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Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf020889yopenalex-snapshot
Acrylamide in Foods: Occurrence, Sources, and Modeling
inferredcites →https://doi.org/10.1021/jf034180iopenalex-snapshot
Acrylamide Formation Mechanism in Heated Foods
inferredcites →https://doi.org/10.1021/jf034344vopenalex-snapshot
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
inferredcites →https://doi.org/10.1021/jf034649+openalex-snapshot
Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs
inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1039/b204938dopenalex-snapshot
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb00632.xopenalex-snapshot
Technical note: Modelling moisture loss during potato slice frying
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Effect of Ultrasound and Additives Treatment as Mitigation Strategies to Reduce Acrylamide Formation in Potato Crisps on Industrial Scale
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Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
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Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide
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Correlation analysis of texture and chemical properties of olecranon honey peach cultivars from different provinces in China
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