Related references
Note: Only part of the references are listed.Acrylamide Formation and Different Mitigation Strategies during Food Processing - A Review
Abid Aslam Maan et al.
FOOD REVIEWS INTERNATIONAL (2022)
Processing effects on acrylamide content in roasted coffee production
Francesco Esposito et al.
FOOD CHEMISTRY (2020)
A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies
Lubna Rifai et al.
INTERNATIONAL JOURNAL OF TOXICOLOGY (2020)
Acrylamide levels in food products on the Slovenian market
Marjeta Mencin et al.
FOOD CONTROL (2020)
Effect of Microwave Heating on the Acrylamide Formation in Foods
Joanna Michalak et al.
MOLECULES (2020)
Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry
Amene Nematollahi et al.
JOURNAL OF CEREAL SCIENCE (2019)
Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
Sarah Raffan et al.
ANNALS OF APPLIED BIOLOGY (2019)
Simultaneous mitigation of 4(5)-methylimidazole, acrylamide, and 5-hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids
Rasha M. A. Mousa
FOOD SCIENCE & NUTRITION (2019)
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content
Dimitrios P. Balagiannis et al.
FOOD CHEMISTRY (2019)
Pectic polysaccharides as an acrylamide mitigation strategy - Competition between reducing sugars and sugar acids
Claudia P. Passos et al.
FOOD HYDROCOLLOIDS (2018)
Acrylamide in bread samples: Determining using ultrasonic-assisted extraction and microextraction method followed by gas chromatography-mass spectrometry
Elham Norouzi et al.
JOURNAL OF CEREAL SCIENCE (2018)
Overview on mitigation of acrylamide in starchy fried and baked foods
Gurunathan Baskar et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries
Asmaa Al-Asmar et al.
COATINGS (2018)
Effects of starch damage and yeast fermentation on acrylamide formation in bread
Shujun Wang et al.
FOOD CONTROL (2017)
Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes
Magdalena Surma et al.
MICROCHEMICAL JOURNAL (2017)
Antioxidant Activity of Spices and Their Impact on Human Health: A Review
Alexander Yashin et al.
ANTIOXIDANTS (2017)
A critical review on properties and applications of microbial L-asparaginases
Prajna Rao Krishnapura et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2016)
Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough
Tatiana Katsaiti et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2016)
Development of dummy molecularly imprinted based on functionalized silica nanoparticles for determination of acrylamide in processed food by matrix solid phase dispersion
Maryam Arabi et al.
FOOD CHEMISTRY (2016)
Acrylamide formation in vegetable oils and animal fats during heat treatment
G. Daniali et al.
FOOD CHEMISTRY (2016)
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
Cecile Rannou et al.
FOOD RESEARCH INTERNATIONAL (2016)
Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system
L. Rivas-Jimenez et al.
MICROBIOLOGICAL RESEARCH (2016)
Two-year carcinogenicity study of acrylamide in Wistar Han rats with in utero exposure
R. R. Maronpot et al.
EXPERIMENTAL AND TOXICOLOGIC PATHOLOGY (2015)
Acrylamide levels in selected Colombian foods
Deborah Pacetti et al.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2015)
Role of plant polyphenols in acrylamide formation and elimination
Yanbing Liu et al.
FOOD CHEMISTRY (2015)
Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating
Kubra S. Ozdemir et al.
JOURNAL OF FOOD ENGINEERING (2015)
Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination
L. Molina-Garcia et al.
FOOD ANALYTICAL METHODS (2015)
Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity
Niloofar Kahkeshani et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods
Abdalla A. Elbashir et al.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2014)
Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects
Yi Xu et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
Sol-gel hybrid methyltrimethoxysilane-tetraethoxysilane as a new dispersive solid-phase extraction material for acrylamide determination in food with direct gas chromatography-mass spectrometry analysis
Mei Musa Ali Omar et al.
FOOD CHEMISTRY (2014)
An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods
Mehmet Fatih Cengiz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Acrylamide neurotoxicity
Pinar Erkekoglu et al.
