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Publications by Marino Isamu
Acrylamide in Stir-Fried Potato and Onion for Simmered Dishes in Japan
Food Safety
Related publications
Research on Determination of Acrylamide in Fried Food by Flow Injection Chemiluminescence
Add Onion to Your Dishes to Clean Your Arteries
American Journal of Biomedical Science & Research
Delicious Mincemeat Sauce and Studying Fried Onion With an FTIR Spectrometer
LUMAT
Education
Effect of Temperature on Acrylamide in Potato (Solanum Tuberosum) Chips
International Journal of Innovative Research and Development
Comparison of Potato Varieties Between Seasons and Their Potential for Acrylamide Formation
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Factors Affecting Acrylamide Formation in Processed Potato Products a Simulation Approach
Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Preparation and Characterization of Potato Starch Nanoparticles With Acrylamide by Microwave Radiation.
CIENCIA EN DESARROLLO
DOSI in Novel Geometry Dishes
