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Journal Abstract Search

155 related items for PubMed ID: 38873662

  • 21.
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  • 22. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec; 84(12):3717-3725. PubMed ID: 31762028
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  • 25. Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea.
    Lopez SV, Moreira RG.
    J Food Sci; 2019 Apr; 84(4):807-817. PubMed ID: 30893479
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  • 26. 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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  • 27.
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  • 28. 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
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  • 29. Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying.
    García-Ríos D, Hernández I, Alvaro JE, Pedreschi F, Campos D, Behn A, Pedreschi R.
    Food Chem; 2024 Dec 01; 460(Pt 1):140478. PubMed ID: 39032302
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  • 30.
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  • 31. 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 01; 60(3):925-937. PubMed ID: 36908368
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  • 32. Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.
    Zhang Y, Kahl DHW, Bizimungu B, Lu ZX.
    J Food Sci Technol; 2018 Oct 01; 55(10):4028-4041. PubMed ID: 30228401
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  • 33. The Frying Stability of Oleogel Made from Rice Bran Wax and Sunflower Oil During Intermittent Frying of Potato Chips.
    Tajer A, Ozdemir S.
    J Oleo Sci; 2023 Oct 01; 72(11):997-1004. PubMed ID: 37914269
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  • 34. Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning.
    Lee HW, Baek CH, Ma Y, Lee J, Moon B, Lee KW, Jung MY.
    J Food Sci; 2024 Mar 01; 89(3):1473-1484. PubMed ID: 38258947
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  • 35.
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  • 36. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.
    Cruz G, Cruz-Tirado JP, Delgado K, Guzman Y, Castro F, Rojas ML, Linares G.
    J Food Sci Technol; 2018 Jan 01; 55(1):138-144. PubMed ID: 29358804
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  • 40. Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.
    Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.
    Adv Exp Med Biol; 2005 Jan 01; 561():405-13. PubMed ID: 16438315
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