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Gordon Smith

Kansas State University

12

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177

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Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain

2021 Cereal Chemistry
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Glyphosate Contamination in Grains and Foods: An Overview

2019 Food Control
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Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

2019 Food Chemistry
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

2019 Food Chemistry
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Effects of Packaging Geometry on Heat Penetration Time in Retortable Semi-Rigid Plastic Trays

2016 International Journal of Food and Fermentation Technology
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A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content

2016
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Key aroma compounds of sweet potato fries

2015
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Mitigation of acrylamide formation in French fries through recipe, process and final preparation.

2013 Aspects of applied biology
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Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips

2012 Journal of Agricultural and Food Chemistry
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Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries

2012 Journal of Agricultural and Food Chemistry
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