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Factors affecting the analysis of furan in heated foodsCREWS, C; HASNIP, S; ROBERTS, D. P. T et al.Food additives and contaminants. 2007, Vol 24, pp 108-113, issn 0265-203X, 6 p., SUP1Article

Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoesBIEDERMANN, Maurus; BIEDERMANN-BREM, Sandra; NOTI, Anja et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2002, Vol 93, Num 6, pp 653-667, issn 1424-1307, 15 p.Article

Tests for the depolymerization of polyacrylamides as a potential source of acrylamide in heated foodsAHN, Jongsung S; CASTLE, Laurence.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 23, pp 6715-6718, issn 0021-8561, 4 p.Article

Verification of the findings of acrylamide in heated foodsAHN, J. S; CASTLE, L; CLARKE, D. B et al.Food additives and contaminants. 2002, Vol 19, Num 12, pp 1116-1124, issn 0265-203X, 9 p.Article

Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samplesCHARISSOU, Amélie; AIT-AMEUR, Lamia; BIRLOUEZ-ARAGON, Inès et al.Journal of chromatography. 2007, Vol 1140, Num 1-2, pp 189-194, issn 0021-9673, 6 p.Article

Hydrodebromination of Decabromodiphenyl Ether (BDE-209) in Cooking Experiments with Salmon FilletBENDIG, Paul; BLUMENSTEIN, Marina; HÄGELE, Florian et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 34, pp 8521-8527, issn 0021-8561, 7 p.Article

Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoesBIEDERMANN, Maurus; NOTI, Anja; BIEDERMANN-BREM, Sandra et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2002, Vol 93, Num 6, pp 668-687, issn 1424-1307, 20 p.Article

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