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Influence of storage practices on acrylamide formation during potato frying.
De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R. De Wilde T, et al. Among authors: de meulenaer b. J Agric Food Chem. 2005 Aug 10;53(16):6550-7. doi: 10.1021/jf050650s. J Agric Food Chem. 2005. PMID: 16076148
Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut Iceberg lettuce (Lactuca sativa Var. capitata L.) after washing.
Vandekinderen I, Van Camp J, De Meulenaer B, Veramme K, Bernaert N, Denon Q, Ragaert P, Devlieghere F. Vandekinderen I, et al. Among authors: de meulenaer b. J Agric Food Chem. 2009 May 27;57(10):4195-203. doi: 10.1021/jf803742v. Epub 2009 Apr 17. J Agric Food Chem. 2009. PMID: 19371140
175 results