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Journal Abstract Search

155 related items for PubMed ID: 38873662

  • 61. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying.
    Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Oct; 35(10):1940-1947. PubMed ID: 30148683
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  • 62. 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; 147():111857. PubMed ID: 33217532
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  • 63. 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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  • 64. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat.
    Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM.
    Ultrason Sonochem; 2024 Jul 15; 107():106919. PubMed ID: 38795569
    [Abstract] [Full Text] [Related]

  • 65. Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries.
    Chan DS.
    Foods; 2020 Feb 16; 9(2):. PubMed ID: 32079076
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  • 66. Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes.
    Pelaić Z, Čošić Z, Pedisić S, Repajić M, Zorić Z, Levaj B.
    Foods; 2021 Jul 22; 10(8):. PubMed ID: 34441478
    [Abstract] [Full Text] [Related]

  • 67. Comparative effects of vacuum or conventional frying on the polyphenol chemistry and in vitro colon cancer stem cell inhibitory activity of purple-flesh potatoes.
    Stewart L, Indukuri VV, Charepalli V, Chrisfield BJ, Anantheswaran RC, Lambert JD, Vanamala JKP.
    J Food Sci; 2022 Jul 22; 87(7):3260-3267. PubMed ID: 35673890
    [Abstract] [Full Text] [Related]

  • 68. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.
    Arroyo C, Eslami S, Brunton NP, Arimi JM, Noci F, Lyng JG.
    Poult Sci; 2015 May 22; 94(5):1088-95. PubMed ID: 25810409
    [Abstract] [Full Text] [Related]

  • 69. Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females.
    Cahayadi J, Leong SY, Oey I, Peng M.
    Foods; 2020 Jan 13; 9(1):. PubMed ID: 31941011
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  • 71. On the possibility of nonfat frying using molten glucose.
    Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.
    J Food Sci; 2015 Jan 13; 80(1):E66-72. PubMed ID: 25492403
    [Abstract] [Full Text] [Related]

  • 72. Acrylamide content of commercial frying oil.
    Totani N, Yawata M, Takada M, Moriya M.
    J Oleo Sci; 2007 Jan 13; 56(2):103-6. PubMed ID: 17898470
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  • 76. The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips.
    Nateghi L, Hosseini E, Fakheri MA.
    Food Chem X; 2024 Mar 30; 21():101194. PubMed ID: 38379802
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  • 78. Optimization of vacuum frying condition for producing silver carp surimi chips.
    Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y.
    Food Sci Nutr; 2019 Aug 30; 7(8):2517-2526. PubMed ID: 31428339
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