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Pubmed for Handhelds

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Journal Abstract Search

289 related items for PubMed ID: 28764038

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  • 3. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK, Balagiannis DP, Higley J, Smith G, Wedzicha BL, Mottram DS.
    J Agric Food Chem; 2012 Sep 12; 60(36):9321-31. PubMed ID: 22924541
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  • 6. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
    Palazoğlu TK, Gökmen V.
    J Food Sci; 2008 Apr 12; 73(3):E109-14. PubMed ID: 18387104
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  • 7. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
    Medeiros Vinci R, Mestdagh F, Van Poucke C, Kerkaert B, de Muer N, Denon Q, Van Peteghem C, De Meulenaer B.
    J Agric Food Chem; 2011 Feb 09; 59(3):898-906. PubMed ID: 21226459
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  • 9. 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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  • 10. Acrylamide in Romanian food using HPLC-UV and a health risk assessment.
    Oroian M, Amariei S, Gutt G.
    Food Addit Contam Part B Surveill; 2015 Nov 15; 8(2):136-41. PubMed ID: 25753750
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  • 11. 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
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  • 13. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
    Karademir Y, Gökmen V, Öztop HM.
    Food Res Int; 2019 Jul 15; 121():919-925. PubMed ID: 31108826
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  • 15. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
    Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A.
    J Food Sci; 2015 May 15; 80(5):T1120-8. PubMed ID: 25872656
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  • 16. Addition of glycine reduces the content of acrylamide in cereal and potato products.
    Bråthen E, Kita A, Knutsen SH, Wicklund T.
    J Agric Food Chem; 2005 Apr 20; 53(8):3259-64. PubMed ID: 15826086
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  • 17. Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.
    Hendriksen HV, Kornbrust BA, Østergaard PR, Stringer MA.
    J Agric Food Chem; 2009 May 27; 57(10):4168-76. PubMed ID: 19388639
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  • 20. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 May 01; 132(1):134-43. PubMed ID: 26434272
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