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

149 related items for PubMed ID: 36908368

  • 1. Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions.
    Bose A, Bhattacharjee P.
    J Food Sci Technol; 2023 Mar; 60(3):925-937. PubMed ID: 36908368
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method.
    Bose A, Bhattacharyya N, Bhattacharjee P.
    J Food Sci Technol; 2024 Jan 17; 61(1):150-160. PubMed ID: 38192713
    [Abstract] [Full Text] [Related]

  • 7. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.
    Liu C, Zhang R, Vorobiev E, Grimi N.
    Front Nutr; 2022 Jan 17; 9():919634. PubMed ID: 35898715
    [Abstract] [Full Text] [Related]

  • 8. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips.
    Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O.
    Heliyon; 2024 Jun 15; 10(11):e31790. PubMed ID: 38873662
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 94(10):2002-8. PubMed ID: 24307258
    [Abstract] [Full Text] [Related]

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

  • 11. Acrylamide in Asian foods in Hong Kong.
    Leung KS, Lin A, Tsang CK, Yeung ST.
    Food Addit Contam; 2003 Dec 15; 20(12):1105-13. PubMed ID: 14726273
    [Abstract] [Full Text] [Related]

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

  • 13. 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]

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

  • 15. The effect of asparaginase on acrylamide formation in French fries.
    Pedreschi F, Kaack K, Granby K.
    Food Chem; 2008 Jul 15; 109(2):386-92. PubMed ID: 26003362
    [Abstract] [Full Text] [Related]

  • 16. Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps.
    Ledbetter M, Blidi S, Ackon S, Bruno F, Sturrock K, Pellegrini N, Fiore A.
    Heliyon; 2021 Jul 15; 7(7):e07441. PubMed ID: 34286122
    [Abstract] [Full Text] [Related]

  • 17. Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.
    Abduh SBM, Leong SY, Zhao C, Baldwin S, Burritt DJ, Agyei D, Oey I.
    Foods; 2021 Sep 28; 10(10):. PubMed ID: 34681356
    [Abstract] [Full Text] [Related]

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

  • 19. 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]

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

    Page: [Next] [New Search]
    of 8.