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Fabiana Gama-Baumgartner
Fabiana Gama-Baumgartner
french fries
Art
Acrylamide
Biochemistry
Performance art
3
Papers
70
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Influence of the frying temperature on acrylamide formation in French fries
2006
European Food Research and Technology
Katell Fiselier
Diego Bazzocco
Fabiana Gama-Baumgartner
Koni Grob
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Citations (44)
Good manufacturing practice (GMP) for french fries low in acrylamide: results of a pilot project
2004
Katell Fiselier
Fabiana Gama-Baumgartner
Alessandro Fiscalini
Maurus Biedermann
Koni Grob
Daniel Imhof
Michael Beer
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Citations (8)
Citric acid to reduce acrylamide formation in French fries and roasted potatoes
2004
Fabiana Gama-Baumgartner
Koni Grob
Maurus Biedermann
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Citations (18)
1