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2024-01-17
Investigation of the impact of raw materials and baking conditions on acrylamide content in biscuits
Bdi Publicatii
2024-01-17
Polycyclic aromatic hydrocarbons occurrence and formation in processed meat, edible oils, and cereal derived products: a review
Isi Publicatii
2024-01-17
Influence of manufacturing recipe and baking conditions on acrylamide content in bread
Bdi Publicatii
2024-01-17
Cytotoxicity Assessment and Nutritional Profiling of Bio-Active Compounds Obtained from Food Waste
Isi Publicatii
2022-12-08
Validation and application of a GC-MS/MS method for determination of acrylamide potato-based products using SPE clean-up
Comunicari Stiintifice
2022-12-08
Development of a solid phase extraction and purification procedure for acrylamide determination from potato-based products by GC-MS/MS
Comunicari Stiintifice
2022-12-08
Assessment of acrylamide in potato chips and French Fries consumed by the Romanian population
Comunicari Stiintifice
2022-12-08
Influence of frying conditions on acrylamide content in French Fries
Comunicari Stiintifice
2022-12-08
Investigation of the impact of raw materials and baking conditions on acrylamide content in biscuits
Comunicari Stiintifice
2022-12-08
Fatty Acids and trans Fatty Acids profile of Potato Chips and french fries Marketed in Romania
Bdi Publicatii
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