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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

327 related items for PubMed ID: 27283682

  • 21.
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  • 22. Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.
    Xu L, Ji X, Wu G, Karrar E, Yao L, Wang X.
    J Oleo Sci; 2021 Jul 01; 70(7):885-899. PubMed ID: 34121029
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  • 28. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec 01; 84(12):3717-3725. PubMed ID: 31762028
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  • 31. The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying.
    Haddarah A, Naim E, Dankar I, Sepulcre F, Pujolà M, Chkeir M.
    Food Chem; 2021 Jul 15; 350():129060. PubMed ID: 33610846
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  • 33. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug 15; 85(8):2615-2621. PubMed ID: 32691421
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  • 34. 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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  • 35. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003.
    De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R.
    J Agric Food Chem; 2006 Jan 25; 54(2):404-8. PubMed ID: 16417297
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  • 36. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 25; 80(1):E66-72. PubMed ID: 25492403
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  • 38. Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils.
    Thürer A, Granvogl M.
    J Agric Food Chem; 2016 Nov 30; 64(47):9107-9115. PubMed ID: 27806575
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  • 39. 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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