Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

(2012) Vural Gökmen et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

(2012) Tolgahan Kocadağlı et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

(2012) T. Koray Palazoğlu et al.   JOURNAL OF FOOD SCIENCE

Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

(2008) Jeroen J. Knol et al.   FOOD CHEMISTRY

Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying

(2008) T. Koray Palazoǧlu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multiple-stage extraction strategy for the determination of acrylamide in foods

(2008) Vural Gökmen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Quantifying Nonhomogeneous Colors in Agricultural Materials Part I: Method Development

(2008) M.O. Balaban   JOURNAL OF FOOD SCIENCE

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

(2008) A. Salvador et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low-acrylamide French fries and potato chips

(2008) Caius M. Rommens et al.   PLANT BIOTECHNOLOGY JOURNAL

Optimization of the blanching process to reduce acrylamide in fried potatoes

(2007) Frédéric Mestdagh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY