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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.
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
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
Chemical and nutritional changes in foods during extrusion.
Camire ME, Camire A, Krumhar K. Camire ME, et al. Among authors: camire a. Crit Rev Food Sci Nutr. 1990;29(1):35-57. doi: 10.1080/10408399009527513. Crit Rev Food Sci Nutr. 1990. PMID: 2184829 Review. No abstract available.
26 results