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Acrylamide in potato products
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Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
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Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
(2013) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 30(12). p.2165-2176 -
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
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Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
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Industry's approaches to reduce acrylamide formation in French fries
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Can acrylamide be mitigated throughout the industrial production process of French fries?
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Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds
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Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
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Interaction between whey proteins and lipids during light-induced oxidation
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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
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- Conference Paper
- C3
- open access
Interaction between whey proteins and lipids as result of light-induced oxidation
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- Conference Paper
- C3
- open access
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
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- Conference Paper
- C3
- open access
Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study
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- Conference Paper
- C3
- open access
Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
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Evaluation of acrylamide mitigation recipes on industrial production of French fries