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Publications by Frédéric Mestdagh

Impact of Chemical Pre-Treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps

Analytical Chemistry

English

Comparison of Potato Varieties Between Seasons and Their Potential for Acrylamide Formation

Journal of the Science of Food and Agriculture

English

Related publications

Salt Release From Potato Crisps

Food and Function

English

Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation

Health Professions

English

Effect of Antimicrobial Coatings on Microbiological, Sensorial and Physico-Chemical Properties of Pre-Cut Cauliflowers

Postharvest Biology and Technology

English

Effects of Pre-Storage Calcium Applications on Physical and Chemical Attributes of Potato

Akademik Ziraat Dergisi

English

Factors Affecting Acrylamide Formation in Processed Potato Products a Simulation Approach

English

The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

Plant Foods for Human Nutrition

English

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatasL. Lam) Chips

Journal of Food Science

English

Effect of Temperature on Acrylamide in Potato (Solanum Tuberosum) Chips

International Journal of Innovative Research and Development

English