Show
Sort by
-
Development and validation of an ultra-high performance liquid chromatography-tandem mass spectrometry method to measure creatinine in human urine
-
Optimization of the blanching process to reduce acrylamide in fried potatoes
-
- Journal Article
- A1
- open access
Comparison of potato varieties between seasons and their potential for acrylamide formation
-
Calculation of the decision limit (CC alpha) and the detection capability (CC beta) for banned substances: The imperfect marriage between the quantitative and the qualitative criteria
-
Selection criteria for potato tubers to minimize acrylamide formation during frying
-
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
-
Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
-
Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
-
Influence of storage practices on acrylamide formation during potato frying
-
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables