1 – 10 of 63
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2016
- Acrylamide in potato products (
- 2013
- Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry (
- Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador (
- 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 (
- 2012
- A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries (
- 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 (
- 2011
- 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 (