Found: 15
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Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7877, doi. 10.3390/app13137877
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- Article
INVESTIGATION OF THE IMPACT OF RAW MATERIALS AND BAKING CONDITIONS ON ACRYLAMIDE CONTENT IN BISCUITS.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 70
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- Article
INFLUENCE OF MANUFACTURING RECIPE AND BAKING CONDITIONS ON ACRYLAMIDE CONTENT IN BREAD.
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- Scientific Bulletin Series F. Biotechnologies, 2023, v. 27, n. 2, p. 88
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- Article
Cytotoxicity Assessment and Nutritional Profiling of Bio-Active Compounds Obtained from Food Waste.
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- Processes, 2023, v. 11, n. 1, p. 89, doi. 10.3390/pr11010089
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- Article
NUTRITIONAL CHARACTERIZATION OF SOME ROMANIAN MOUNTAIN PRODUCTS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 2, p. 104, doi. 10.35219/foodtechnology.2022.2.08
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- Article
THE INFLUENCE OF POTATO SLICE SIZE ON THE ACRYLAMIDE LEVEL OF POTATOES FRIED UNDER FAST FOOD CONDITIONS.
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- Current Trends in Natural Sciences, 2022, v. 11, n. 22, p. 295, doi. 10.47068/ctns.2022.v11i22.034
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- Article
Assessment of acrylamide in potato chips and French fries consumed by the Romanian population.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.15957
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- Article
Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions.
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- Foods, 2022, v. 11, n. 9, p. 1204, doi. 10.3390/foods11091204
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- Article
ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS.
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- Current Trends in Natural Sciences, 2021, v. 10, n. 20, p. 6, doi. 10.47068/ctns.2021.v10i20.001
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- Article
VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF ACRYLAMIDE IN POTATO CHIPS AND FRENCH FRIES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 69, doi. 10.35219/foodtechnology.2021.1.05
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- Article
INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL.
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- Current Trends in Natural Sciences, 2021, v. 10, n. 19, p. 99, doi. 10.47068/ctns.2021.v10i19.013
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- Article
EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT.
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- Current Trends in Natural Sciences, 2021, v. 10, n. 19, p. 354, doi. 10.47068/ctns.2021.v10i19.046
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- Article
BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS.
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- Annals: Food Science & Technology, 2020, v. 21, n. 4, p. 873
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- Article
ASSESSMENT OF THE ACRYLAMIDE LEVEL OF CEREAL-BASED PRODUCTS FROM ROMANIA MARKET IN ACCORDANCE WITH COMMISSION REGULATION (EU) 2017/2158.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 1, p. 104, doi. 10.35219/foodtechnology.2020.1.06
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- Article
INFLUENCE OF TECHNOLOGICAL FACTORS ON ACRYLAMIDE LEVEL FROM BISCUITS.
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- Scientific Bulletin Series F. Biotechnologies, 2017, v. 21, p. 149
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- Article