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- 2011
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Mark
Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria
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- Contribution to journal › Article
- 2008
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Mark
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
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- Contribution to journal › Article
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Mark
Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying
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- Contribution to journal › Article
- 2005
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Mark
Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life
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- Contribution to journal › Article
- 2004
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Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
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- Contribution to journal › Article
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Mark
Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa): Effects of cultivar, ripening, and storage
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- Contribution to journal › Article
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Mark
Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli
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- Contribution to journal › Article
- 2003
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Mark
Total folate content and retention in rosehips (Rosa ssp.) after drying.
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- Contribution to journal › Article
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Mark
Folate content in strawberries (Fragina x ananassa): Effects of cultivar, ripeness, year of harvest, storage, and commercial processing.
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- Contribution to journal › Article
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Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article