NUTRITIONAL NEUROSCIENCE (2014)
Photosynthetic assimilation of C-14 into amino acids in potato (Solanum tuberosum) and asparagine in the tubers
Nira Muttucumaru et al.
PLANTA (2014)
Reproductive toxicity in acrylamide-treated female mice
Quanwei Wei et al.
REPRODUCTIVE TOXICOLOGY (2014)
The effect of maturity stages of banana on the formation of acrylamide in banana fritters
G. Daniali et al.
FOOD CONTROL (2013)
Relationship between antioxidants and acrylamide formation: A review
Cheng Jin et al.
FOOD RESEARCH INTERNATIONAL (2013)
Reactants encapsulation and Maillard Reaction
Antonio Dario Troise et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Neurotoxicity of Acrylamide in Exposed Workers
Manuela Pennisi et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2013)
Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Daniel Wong et al.
FOOD CHEMISTRY (2012)
Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies
Alberto Fiore et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Acrylamide in snack foods
Amit Baran Das et al.
TOXICOLOGY MECHANISMS AND METHODS (2012)
Acrylamide in Foods: A Review of the Science and Future Considerations
David R. Lineback et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation
Tolgahan Kocadagli et al.
FOOD & FUNCTION (2012)
Acrylamide in Foods: Chemistry and Analysis. A Review
Javad Keramat et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Positive interaction between amino and sulfhydryl groups for acrylamide removal
Francisco J. Hidalgo et al.
FOOD RESEARCH INTERNATIONAL (2011)
Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems
Xiu-Min Chen et al.
FOOD RESEARCH INTERNATIONAL (2011)
Development of functional bread containing nanoencapsulated omega-3 fatty acids
Vural Gokmen et al.
JOURNAL OF FOOD ENGINEERING (2011)
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
Franco Pedreschi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
Edoardo Capuano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
ENHANCEMENT OF THE CAPABILITIES OF LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY WITH DERIVATIZATION: GENERAL PRINCIPLES AND APPLICATIONS
Fengguo Xu et al.
MASS SPECTROMETRY REVIEWS (2011)
被撤回的出版物: Effect of prenatal and perinatal acrylamide on the biochemical and morphological changes in liver of developing albino rat (Retracted article. See JUN, 2023)
Ahmed Aly Allam et al.
ARCHIVES OF TOXICOLOGY (2010)
The carcinogenicity of dietary acrylamide intake: A comparative discussion of epidemiological and experimental animal research
Janneke G. F. Hogervorst et al.
CRITICAL REVIEWS IN TOXICOLOGY (2010)
Acrylamide removal from heated foods
Monica Anese et al.
FOOD CHEMISTRY (2010)
Reduction of acrylamide content of ripe olives by selected additives
Francisco Javier Casado et al.
FOOD CHEMISTRY (2010)
Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips
Xiaohui Zeng et al.
FOOD CHEMISTRY (2010)
Study of acrylamide mitigation in model system: Effect of pure phenolic compounds
J. Bassama et al.
FOOD CHEMISTRY (2010)
Emissions of volatile aldehydes from heated cooking oils
Harinageswara Rao Katragadda et al.
FOOD CHEMISTRY (2010)
Acrylamide – A case study on risk analysis
Leif Busk
FOOD CONTROL (2010)
Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato
Pudota B. Bhaskar et al.
PLANT PHYSIOLOGY (2010)
Effect of prenatal and perinatal acrylamide on the biochemical and morphological changes in liver of developing albino rat
Ahmed Aly Allam et al.
ARCHIVES OF TOXICOLOGY (2010)
Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips
Xiaohui Zeng et al.
FOOD CHEMISTRY (2009)
The interaction of metal ions with Maillard reaction products in a lactose-glycine model system
Danute Teresi Ramonaityte et al.
FOOD RESEARCH INTERNATIONAL (2009)
Sulphur nutrition differentially affects the distribution of asparagine in wheat grain
Peter R. Shewry et al.
