Division of Food Chemistry

  1. Published

    Acrylamide Mitigation in Potato Chips by Using NaCI. / Pedreschi, Franco; Risum, Jørgen; Granby, Kit.

    International Symposium on Food Processing: Monitoring Technology in Bioprocesses and Food Quality Management. 2009. p. 1-7.

    Publication: ResearchArticle in proceedings – Annual report year: 2009

  2. Published

    Acrylamide mitigation in potato chips by using NaCl. / Pedreschi, Franco; Risum, Jørgen; Granby, Kit.

    5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. 2009. p. 63-68.

    Publication: ResearchArticle in proceedings – Annual report year: 2009

  3. Published

    Acrylamide Mitigation in Potato Chips by Using NaCl. / Pedreschi, Franco; Granby, Kit; Risum, Jørgen.

    In: Food and Bioprocess Technology, Vol. 3, No. 6, 2010, p. 917-921.

    Publication: Research - peer-reviewJournal article – Annual report year: 2010

  4. Published

    Acrylamide Mitigation Procedures in Fried Potatoes. / Pedreschi, Franco; Kaack, Karl; Granby, Kit.

    In: Agro Food Industry Hi-Tech, Vol. 19, No. 2, 2008, p. 32-36.

    Publication: ResearchJournal article – Annual report year: 2008

  5. Published

    Acrylamide occurrence and oil uptake in potato chips. / Pedreschi, F. W.; Moyano, P. C.; Kaack, K.; Granby, Kit.

    2005. Poster session presented at Toxicology and Safety Evaluation Division : IFT annual meeting, New Orleans, Lousiana-US, .

    Publication: ResearchPoster – Annual report year: 2005

  6. Published

    Acrylamide occurrence and oil uptake in potato chips. / Pedreschi, F. W.; Moyano, P. C.; Kaack, K.; Granby, Kit.

    2005. Abstract from Toxicology and Safety Evaluation Division : IFT annual meeting, New Orleans, Lousiana-US, .

    Publication: ResearchConference abstract for conference – Annual report year: 2005

  7. Published

    Acrylamide Precursors : Limiting substrates and in vivo effect. / Knutsen, S. V. (Editor); EFSA Publication.

    Oslo, Norway : Nordic Innovation Centre, 2007.

    Publication: ResearchReport – Annual report year: 2007

  8. Published

    Acrylamide precursors - Limiting substrates and in vivi effects (NORDACRYL). / Knutsen, S. H.; Granby, Kit.

    Nordic Innovations Centre, Norway, 2007.

    Publication: ResearchReport – Annual report year: 2007

  9. Published

    Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching. / Pedreschi, Franco; Mariotti, Salomé; Granby, Kit; Risum, Jørgen.

    In: Lebensmittel - Wissenschaft und Technologie, Vol. 44, No. 6, 2011, p. 1473-1476.

    Publication: Research - peer-reviewJournal article – Annual report year: 2011

  10. Published

    Acrylamide reduction under different pre-treatments in French fries. / Pedreschi, Franco; Kaack, Karl; Granby, Kit; Troncoso, Elizabeth.

    In: Journal of Food Engineering, Vol. 79, No. 4, 2007, p. 1287-1294.

    Publication: Research - peer-reviewJournal article – Annual report year: 2007

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