Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions by Mioara Negoiță, Adriana Laura Mihai, Gabriela Andreea Horneț

Get full text

Development of a Performance Method for Determination of Cis/Trans Isomers of Oleic, Linoleic and Linolenic Acids from Potato Chips by GC-MS by Mioara NEGOIȚĂ, Adriana Laura MIHAI, Alina Cristina ADASCĂLULUI, Enuța IORGA

Get full text

ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS by Alina Cristina Adascălului, Mioara Negoiță, Adriana Laura Mihai, Gabriela-Andreea Horneț

EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT by Adriana Laura Mihai, Mioara Negoiță, Gabriela-Andreea Horneț, Alina Cristina Adascălului

Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review by Laurentiu Mihai Palade, Mioara Negoiță, Alina Cristina Adascălului, Adriana Laura Mihai

Get full text

INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL by Gabriela-Andreea Hornet, Mioara Negoiță, Adriana Laura Mihai, Alina Cristina Adascalului, Daniela Bălan

Get full text