JOURNAL OF CEREAL SCIENCE (2009)
Multiple-stage extraction strategy for the determination of acrylamide in foods
Vural Goekmen et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)
Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread
P. Martinek et al.
PLANT SOIL AND ENVIRONMENT (2009)
Technological Strategies to Reduce Acrylamide Levels in Heated Foods
Monica Anese et al.
FOOD ENGINEERING REVIEWS (2009)
Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector
Yonghong Zhu et al.
FOOD CHEMISTRY (2008)
Study of nonenzymic browning in α-amino acid and γ-aminobutyric acid/sugar model systems
Lieve Lamberts et al.
FOOD CHEMISTRY (2008)
Kinetic study on the Maillard reaction.: Consideration of sugar reactivity
Delphine Laroque et al.
FOOD CHEMISTRY (2008)
The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation
George P. Rizzi
FOOD REVIEWS INTERNATIONAL (2008)
Optimization of the blanching process to reduce acrylamide in fried potatoes
Frederic Mestdagh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products
E. Bermudo et al.
TALANTA (2008)
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
Vural Goekmen et al.
FOOD AND BIOPROCESS TECHNOLOGY (2008)
Kinetics of acrylamide formation/elimination reactions as affected by water activity
Kristel De Vleeschouwer et al.
BIOTECHNOLOGY PROGRESS (2007)
Determination of acrylamide in coffee and chocolate by pressurised fluid extraction and liquid chromatography-tandem mass spectrometry
O. Pardo et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)
Acrylamide levels in cooked rice, tomato sauces and some fast food on the Italian market
F. Tateo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Determination of acrylamide levels in selected foods in Brazil
Adriana Pavesi Arisseto et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)
Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry
Susanna Eerola et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Effect of crust temperature and water content on acrylamide formation during baking of white bread:: Steam and falling temperature baking
Lilia Ahrne et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants
N. G. Halford et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (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)
Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries
Vural Gokmen et al.
JOURNAL OF FOOD ENGINEERING (2006)
Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads
Achim Claus et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products
Thomas Wenzl et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis
Elisabet Bermudo et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Rapid sample preparation method for LC-MS/MS or GC-MS analysis of acrylamide in various food matrices
Katerina Mastovska et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Analysis of acrylamide in green tea by gas chromatography - Mass spectrometry
Yuzo Mizukami et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide
Michael Granvogl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method
HZ Senyuva et al.
FOOD CHEMISTRY (2006)
A generic method for the determination of acrylamide in thermally processed foods
Vural Gokmen et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Acrylamide: Review of toxicity data and dose-response analyses for cancer and noncancer effects
A. Shipp et al.
CRITICAL REVIEWS IN TOXICOLOGY (2006)
A liquid chromatography-tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread
NJ Nielsen et al.
ANALYTICA CHIMICA ACTA (2006)
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems
Maria G. Corradini et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Determination of acrylamide in infant cereal-based foods by isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry
Y Zhang et al.
ANALYTICA CHIMICA ACTA (2005)
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems
F Robert et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Occurrence and analytical methods of acrylamide in heat-treated foods - Review and recent developments
Y Zhang et al.
JOURNAL OF CHROMATOGRAPHY A (2005)
Trace level determination of acrylamide in cereal-based foods by gas chromatography-mass spectrometry
A Pittet et al.
JOURNAL OF CHROMATOGRAPHY A (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)
Silylation of acrylamide for analysis by solid-phase microextraction/gas chromatography/ion-trap mass spectrometry
AF Lagalante et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Factors affecting the concentration of acrylamide during deep-fat frying of potatoes
B Matthäus et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2004)
Analytical methods for the determination of acrylamide in food products: a review
T Wenzl et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2003)
Chemistry, biochemistry, and safety of acrylamide. A review
M Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Acrylamide formation mechanism in heated foods
DV Zyzak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods
H Ono et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2003)
Acrylamide is formed in the Maillard reaction
DS Mottram et al.
NATURE (2002)