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Page 1
Low-Acrylamide French Fry Acceptance: A Pilot Study.
Johnson AM, Porter G, Camire ME. Johnson AM, et al. Among authors: camire me. J Food Sci. 2019 Dec;84(12):3717-3725. doi: 10.1111/1750-3841.14844. Epub 2019 Nov 24. J Food Sci. 2019. PMID: 31762028
Potatoes and human health.
Camire ME, Kubow S, Donnelly DJ. Camire ME, et al. Crit Rev Food Sci Nutr. 2009 Nov;49(10):823-40. doi: 10.1080/10408390903041996. Crit Rev Food Sci Nutr. 2009. PMID: 19960391 Review.
Sulfur compounds reduce potato toxins during extrusion cooking.
Surjawan I, Dougherty MP, Bushway RJ, Bushway AA, Briggs JL, Camire ME. Surjawan I, et al. Among authors: camire me. J Agric Food Chem. 2001 Jun;49(6):2835-8. doi: 10.1021/jf010087n. J Agric Food Chem. 2001. PMID: 11409974
Control of lipid oxidation in extruded salmon jerky snacks.
Kong J, Perkins LB, Dougherty MP, Camire ME. Kong J, et al. Among authors: camire me. J Food Sci. 2011 Jan-Feb;76(1):C8-C13. doi: 10.1111/j.1750-3841.2010.01896.x. Epub 2010 Nov 10. J Food Sci. 2011. PMID: 21535658
Whole Grain Muffin Acceptance by Young Adults.
Mellette T, Yerxa K, Therrien M, Camire ME. Mellette T, et al. Among authors: camire me. Foods. 2018 Jun 13;7(6):91. doi: 10.3390/foods7060091. Foods. 2018. PMID: 29899237 Free PMC article.
26 results