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Food Chemistry
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May 25, 2015
The effect of asparaginase on acrylamide formation in French fries
Franco Pedreschi, Karl Kaack, Kit Granby
Journal of the Science of Food and Agriculture
|
August 14, 2013
Current issues in dietary acrylamide: formation, mitigation and risk assessment
Franco Pedreschi, María Salomé Mariotti, Kit Granby
Food & Function
|
April 10, 2013
Furan: a critical heat induced dietary contaminant
María S Mariotti, Kit Granby, Jaime Rozowski, et al.
Recent Patents on Food, Nutrition & Agriculture
|
August 18, 2011
Patented techniques for acrylamide mitigation in high-temperature processed foods
Salome Mariotti, Franco Pedreschi, José Antonio Carrasco, et al.
Critical Reviews in Food Science and Nutrition
|
July 24, 2025
Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
Angye D Caro-Cabarcas, Franco Pedreschi, María Salomé Mariotti-Celis
Carbohydrate Polymers
|
April 7, 2015
Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
Javiera F Rubilar, Rommy N Zúñiga, Fernando Osorio, et al.
Food Chemistry
|
September 7, 2017
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces
Gabriel A Leiva-Valenzuela, María Mariotti, Germán Mondragón, et al.
Journal of Food Science
|
November 26, 2016
A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying
María S Mariotti-Celis, Rommy N Zúñiga, Pablo Cortés, et al.
Journal of Agricultural and Food Chemistry
|
September 19, 2012
Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions
María Mariotti, Kit Granby, Arvid Fromberg, et al.
Journal of Food Science and Technology
|
April 3, 2018
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Gabriel A Leiva-Valenzuela, Marcela Quilaqueo, Daniela Lagos, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 24) with videos related to
Sort By:
Page
of 3
Food Chemistry
|
May 25, 2015
The effect of asparaginase on acrylamide formation in French fries
Franco Pedreschi, Karl Kaack, Kit Granby
Journal of the Science of Food and Agriculture
|
August 14, 2013
Current issues in dietary acrylamide: formation, mitigation and risk assessment
Franco Pedreschi, María Salomé Mariotti, Kit Granby
Food & Function
|
April 10, 2013
Furan: a critical heat induced dietary contaminant
María S Mariotti, Kit Granby, Jaime Rozowski, et al.
Recent Patents on Food, Nutrition & Agriculture
|
August 18, 2011
Patented techniques for acrylamide mitigation in high-temperature processed foods
Salome Mariotti, Franco Pedreschi, José Antonio Carrasco, et al.
Critical Reviews in Food Science and Nutrition
|
July 24, 2025
Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
Angye D Caro-Cabarcas, Franco Pedreschi, María Salomé Mariotti-Celis
Carbohydrate Polymers
|
April 7, 2015
Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
Javiera F Rubilar, Rommy N Zúñiga, Fernando Osorio, et al.
Food Chemistry
|
September 7, 2017
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces
Gabriel A Leiva-Valenzuela, María Mariotti, Germán Mondragón, et al.
Journal of Food Science
|
November 26, 2016
A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying
María S Mariotti-Celis, Rommy N Zúñiga, Pablo Cortés, et al.
Journal of Agricultural and Food Chemistry
|
September 19, 2012
Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions
María Mariotti, Kit Granby, Arvid Fromberg, et al.
Journal of Food Science and Technology
|
April 3, 2018
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Gabriel A Leiva-Valenzuela, Marcela Quilaqueo, Daniela Lagos, et al.
Page
of 3