The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

Effect of temperature on the antioxidant activity of phenolic acids

(2018) Z. Réblová   CZECH JOURNAL OF FOOD SCIENCES

Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel

(2016) Rebogile R. Mphahlele et al.   BMC Complementary and Alternative Medicine

A Study on the Kinetics of Acrylamide Formation in Banana Chips

(2016) Mehrajfatema Z. Mulla et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of natural extracts on the formation of acrylamide in fried potatoes

(2014) Gema Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and antioxidant activity of Borago officinalis L. leaf extract growing in Algeria

(2014) Hanene Zemmouri et al.   Arabian Journal of Chemistry

Relationship between antioxidants and acrylamide formation: A review

(2013) Cheng Jin et al.   FOOD RESEARCH INTERNATIONAL

Acetone extraction and HPLC determination of acrylamide in potato chips

(2012) F. Khoshnam et al.   Journal of the Iranian Chemical Society

Natural polyphenols as chain-breaking antioxidants during methyl linoleate peroxidation

(2010) Ivan Tichonov et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

(2010) B. Giménez et al.   FOOD CHEMISTRY

Lipid oxidation promotes acrylamide formation in fat-rich model systems

(2010) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems

(2008) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of frying conditions on acrylamide content and other quality characteristics of French fries

(2008) S. Romani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS