These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

368 related items for PubMed ID: 28958558

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Effective ways of decreasing acrylamide content in potato crisps during processing.
    Kita A, Bråthen E, Knutsen SH, Wicklund T.
    J Agric Food Chem; 2004 Nov 17; 52(23):7011-6. PubMed ID: 15537311
    [Abstract] [Full Text] [Related]

  • 4. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.
    Koklamaz E, Palazoğlu TK, Kocadağlı T, Gökmen V.
    J Sci Food Agric; 2014 Aug 17; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

  • 5. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
    Napolitano A, Morales F, Sacchi R, Fogliano V.
    J Agric Food Chem; 2008 Mar 26; 56(6):2034-40. PubMed ID: 18290617
    [Abstract] [Full Text] [Related]

  • 6. A study on the use of empirical models to predict the formation of acrylamide in potato crisps.
    Knol JJ, Viklund GA, Linssen JP, Sjöholm IM, Skog KI, van Boekel MA.
    Mol Nutr Food Res; 2008 Mar 26; 52(3):313-21. PubMed ID: 18320572
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. 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 26; 121():919-925. PubMed ID: 31108826
    [Abstract] [Full Text] [Related]

  • 11. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters.
    Arisseto AP, Silva WC, Marcolino PFC, Scaranelo GR, Berbari SAG, de Oliveira Miguel AMR, Vicente E.
    Food Res Int; 2019 Oct 26; 124():43-48. PubMed ID: 31466649
    [Abstract] [Full Text] [Related]

  • 12. Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea.
    Lopez SV, Moreira RG.
    J Food Sci; 2019 Apr 26; 84(4):807-817. PubMed ID: 30893479
    [Abstract] [Full Text] [Related]

  • 13. A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.
    Yuan Y, Chen D, Liu H, Wu S, Yan H.
    J Food Sci; 2016 Aug 26; 81(8):T2114-21. PubMed ID: 27376628
    [Abstract] [Full Text] [Related]

  • 14. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
    Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct 26; 35(10):1940-1947. PubMed ID: 30148683
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application.
    Tarmizi AH, Niranjan K.
    J Food Sci; 2010 Oct 26; 75(9):E572-9. PubMed ID: 21535591
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility.
    Martinez E, Rodriguez JA, Mondragon AC, Lorenzo JM, Santos EM.
    Molecules; 2019 Oct 23; 24(21):. PubMed ID: 31652876
    [Abstract] [Full Text] [Related]

  • 20. Influence of storage practices on acrylamide formation during potato frying.
    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; 2005 Aug 10; 53(16):6550-7. PubMed ID: 16076148
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.