Optimization of the blanching process to reduce acrylamide in fried potatoes

Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

Natural Sciences, Chemistry, Organic Chemistry +2

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems

Thomas M. Amrein, Sandra Bachmann, Anja Noti et al. · Journal of Agricultural and Food Chemistry · 2003 · 386 citations

Agriculture, Crop Sciences, Plant Sciences +6

Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation

Michael Granvogl, Magnus Jezussek, Peter Koehler et al. · Journal of Agricultural and Food Chemistry · 2004 · 179 citations

Agriculture, Food Science, Enzymology +12

Influence of Storage Practices on Acrylamide Formation during Potato Frying

Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh et al. · Journal of Agricultural and Food Chemistry · 2005 · 166 citations

Agriculture, Biochemistry, Food Science +13

Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing

Agnieszka Kita, E. Bråthen, Svein Halvor Knutsen et al. · Journal of Agricultural and Food Chemistry · 2004 · 151 citations

Agriculture, Food Science, Food Analysis +15