Mitigation of acrylamide formation in fried potato

Effect of some pre-treatments on acrylamide concentration in potato chips

Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing

EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS

Evolution of Acrylamide Detection Methods in Cooked Foods since its firstly Discovered in 2002 (Review Article)

Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation

Acrylamide Formation In Cake Baked In Different Utensils And Novel Intervention Strategies

ACRYLAMIDE IN FOOD : AN OVERVIEW

Effect of Some Additions on Acrylamide Formation

Effect of natural extracts on the stability of sunflower oil and acrylamide formation at different thermal treatments