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American Journal of Biochemistry and Biotechnology

ISSN 1553-3468 (print)eISSN 1558-6332 (online) Open access
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Research Article · Open access · Published 20 June 2013

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

Samir Abdel-Monem Ahmed Ismial, Rehab Farouk Mohammed Ali, Mohsen Askar, Wafaa Mahmoud Samy
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  5. doi:10.1016/j.fbio.2025.106211Found 23 February 2025
  6. doi:10.1002/fft2.368Found 10 February 2024
  7. doi:10.1111/1750-3841.16939Found 25 January 2024
  8. doi:10.1016/j.foodcont.2023.109911Found 11 June 2023
  9. doi:10.1111/jfpe.14178Found 21 October 2022
  10. doi:10.1016/j.tifs.2022.02.022Found 26 February 2022
  11. doi:10.1021/acsfoodscitech.1c00246Found 16 October 2021
  12. doi:10.1016/j.jfca.2020.103682Found 22 October 2020
  13. doi:10.2174/1874104502014010026Found 12 August 2020
  14. doi:10.1016/j.foodcont.2020.107452Found 4 July 2020
  15. doi:10.1016/j.foodchem.2015.11.037Found 12 June 2020
  16. doi:10.1016/j.cofs.2014.09.004Found 12 June 2020
  17. doi:10.1016/j.ijfoodmicro.2018.09.018Found 12 June 2020
  18. doi:10.1007/s13197-014-1558-5Found 12 June 2020
  19. doi:10.1080/19440049.2017.1380316Found 12 June 2020
  20. doi:10.1016/j.fbp.2016.05.010Found 12 June 2020
  21. doi:10.1080/10942912.2016.1210161Found 12 June 2020
  22. doi:10.1016/b978-0-12-801916-0.00020-0Found 12 June 2020
  23. doi:10.1002/ejlt.201300281Found 12 June 2020