Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 7

1.

Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive protein: a pilot study.

Naruszewicz M, Zapolska-Downar D, Kośmider A, Nowicka G, Kozłowska-Wojciechowska M, Vikström AS, Törnqvist M.

Am J Clin Nutr. 2009 Mar;89(3):773-7. doi: 10.3945/ajcn.2008.26647. Epub 2009 Jan 21. Erratum in: Am J Clin Nutr. 2009 Jun;89(6):1951.

2.

Trans-unsaturated fatty acids and acrylamide in food as potential atherosclerosis progression factors. Based on own studies.

Naruszewicz M, Daniewski M, Nowicka G, Kozłowska-Wojciechowska M.

Acta Microbiol Pol. 2003;52 Suppl:75-81. Review.

PMID:
15058816
3.

Potato chips and childhood: what does the science say? An unrecognized threat?

Ouhtit A, Al-Sharbati M, Gupta I, Al-Farsi Y.

Nutrition. 2014 Oct;30(10):1110-2. doi: 10.1016/j.nut.2014.01.008. Epub 2014 Feb 15. Review.

PMID:
24927629
4.

Review of methods for the reduction of dietary content and toxicity of acrylamide.

Friedman M, Levin CE.

J Agric Food Chem. 2008 Aug 13;56(15):6113-40. doi: 10.1021/jf0730486. Epub 2008 Jul 15. Review.

PMID:
18624452
5.

Mitigation strategies to reduce acrylamide formation in fried potato products.

Morales F, Capuano E, Fogliano V.

Ann N Y Acad Sci. 2008 Apr;1126:89-100. doi: 10.1196/annals.1433.051. Review.

PMID:
18448800
7.

Reducing acrylamide precursors in raw materials derived from wheat and potato.

Muttucumaru N, Elmore JS, Curtis T, Mottram DS, Parry MA, Halford NG.

J Agric Food Chem. 2008 Aug 13;56(15):6167-72. doi: 10.1021/jf800279d. Epub 2008 Jul 15. Review.

PMID:
18624429

Supplemental Content

Support Center