| P50 | author | Alfi Khatib | Q60383606 |
| | Chin-Ping Tan | Q43051368 |
| P2093 | author name string | P K Lim | |
| | S Jinap | |
| | M Sanny | |
| P2860 | cites work | Use of palm oil for frying in comparison with other high-stability oils | Q55921636 |
| | Acrylamide is formed in the Maillard reaction | Q34153328 |
| | Acrylamide from Maillard reaction products | Q34153333 |
| | Chemistry of deep-fat frying oils | Q36997992 |
| | Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systems | Q43278149 |
| | Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique | Q43316700 |
| | Gas chromatographic investigation of acrylamide formation in browning model systems | Q44488651 |
| | Measurement of acrylamide and its precursors in potato, wheat, and rye model systems | Q45266503 |
| | Contribution of lipid oxidation products to acrylamide formation in model systems | Q46485798 |
| | Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying | Q46485839 |
| | Formation of acrylamide from lipids | Q46545931 |
| | Influence of oil type on the amounts of acrylamide generated in a model system and in French fries | Q46608244 |
| | Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? | Q46785701 |
| P433 | issue | 1 | |
| P921 | main subject | sweet potato | Q37937 |
| P304 | page(s) | T115-21 | |
| P577 | publication date | 2013-12-17 | |
| P1433 | published in | Journal of Food Science | Q6295225 |
| P1476 | title | The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips | |
| P478 | volume | 79 | |