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Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...

Creator:: Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., and Endelman, Jeffrey B.
Abstract:: Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a...
Resource Type:: Article

ScholarsArchive@OSU