID: 12537461
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  • 18. Application of matrix solid-phase dispersion in the determination of acrylamide in potato chips.
    Fernandes JO, Soares C.
    J Chromatogr A; 2007 Dec 14; 1175(1):1-6. PubMed ID: 17991477
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  • 19. Development of a certified reference material for the determination of acrylamide in potato chips.
    Kim B, Park S, Lee I, Lim Y, Hwang E, So HY.
    Anal Bioanal Chem; 2010 Sep 14; 398(2):1035-42. PubMed ID: 20625887
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  • 20. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Sep 14; 75(1):E25-9. PubMed ID: 20492162
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