Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

Physico-chemical and sensory changes during the storage of lal peda

(2012) Alok Jha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

(2011) Vural Gökmen et al.   FOOD CHEMISTRY

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

(2011) J. Bassama et al.   FOOD RESEARCH INTERNATIONAL

Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

(2011) Haiqing Ye et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

(2009) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

(2009) Robert A. Levine et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genotoxic activities of the food contaminant 5-hydroxymethylfurfural using different in vitro bioassays

(2009) Isabelle Severin et al.   TOXICOLOGY LETTERS

Characterization of the Maillard reaction in bread crisps

(2008) Edoardo Capuano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kinetics of acrylamide formation in potato powder

(2008) K. Franke et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of Acrylamide Formation/Elimination Reactions as Affected by Water Activity

(2007) Kristel de Vleeschouwer et al.   BIOTECHNOLOGY PROGRESS

Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry

(2007) Jie Liu et al.   FOOD CHEMISTRY

Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system

(2007) Yuan Yuan et al.   FOOD CHEMISTRY

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions

(2007) F.J. Morales et al.   FOOD CHEMISTRY