Related references
Note: Only part of the references are listed.Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market
Banu Akgun et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2019)
Dietary acrylamide exposure was associated with increased cancer mortality in Chinese elderly men and women: a 11-year prospective study of Mr. and Ms. OS Hong Kong
Zhao-min Liu et al.
JOURNAL OF CANCER RESEARCH AND CLINICAL ONCOLOGY (2017)
Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples
Jeronimo Raimundo Oliveira-Neto et al.
FOOD CHEMISTRY (2016)
Matrix-compatible sorbent coatings based on structurally-tuned polymeric ionic liquids for the determination of acrylamide in brewed coffee and coffee powder using solid-phase microextraction
Cecilia Cagliero et al.
JOURNAL OF CHROMATOGRAPHY A (2016)
Acrylamide in coffee: Estimation of exposure from vending machines
Marta Mesias et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Scientific Opinion on acrylamide in food
Diane Benford et al.
EFSA JOURNAL (2015)
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato
N. Muttucumaru et al.
ANNALS OF APPLIED BIOLOGY (2014)
Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
H. Gul Akillioglu et al.
FOOD RESEARCH INTERNATIONAL (2014)
Dietary acrylamide exposure of the French population: Results of the second French Total Diet Study
Veronique Sirot et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Dietary acrylamide intake and the risk of cancer among Finnish male smokers
T. Hirvonen et al.
CANCER CAUSES & CONTROL (2010)
A Prospective Study on Dietary Acrylamide Intake and the Risk for Breast, Endometrial, and Ovarian Cancers
Kathryn M. Wilson et al.
CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2010)
Estimation of the dietary acrylamide exposure of the Polish population
Hanna Mojska et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Acrylamide in espresso coffee: Influence of species, roast degree and brew length
Rita C. Alves et al.
FOOD CHEMISTRY (2010)
Development and Validation of a Matrix Solid-Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee Substitutes
Cristina M. Dias Soares et al.
JOURNAL OF FOOD SCIENCE (2010)
Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer
Janneke G. Hogervorst et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2008)
A survey of acrylamide levels in foods from the Turkish market
Hulya Olmez et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Factors influencing the norharman and harman contents in espresso coffee
Rita C. Alves et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Acrylamide in coffee: Review of progress in analysis, formation and level reduction
Helmut Guenther et al.
FOOD ADDITIVES AND CONTAMINANTS (2007)
Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up
C. Soares et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2006)
Studies on acrylamide levels in roasting, storage and brewing of coffee
Ingo Lantz et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
Analysis of coffee for the presence of acrylamide by LC-MS/MS
D Andrzejewski et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee
K Granby et al.
ANALYTICA CHIMICA ACTA (2004)
Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy
T Delatour et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
A review of acrylamide: An industry perspective on research, analysis, formation and control
D Taeymans et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Rugged LC-MS/MS survey analysis for acrylamide in foods
JAG Roach et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Acrylamide is formed in the Maillard reaction
DS Mottram et al.
NATURE (2002)
Analysis of acrylamide, a carcinogen formed in heated foodstuffs
E Tareke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)