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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

151 related items for PubMed ID: 31652876

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  • 4. 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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  • 7. 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 12; 52(3):313-21. PubMed ID: 18320572
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  • 8. 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
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  • 13. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
    Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA.
    Food Chem; 2012 Dec 01; 135(3):2012-20. PubMed ID: 22953952
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  • 15. Impact of vacuum frying on quality of potato crisps and frying oil.
    Belkova B, Hradecky J, Hurkova K, Forstova V, Vaclavik L, Hajslova J.
    Food Chem; 2018 Feb 15; 241():51-59. PubMed ID: 28958558
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  • 16. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips.
    Yang Y, Shen H, Liu T, Wen Y, Wang F, Guo Y.
    J Sci Food Agric; 2021 Feb 15; 101(3):937-946. PubMed ID: 32748961
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  • 17. Examination of conditions inhibiting the formation of acrylamide in the model system of fried potato.
    Ishihara K, Matsunaga A, Nakamura K, Sakuma K, Koga H.
    Biosci Biotechnol Biochem; 2006 Jul 15; 70(7):1616-21. PubMed ID: 16861795
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  • 19. Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
    Vinci RM, Mestdagh F, De Muer N, Van Peteghem C, De Meulenaer B.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr 15; 27(4):417-25. PubMed ID: 20131131
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  • 20. 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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