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Journal Abstract Search

220 related items for PubMed ID: 30914869

  • 1. 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; 25(5):128-139. PubMed ID: 30914869
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  • 2. Influence of deep-frying using various commercial oils on acrylamide formation in French fries.
    Zhang H, Zhang H, Cheng L, Wang L, Qian H.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 Sep; 32(7):1083-8. PubMed ID: 25953074
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  • 6. 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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  • 7. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
    Li X, Li J, Wang Y, Cao P, Liu Y.
    Food Chem; 2017 Dec 15; 237():98-105. PubMed ID: 28764095
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  • 9. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
    Aniołowska M, Kita A.
    J Am Oil Chem Soc; 2015 Dec 15; 92(11-12):1621-1631. PubMed ID: 26640279
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  • 16. Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods.
    Sipahi S, Barak TH, Can Ö, Temur BZ, Baş M, Sağlam D.
    Foods; 2024 Aug 30; 13(17):. PubMed ID: 39272534
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  • 17. Acrylamide formation in air-fried versus deep and oven-fried potatoes.
    Navruz-Varlı S, Mortaş H.
    Front Nutr; 2023 Aug 30; 10():1297069. PubMed ID: 38274202
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  • 20. Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil.
    Devseren E, Okut D, Koç M, Ocak ÖÖ, Karataş H, Kaymak-Ertekin F.
    Acta Chim Slov; 2021 Mar 30; 68(1):25-36. PubMed ID: 34057512
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