Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

(2020) Rong-Qiang He et al.   FOOD CHEMISTRY

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

(2019) Dimitrios P. Balagiannis et al.   FOOD CHEMISTRY

Use of egg yolk phospholipids to generate chicken meat odorants

(2019) De-Wei Chen et al.   FOOD CHEMISTRY

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

(2019) De‐Wei Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality

(2019) Delvana Mutarutwa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of vacuum frying on quality of potato crisps and frying oil

(2018) Beverly Belkova et al.   FOOD CHEMISTRY

Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries

(2017) M. Mesías et al.   FOOD CONTROL

The use of asparaginase to reduce acrylamide levels in cooked food

(2016) Fei Xu et al.   FOOD CHEMISTRY

Acrylamide formation in vegetable oils and animal fats during heat treatment

(2016) G. Daniali et al.   FOOD CHEMISTRY

Influence of the frying process and potato cultivar on acrylamide formation in French fries

(2016) Yali Yang et al.   FOOD CONTROL

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

(2016) Alice Thürer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phospholipids in foods: prooxidants or antioxidants?

(2015) Leqi Cui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Potato Production, Usage, and Nutrition—A Review

(2014) Khalid Zaheer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Vacuum frying versus conventional frying - An overview*

(2014) Rosana G. Moreira   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

(2013) Van-Den Truong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemistry of phospholipid oxidation

(2012) Ana Reis et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

(2012) Jane K. Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

(2011) Raquel Medeiros Vinci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

(2011) A. Andrés-Bello et al.   Food Engineering Reviews

Potato Flavor

(2010) Shelley H. Jansky   AMERICAN JOURNAL OF POTATO RESEARCH

Lipid oxidation promotes acrylamide formation in fat-rich model systems

(2010) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL