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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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Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries
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Role of water upon the formation of acrylamide in a potato model system
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Probabilistic exposure assessment of dietary acrylamide for students at Ghent University, Belgium
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The role of water on the formation of acrylamide in a potato model system
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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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The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying