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Optimization of the blanching process to reduce acrylamide in fried potatoes
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- Journal Article
- A1
- open access
Comparison of potato varieties between seasons and their potential for acrylamide formation
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Selection criteria for potato tubers to minimize acrylamide formation during frying
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Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
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- Journal Article
- A1
- open access
Risk assessment of dietary acrylamide intake in Flemish adolescents
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
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Influence of storage practices on acrylamide formation during potato frying
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Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables