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https://doi.org/10.2139/ssrn.4687902
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inferredcites →https://doi.org/10.1002/ejlt.201800058openalex-extracted
Oil Uptake by Potato Chips or French Fries: A Review
inferredcites →https://doi.org/10.1007/s13197-018-3329-1openalex-extracted
Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips
inferredcites →https://doi.org/10.1016/j.crfs.2022.01.010openalex-extracted
Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index
inferredcites →https://doi.org/10.1016/j.energy.2019.05.129openalex-extracted
Energy management of a household refrigerator using eutectic environmental friendly PCMs in a cascaded condition
inferredcites →https://doi.org/10.1016/j.foodcont.2016.11.005openalex-extracted
Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107452openalex-extracted
Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars
inferredcites →https://doi.org/10.1016/j.foodres.2022.111820openalex-extracted
Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion
inferredcites →https://doi.org/10.1016/j.ifset.2010.08.001openalex-extracted
Determination of membrane integrity in onion tissues treated by pulsed electric fields: Use of microscopic images and ion leakage measurements
inferredcites →https://doi.org/10.1016/j.ifset.2020.102397openalex-extracted
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
inferredcites →https://doi.org/10.1016/j.ifset.2021.102752openalex-extracted
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2018.09.018openalex-extracted
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain
inferredcites →https://doi.org/10.1016/j.ijrefrig.2015.04.015openalex-extracted
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
inferredcites →https://doi.org/10.1016/j.tifs.2018.02.019openalex-extracted
Effects of freezing on cell structure of fresh cellular food materials: A review
inferredcites →https://doi.org/10.1016/j.tifs.2019.03.015openalex-extracted
Innovative non-thermal technologies affecting potato tuber and fried potato quality
inferredcites →https://doi.org/10.1016/j.tifs.2020.04.016openalex-extracted
Transport phenomena and their effect on microstructure of frozen fruits and vegetables
inferredcites →https://doi.org/10.1021/acs.jafc.6b00046openalex-extracted
Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots
inferredcites →https://doi.org/10.1021/jf020302fopenalex-extracted
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf020889yopenalex-extracted
Acrylamide in Foods: Occurrence, Sources, and Modeling
inferredcites →https://doi.org/10.1038/419448aopenalex-extracted
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1038/419449aopenalex-extracted
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1080/10826070903249732openalex-extracted
Determination of Reducing Sugar and Asparagine in Potatoes
inferredcites →https://doi.org/10.1111/ijfs.12421openalex-extracted
Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing
inferredcites →https://doi.org/10.1136/jcp.48.7.691-aopenalex-extracted
IARC Monographs on the Evaluation of Carcinogenic Risks to Humans
inferredcites →https://doi.org/10.1159/000069715openalex-extracted
Acrylamide: Increased Concentrations in Homemade Food and First Evidence of Its Variable Absorption from Food, Variable Metabolism and Placental and Breast Milk Transfer in Humans
inferredcites →https://doi.org/10.4172/2157-7110.1000344openalex-extracted
Acrylamide in Food Products: A Review
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