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- 2012
- Development and validation of an LC-MS/MS method for the simultaneous determination of deoxynivalenol, zearalenone, T-2 toxin and some masked metabolites in different cereals and cereal-derived food
- 2008
- Optimization of the blanching process to reduce acrylamide in fried potatoes
- Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
- Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
- Comparison of potato varieties between seasons and their potential for acrylamide formation
- 2007
- Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
- Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
- pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
- Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products
- 2006
- Selection criteria for potato tubers to minimize acrylamide formation during frying