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Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

Food science & technology, 2007-01, Vol.40 (10), p.1708-1715

2007

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A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control

Critical reviews in food science and nutrition, 2004-01, Vol.44 (5), p.323-347

2004

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Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

Journal of agricultural and food chemistry, 1999-02, Vol.47 (2), p.524-532

1999

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Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Journal of the American Oil Chemists' Society, 1998-05, Vol.75 (5), p.581-590

1998

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Chemical and Sensory Properties of Liquid Beet Sugar

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4346-4352

1999

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Lipid Oxidation in Fillets of Herring (Clupea harengus) during Frozen Storage. Influence of Prefreezing Storage

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2075-2081

1999

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Influence of Wavelength and Packaging Material on Lipid Oxidation and Colour Changes in Low-fat Mayonnaise

Food science & technology, 2000-06, Vol.33 (4), p.253-260

2000

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Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil

Journal of food science, 1999-03, Vol.64 (2), p.262-266

1999

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Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil

Journal of the American Oil Chemists' Society, 1998-08, Vol.75 (8), p.1041-1046

1998

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Comparison between methods using low-toxicity solvents for the extraction of lipids from herring ( Clupea harengus)

Food chemistry, 1998-03, Vol.61 (3), p.355-365

1998

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Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage

Journal of the science of food and agriculture, 1998-11, Vol.78 (3), p.441-450

1998

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Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

Journal of agricultural and food chemistry, 1998, Vol.46 (6), p.2319-2328

1998

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Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of pre-freezing storage

Journal of agricultural and food chemistry, 1999, Vol.47 (5), p.2075

1999

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Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

Scandinavian journal of nutrition, 2002-01, Vol.46 (4), p.159-172

2002

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Acrylamide: update on selected research activities conducted by the European food and drink industry

Journal of AOAC International, 2005-01, Vol.88 (1), p.234-241

2005

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Lipid oxidation in potato slices under conditions simulating the production of potato granules

Journal of the American Oil Chemists' Society, 1991-03, Vol.68 (3), p.167-170

1991

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Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

Food science & technology, 1998-03, Vol.31 (2), p.169-176

1998

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Influence of Oxygen Concentration on the Storage Stability of Cream Powder

Food science & technology, 1997-01, Vol.30 (2), p.147-154

1997

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Volatile Compounds in the Production of Liquid Beet Sugar

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4844-4850

2000

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Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light

Food science & technology, 1998-01, Vol.31 (2), p.162-168

1998

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Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Food science & technology, 1998-01, Vol.31 (3), p.245-251

1998

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Comparison between methods using low toxicity solvents for the extraction of lipids from herring

Food chemistry, 1998, Vol.3 (31), p.355

1998

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Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.1294-1294

1999

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Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle and skin, stored separately or as intact fillets

Journal of the American Oil Chemists' Society, 1997, Vol.75 (5), p.581

1997

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FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE

Journal of food quality, 1985-02, Vol.7 (3), p.153-190

1985

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Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control

Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Chemical and Sensory Properties of Liquid Beet Sugar

Lipid Oxidation in Fillets of Herring (Clupea harengus) during Frozen Storage. Influence of Prefreezing Storage

Influence of Wavelength and Packaging Material on Lipid Oxidation and Colour Changes in Low-fat Mayonnaise

Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil

Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil

Comparison between methods using low-toxicity solvents for the extraction of lipids from herring ( Clupea harengus)

Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage

Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of pre-freezing storage

Acrylamide in food: mechanisms of formation and influencing factors during heating of foods

Acrylamide: update on selected research activities conducted by the European food and drink industry

Lipid oxidation in potato slices under conditions simulating the production of potato granules

Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

Influence of Oxygen Concentration on the Storage Stability of Cream Powder

Volatile Compounds in the Production of Liquid Beet Sugar

Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Comparison between methods using low toxicity solvents for the extraction of lipids from herring

Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle and skin, stored separately or as intact fillets

FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE

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