Results

Influence of frying conditions on acrylamide content in French Fries

Investigation of the impact of raw materials and baking conditions on acrylamide content in biscuits

Fatty Acids and trans Fatty Acids profile of Potato Chips and french fries Marketed in Romania

Nutritional potential of some cod pressed vegetable oils in terms of fatty acids

Effect of repeated deep-fat frying of french fries in sunflower and palm oils on the acrylamide content

Influence of potato variety and type of oil used in frying potatoes on acrylamide level

Bread waste and safety of reprocessed products

Acrylamide in French fries prepared in at home and fast food conditions, Current Trends in Natural Sciences

Development of SPE clean-up procedure for acrylamide determination from potato-based products by GC-MS/MS

Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation