Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips

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

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Pedro Moyano, K. Kaack et al. · Food Research International · 2004 · 331 citations

Food Chemistry, Fried Potato Slices, Food Processing +3

Reduction of acrylamide formation in potato slices during frying

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

Food Chemistry, Food Preservation, Food Engineering +6

Acrylamide in French Fries:  Influence of Free Amino Acids and Sugars

Adam Becalski, Benjamin P.‐Y. Lau, David Lewis et al. · Journal of Agricultural and Food Chemistry · 2004 · 227 citations

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

Franco Pedreschi, Salomé Mariotti, Kit Granby et al. · LWT · 2011 · 150 citations · Full text

Food Chemistry, Biomanufacturing, Commercial Asparaginase +6