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French fries

 
National Institutes of Health

Papers overview

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2019
2019
In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was… Expand
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2017
2017
The aim of this study was to evaluate the association between fast food consumption and gestational diabetes mellitus (GDM) among… Expand
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2016
2016
Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of… Expand
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2016
2016
Abstract The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were… Expand
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2016
2016
This study evaluated the effect of residual O2 level (0% to 5%) on microbial growth and volatile metabolite production on par… Expand
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2015
2015
Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the… Expand
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2015
2015
Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed… Expand
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2012
2012
Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable… Expand
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Highly Cited
2010
Highly Cited
2010
As portion size (PS) increases, so does food intake. The effect of decreasing PS on food intake in a nonlaboratory setting is… Expand
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Highly Cited
2008
Highly Cited
2008
Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final… Expand
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