Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars
Liyanage, Dilumi W.K., Yevtushenko, Dmytro P., Konschuh, Michele, Bizimungu, Benoît, Lu, Zhen-Xiang
Published in Food control (01.01.2021)
Published in Food control (01.01.2021)
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Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications
Liyanage, Dilumi W. K., Yevtushenko, Dmytro P., Konschuh, Michele N., Bandara, Manjula S., Lu, Zhen-Xiang
Published in ACS food science & technology (20.09.2024)
Published in ACS food science & technology (20.09.2024)
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In vitro plantlet regeneration from hypocotyl explants of Stellaria longipes (Caryophyllaceae)
Miranda, J, Konschuh, M.N, Yeung, E.C, Chinnappa, C.C
Published in Canadian journal of botany (27.07.1999)
Published in Canadian journal of botany (27.07.1999)
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