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

342 related items for PubMed ID: 30148683

  • 1. 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; 35(10):1940-1947. PubMed ID: 30148683
    [Abstract] [Full Text] [Related]

  • 2. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Oct; 75(1):E25-9. PubMed ID: 20492162
    [Abstract] [Full Text] [Related]

  • 3. Acrylamide in fried and roasted potato products: a review on progress in mitigation.
    Foot RJ, Haase NU, Grob K, Gondé P.
    Food Addit Contam; 2007 Oct; 24 Suppl 1():37-46. PubMed ID: 17687698
    [Abstract] [Full Text] [Related]

  • 4. Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
    Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.
    Adv Exp Med Biol; 2005 Oct; 561():405-13. PubMed ID: 16438315
    [Abstract] [Full Text] [Related]

  • 5. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar; 52(3):307-12. PubMed ID: 18320571
    [Abstract] [Full Text] [Related]

  • 6. Acrylamide in alternative snacks to potato: A review.
    Ferreira CLP, da Costa DS, de Faria RAPG, Bragotto APA.
    Food Res Int; 2024 Oct; 194():114931. PubMed ID: 39232543
    [Abstract] [Full Text] [Related]

  • 7. Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying.
    García-Ríos D, Hernández I, Alvaro JE, Pedreschi F, Campos D, Behn A, Pedreschi R.
    Food Chem; 2024 Dec 01; 460(Pt 1):140478. PubMed ID: 39032302
    [Abstract] [Full Text] [Related]

  • 8. 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]

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

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.
    Dite Hunjek D, Pelaić Z, Čošić Z, Pedisić S, Repajić M, Levaj B.
    J Food Sci; 2021 May 12; 86(5):1656-1671. PubMed ID: 33884628
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
    Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.
    Adv Exp Med Biol; 2005 May 12; 561():255-69. PubMed ID: 16438303
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. 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]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 19. Acrylamide in deep-fried snacks of India.
    Shamla L, Nisha P.
    Food Addit Contam Part B Surveill; 2014 Nov 17; 7(3):220-5. PubMed ID: 25029406
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.