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PUBMED FOR HANDHELDS

Journal Abstract Search

327 related items for PubMed ID: 27283682

  • 41. Squalene in oils and fats from domestic and commercial fryings of potatoes.
    Kalogeropoulos N, Andrikopoulos NK.
    Int J Food Sci Nutr; 2004 Mar; 55(2):125-9. PubMed ID: 14985184
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  • 42. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food.
    Gabrielle Alves de Carvalho A, Olmo-García L, Rachel Antunes Gaspar B, Carrasco-Pancorbo A, Naciuk Castelo-Branco V, Guedes Torres A.
    Food Chem; 2022 Jun 30; 380():132205. PubMed ID: 35101789
    [Abstract] [Full Text] [Related]

  • 43. Dietary acrylamide: What happens during digestion.
    Sansano M, Heredia A, Peinado I, Andrés A.
    Food Chem; 2017 Dec 15; 237():58-64. PubMed ID: 28764038
    [Abstract] [Full Text] [Related]

  • 44. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
    Cardoso-Ugarte GA, Morlán-Palmas CC, Sosa-Morales ME.
    J Food Sci; 2013 Jul 15; 78(7):C978-84. PubMed ID: 23772857
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  • 45. 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 Jul 15; 29(3):362-70. PubMed ID: 22150477
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  • 46. Acrylamide formation in air-fried versus deep and oven-fried potatoes.
    Navruz-Varlı S, Mortaş H.
    Front Nutr; 2023 Jul 15; 10():1297069. PubMed ID: 38274202
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  • 47. 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
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  • 48. Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries.
    Kamarudin SA, Jinap S, Sukor R, Foo SP, Sanny M.
    Malays J Med Sci; 2018 Sep 09; 25(5):128-139. PubMed ID: 30914869
    [Abstract] [Full Text] [Related]

  • 49. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
    Aniołowska MA, Kita AM.
    J Sci Food Agric; 2016 Apr 09; 96(6):2257-64. PubMed ID: 26198288
    [Abstract] [Full Text] [Related]

  • 50. 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
    [Abstract] [Full Text] [Related]

  • 51. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
    Dueik V, Bouchon P.
    J Food Sci; 2011 Mar 15; 76(2):E188-95. PubMed ID: 21535758
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  • 52. The effect of domestic preparation of some potato products on acrylamide content.
    Michalak J, Gujska E, Klepacka J.
    Plant Foods Hum Nutr; 2011 Nov 15; 66(4):307-12. PubMed ID: 21853292
    [Abstract] [Full Text] [Related]

  • 53. Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.
    Shen M, Liu X, Xu X, Wu Y, Zhang J, Liang L, Wen C, He X, Xu X, Liu G.
    J Agric Food Chem; 2022 May 18; 70(19):5879-5886. PubMed ID: 35507768
    [Abstract] [Full Text] [Related]

  • 54. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 May 18; 459():67-77. PubMed ID: 10335369
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  • 55. Acrylamide in French fries prepared at primary school canteens.
    Mesias M, Delgado-Andrade C, Holgado F, Morales FJ.
    Food Funct; 2020 Feb 26; 11(2):1489-1497. PubMed ID: 31989150
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  • 56. Tastier and healthier alternatives to French fries.
    Rommens CM, Shakya R, Heap M, Fessenden K.
    J Food Sci; 2010 May 26; 75(4):H109-15. PubMed ID: 20546404
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  • 57. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 May 26; 75(1):E25-9. PubMed ID: 20492162
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  • 58. Effects of various cooking conditions on acrylamide formation in rolled patty.
    Ozkaynak E, Ova G.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun 26; 26(6):793-9. PubMed ID: 19680952
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  • 59. Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy.
    Aykas DP, Urtubia A, Wong K, Ren L, López-Lira C, Rodriguez-Saona LE.
    Molecules; 2022 Feb 09; 27(4):. PubMed ID: 35208950
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  • 60. 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
    [Abstract] [Full Text] [Related]

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