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Journal Abstract Search

127 related items for PubMed ID: 39032302

  • 1. 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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  • 2. 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 01; 35(10):1940-1947. PubMed ID: 30148683
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  • 3. Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
    Qi Y, Zhang H, Zhang H, Wu G, Wang L, Qian H, Qi X.
    J Agric Food Chem; 2018 Nov 28; 66(47):12536-12543. PubMed ID: 30396275
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  • 4. Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.
    Qi Y, Zhang H, Wu G, Zhang H, Wang L, Qian H, Qi X.
    J Sci Food Agric; 2018 Nov 28; 98(14):5294-5301. PubMed ID: 29652441
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  • 5. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
    Mojska H, Gielecińska I, Marecka D, Kłys W.
    Rocz Panstw Zakl Hig; 2008 Nov 28; 59(2):163-72. PubMed ID: 18807914
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  • 8. Acrylamide in home-prepared roasted potatoes.
    Skog K, Viklund G, Olsson K, Sjöholm I.
    Mol Nutr Food Res; 2008 Mar 28; 52(3):307-12. PubMed ID: 18320571
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  • 12. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
    Palazoğlu TK, Savran D, Gökmen V.
    J Food Sci; 2010 Mar 28; 75(1):E25-9. PubMed ID: 20492162
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  • 13. 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
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  • 14. 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
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  • 15. Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
    Muttucumaru N, Powers SJ, Elmore JS, Mottram DS, Halford NG.
    J Agric Food Chem; 2013 Jul 10; 61(27):6734-42. PubMed ID: 23768004
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  • 16. Low-Acrylamide French Fry Acceptance: A Pilot Study.
    Johnson AM, Porter G, Camire ME.
    J Food Sci; 2019 Dec 10; 84(12):3717-3725. PubMed ID: 31762028
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  • 17. An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.
    Mesías M, Holgado F, Márquez-Ruiz G, Morales FJ.
    Food Funct; 2016 Mar 10; 7(3):1645-54. PubMed ID: 26938951
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  • 20. Metabolic diversity in tuber tissues of native Chiloé potatoes and commercial cultivars of Solanum tuberosum ssp. tuberosum L.
    Inostroza-Blancheteau C, de Oliveira Silva FM, Durán F, Solano J, Obata T, Machado M, Fernie AR, Reyes-Díaz M, Nunes-Nesi A.
    Metabolomics; 2018 Oct 04; 14(10):138. PubMed ID: 30830417
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