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- 2010
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Mark
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
(
- Contribution to journal › Article
- 2008
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Mark
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
(
- Contribution to journal › Article
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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
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
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Mark
Acrylamide in home-prepared roasted potatoes
(
- 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
(
- Contribution to journal › Article
- 2007
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Mark
Plant Stress Physiology: Opportunities and Challenges for the Food Industry.
(
- Contribution to journal › Scientific review
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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
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Mark
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes
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- Contribution to journal › Article
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Mark
An experimental set-up for studying acrylamide formation in potato crisps
(
- Contribution to journal › Article