Reduction of acrylamide formation in fried potato strips by different pre-frying treatments.

Acrylamide in Foods:  Occurrence, Sources, and Modeling

Adam Becalski, Benjamin P.‐Y. Lau, David Lewis et al. · Journal of Agricultural and Food Chemistry · 2002 · 658 citations

Agriculture, Biochemistry, Food Science +17

Reduction of acrylamide formation in potato slices during frying

Franco Pedreschi, K. Kaack, Kit Granby · LWT · 2004 · 241 citations · Full text

Agriculture, Food Science, Food Analysis +12

Verification of the findings of acrylamide in heated foods

Jongsung Ahn, Laurence Castle, Don Clarke et al. · Food Additives & Contaminants · 2002 · 211 citations

Agriculture, Food Science, Food Analysis +16

Acrylamide content and color development in fried potato strips

Franco Pedreschi, K. Kaack, Kit Granby · Food Research International · 2005 · 181 citations · Full text

Agriculture, Chemistry, Food Science +10

Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

Cheong Tae Kim, Eun‐Sun Hwang, Hyong Joo Lee · Journal of Food Science · 2005 · 133 citations

Agriculture, Food Science, Nutritional Sciences +12