31 – 40 of 84
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2008
-
Mark
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
(
- Contribution to journal › Article
-
Mark
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
-
Mark
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
(
- Contribution to journal › Article
- 2007
-
Mark
An experimental set-up for studying acrylamide formation in potato crisps
(
- Contribution to journal › Article
-
Mark
Plant Stress Physiology: Opportunities and Challenges for the Food Industry.
(
- Contribution to journal › Scientific review
-
Mark
Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)
(
- Contribution to journal › Article
-
Mark
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
(
- Contribution to journal › Article
- 2006
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
(
- Contribution to conference › Paper, not in proceeding