Show
Sort by
-
Acrylamide in potato products
-
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
-
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
-
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
-
The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
-
Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
-
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
-
Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
-
Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
-
Interaction between whey proteins and lipids during light-induced oxidation