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Journal Abstract Search

188 related items for PubMed ID: 32748961

  • 1. 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; 101(3):937-946. PubMed ID: 32748961
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. The effect of domestic preparation of some potato products on acrylamide content.
    Michalak J, Gujska E, Klepacka J.
    Plant Foods Hum Nutr; 2011 Nov 12; 66(4):307-12. PubMed ID: 21853292
    [Abstract] [Full Text] [Related]

  • 4. Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.
    Zhang Y, Xu W, Wu X, Zhang X, Zhang Y.
    Food Addit Contam; 2007 Mar 12; 24(3):242-51. PubMed ID: 17364925
    [Abstract] [Full Text] [Related]

  • 5. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.
    Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ.
    Food Chem Toxicol; 2021 Jan 12; 147():111857. PubMed ID: 33217532
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
    Liu H, Li X, Yuan Y.
    J Food Sci; 2020 Aug 12; 85(8):2615-2621. PubMed ID: 32691421
    [Abstract] [Full Text] [Related]

  • 8. Effects of consumer food preparation on acrylamide formation.
    Jackson LS, Al-Taher F.
    Adv Exp Med Biol; 2005 Aug 12; 561():447-65. PubMed ID: 16438318
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  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM, Limacher A, Conde-Petit B, Amado R, Escher F.
    J Agric Food Chem; 2006 Aug 09; 54(16):5910-6. PubMed ID: 16881694
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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
    [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 16; 81(8):T2114-21. PubMed ID: 27376628
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
    Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, Parsapour M, Moslehishad M, Hassanabadi H, Frias JM, Hashemi M, Dahaghin E.
    J Sci Food Agric; 2013 Aug 15; 93(10):2556-61. PubMed ID: 23580468
    [Abstract] [Full Text] [Related]

  • 16. Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
    Medeiros Vinci R, Mestdagh F, Van Poucke C, Kerkaert B, de Muer N, Denon Q, Van Peteghem C, De Meulenaer B.
    J Agric Food Chem; 2011 Feb 09; 59(3):898-906. PubMed ID: 21226459
    [Abstract] [Full Text] [Related]

  • 17. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
    Ghafoor K, Yüksel B, Juhaimi FA, Özcan MM, Uslu N, Babiker EE, Ahmed IMA, Azmi IU.
    J Oleo Sci; 2020 Oct 07; 69(10):1219-1230. PubMed ID: 32908101
    [Abstract] [Full Text] [Related]

  • 18. 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 07; 70(7):1616-21. PubMed ID: 16861795
    [Abstract] [Full Text] [Related]

  • 19. Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips.
    Higley J, Kim JY, Huber KC, Smith G.
    J Agric Food Chem; 2012 Sep 05; 60(35):8763-71. PubMed ID: 22881236
    [Abstract] [Full Text] [Related]

  • 20. 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 05; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

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