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Journal Abstract Search

266 related items for PubMed ID: 32691421

  • 21. Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide level.
    Gökmen V, Senyuva HZ, Dülek B, Cetin E.
    Mol Nutr Food Res; 2006 Sep; 50(9):805-10. PubMed ID: 16917807
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  • 22. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005 Sep; 561():447-65. PubMed ID: 16438318
    [Abstract] [Full Text] [Related]

  • 23. Kinetic modelling of acrylamide formation during the frying of potato chips.
    Knight M, McWilliam S, Peck S, Koutsidis G, Chope G, Puddephat I, Wedzicha B.
    Food Chem; 2021 Aug 01; 352():129305. PubMed ID: 33691208
    [Abstract] [Full Text] [Related]

  • 24. Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
    Kalita D, Jayanty SS.
    Food Chem; 2013 May 01; 138(1):644-9. PubMed ID: 23265535
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  • 25. 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 May 01; 24 Suppl 1():37-46. PubMed ID: 17687698
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  • 26. Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010.
    Tsukakoshi Y, Ono H, Kibune N, Isagawa S, Yamazaki K, Watai M, Yoshida M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012 Aug 01; 29(8):1212-8. PubMed ID: 22594790
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  • 27. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E.
    Int J Food Microbiol; 2019 Jan 16; 289():168-173. PubMed ID: 30253309
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  • 28. The effect of domestic preparation of some potato products on acrylamide content.
    Michalak J, Gujska E, Klepacka J.
    Plant Foods Hum Nutr; 2011 Nov 16; 66(4):307-12. PubMed ID: 21853292
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  • 29. Trends in acrylamide content in selected potato/sweet potato products on the Canadian market.
    Hossain Z, Zhao T, Becalski A, Schneider J, Feng SY, Rawn DFK.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2024 Oct 16; 41(10):1232-1241. PubMed ID: 39008692
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  • 32. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
    Serpen A, Gökmen V.
    Mol Nutr Food Res; 2007 Apr 16; 51(4):383-9. PubMed ID: 17357985
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  • 37. 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 16; 80(5):T1120-8. PubMed ID: 25872656
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  • 39. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
    Lim PK, Jinap S, Sanny M, Tan CP, Khatib A.
    J Food Sci; 2014 Jan 16; 79(1):T115-21. PubMed ID: 24344977
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  • 40. Determination of acrylamide in local and commercial cultivar of potatoes from biological farm.
    Marchettini N, Focardi S, Guarnieri M, Guerranti C, Perra G.
    Food Chem; 2013 Feb 15; 136(3-4):1426-8. PubMed ID: 23194544
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