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Optimization of the blanching process to reduce acrylamide in fried potatoes
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- Journal Article
- A1
- open access
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
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Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
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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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Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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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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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