Reducing colour helps reducing sugar loss in refinery: Process problems and adapted solutionsSARIR, E. M; DONADO, C. A; VILLANUEVA, R et al.International sugar journal. 2012, Vol 114, Num 1361, pp 335-339, issn 0020-8841, 5 p.Article

Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French friesFISELIER, Katell; GROB, Konrad.European food research & technology (Print). 2005, Vol 220, Num 5-6, pp 451-458, issn 1438-2377, 8 p.Article

Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoesMULLA, Mehrajfatema Z; BHARADWAJ, Vikas R; ANNAPURE, Uday S et al.Food chemistry. 2011, Vol 127, Num 4, pp 1668-1672, issn 0308-8146, 5 p.Article

The free reducing oligosaccharides of gum arabic: aids for structural assignments in the polysaccharideTISCHER, C. A; GORIN, P. A. J; IACOMINI, M et al.Carbohydrate polymers. 2002, Vol 47, Num 2, pp 151-158, issn 0144-8617Article

Physicochemical pretreatments and hydrolysis of furfural residues via carbon-based sulfonated solid acidBAO JUN MA; YUAN SUN; KE YING LIN et al.Bioresource technology. 2014, Vol 156, pp 189-194, issn 0960-8524, 6 p.Article

Kinetic Study of the Thermal Hydrolysis of Agave salmiana for Mezcal ProductionGARCIA-SOTO, M. J; JIMENEZ-ISLAS, H; NAVARRETE-BOLANOS, J. L et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 13, pp 7333-7340, issn 0021-8561, 8 p.Article

A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french friesMEDEIROS VINCI, Raquel; MESTDAGH, Frederic; VAN POUCKE, Christof et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2012, Vol 29, Num 3, pp 362-370, issn 1944-0049, 9 p.Article

Crystal Structure of the Maltose Transporter in a Pretranslocation Intermediate StateOLDHAM, Michael L; JUE CHEN.Science (Washington, D.C.). 2011, Vol 332, Num 6034, pp 1202-1205, issn 0036-8075, 4 p.Article

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industryMEDEIROS VINCI, Raquel; MESTDAGH, Frédéric; DE MUER, Nathalie et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2010, Vol 27, Num 4, pp 417-425, issn 1944-0049, 9 p.Article

Gluantification of Chemically Reducing Species in the Phosphate Ion Catalyzed Degradation of Reducing SugarsRIZZI, George P; AMBA, Eme E; HEINEMAN, William R et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 17, pp 9739-9743, issn 0021-8561, 5 p.Article

Comparison of potato varieties between seasons and their potential for acrylamide formationDE MEULENAER, Bruno; DE WIDE, Tineke; VERHE, Roland et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 2, pp 313-318, issn 0022-5142, 6 p.Article

Acrylamide in fried and roasted potato products : A review on progress in mitigationFOOT, R. J; HAASE, N. U; GROB, K et al.Food additives and contaminants. 2007, Vol 24, pp 37-46, issn 0265-203X, 10 p., SUP1Article

Amino acid specificity of glycation and protein-AGE crosslinking reactivities determined with a dipeptide SPOT libraryMÜNCH, G; SCHICKTANZ, D; BEHME, A et al.Nature biotechnology. 1999, Vol 17, Num 10, pp 1006-1010, issn 1087-0156Article

Comparison between liquid and solid acids catalysts on reducing sugars conversion from furfural residues via pretreatmentsKEYING LIN; BAOJUN MA; YUAN SUN et al.Bioresource technology. 2014, Vol 167, pp 133-136, issn 0960-8524, 4 p.Article

Kinetics of extraction of reducing sugar during blanching of potato slicesPEDRESCHI, Franco; TRAVISANY, Ximena; REYES, Carolina et al.Journal of food engineering. 2009, Vol 91, Num 3, pp 443-447, issn 0260-8774, 5 p.Article

Application of wavelet transforms to improve prediction precision of near infrared spectraXIGUANG FU; GUOZHENG YAN; BIN CHEN et al.Journal of food engineering. 2005, Vol 69, Num 4, pp 461-466, issn 0260-8774, 6 p.Article

Potential for acrylamide formation in potatoes: data from the 2003 harvestAMREIN, Thomas M; SCHÖNBÄCHLER, Barbara; ROHNER, Fabian et al.European food research & technology (Print). 2004, Vol 219, Num 6, pp 572-578, issn 1438-2377, 7 p.Article

N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food productsHAMMEL, Yves-Alexis; DUBOIS, Mathieu; DELATOUR, Thierry et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2014, Vol 31, Num 2, pp 226-233, issn 1944-0049, 8 p.Article

Task-specific ionic liquid [SBMIM]Cl in one-step dissolution and hydrolysis of fibre sludgeHOLM, Jana; LASSI, Ulla; HERNOUX-VILLIERE, Audrey et al.Biomass & bioenergy. 2013, Vol 56, pp 432-436, issn 0961-9534, 5 p.Article

Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat branALRAHMANY, Roaaya; TSOPMO, Apollinaire.Food chemistry. 2012, Vol 132, Num 1, pp 413-418, issn 0308-8146, 6 p.Article

Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodologyHARISH KUMAR SHARMA; SINGH, Jaspal; BHAVESH CHAND SARKAR et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 1, pp 208-212, issn 0023-6438, 5 p.Article

Process optimization for aqueous extraction of reducing sugar from cashew apple bagasse: A potential, low cost substrateKUILA, Arindam; SINGH, Anshu; MUKHOPADHYAY, Mainak et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 1, pp 62-66, issn 0023-6438, 5 p.Article

Pulsed electric fields and their impact on the diffusion characteristics of potato slicesJARIOSITZ, A; NOACK, A.-K; KNORR, D et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 9, pp 1939-1945, issn 0023-6438, 7 p.Article

Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formationFAN ZHU; CAI, Yi-Zhong; JINXIA KE et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 13, pp 2254-2262, issn 0022-5142, 9 p.Article

A feasibility study on the use of a miniature fiber optic NIR spectrometer for the prediction of volumic mass and reducing sugars in white wine fermentationsFERNANDEZ-NOVALES, Juan; LOPEZ, Maria-Isabel; SANCHEZ, Maria-Teresa et al.Journal of food engineering. 2008, Vol 89, Num 3, pp 325-329, issn 0260-8774, 5 p.Article