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Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
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Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies
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Importance of a canteen lunch on the dietary intake of acrylamide
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Role of water upon the formation of acrylamide in a potato model system