Related references
Note: Only part of the references are listed.Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells
Jose Luan da Paixao Teixeira et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Hai-Teng Li et al.
FOOD CHEMISTRY (2021)
Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of 'Alto Casertano' (Campania Region)
Nicola Landi et al.
FOODS (2021)
An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts
Amal S. Albedwawi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling
Aytul Hamzalioglu et al.
FOOD CHEMISTRY (2020)
Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14-and carbon 13-labeled materials
Flavia Badoud et al.
FOOD CHEMISTRY (2020)
In vitro adsorption mechanism of acrylamide by lactic acid bacteria
Yu Shen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders
Lauren M. Crawford et al.
FOODS (2019)
In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds
Kenia Vazquez-Sanchez et al.
FOOD CHEMISTRY (2018)
Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs
Suzanne M. Hodgkinson et al.
JOURNAL OF NUTRITION (2018)
Dietary acrylamide: What happens during digestion
M. Sansano et al.
FOOD CHEMISTRY (2017)
Key role of peptidoglycan on acrylamide binding by lactic acid bacteria
Dan Zhang et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
In vitro digestion kinetics and bioaccessibility of starch in cereal food products
Mariela C. Bustos et al.
JOURNAL OF CEREAL SCIENCE (2017)
Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System
Zhiyong Xiong et al.
MOLECULES (2017)
Review of the mechanisms of probiotic actions in the prevention of colorectal cancer
Sandra A. dos Reis et al.
NUTRITION RESEARCH (2017)
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
Cecile Rannou et al.
FOOD RESEARCH INTERNATIONAL (2016)
The harmonized INFOGEST in vitro digestion method: From knowledge to action
Lotti Egger 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)
Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure
Marta Mesias et al.
FOOD AND CHEMICAL TOXICOLOGY (2015)
Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural
Yueyu Zou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods
Aytul Hamzalioglu et al.
FOOD & FUNCTION (2015)
Scientific Opinion on acrylamide in food
Diane Benford et al.
EFSA JOURNAL (2015)
Mechanistic insights into the cytotoxicity and genotoxicity induced by glycidamide in human mammary cells
Susana Bandarra et al.
MUTAGENESIS (2013)
What can play the role of gluten in gluten free pasta?
Alessandra Marti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Reactivity of acrylamide with coffee melanoidins in model systems
Silvia Pastoriza et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour
Edith Agama-Acevedo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Role of mercaptans on acrylamide elimination
Francisco J. Hidalgo et al.
FOOD CHEMISTRY (2010)
Stability of acrylamide in model systems and its reactivity with selected nucleophiles
An Adams et al.
FOOD RESEARCH INTERNATIONAL (2010)
Model Reactions of Acrylamide with Selected Amino Compounds
Rosario Zamora et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
A generic method for the determination of acrylamide in thermally processed foods
Vural Gokmen et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Toxicokinetics of acrylamide in humans after ingestion of a defined dose in a test meal to improve risk assessment for acrylamide carcinogenicity
U Fuhr et al.
CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2006)
Reduction of acrylamide uptake by dietary proteins in a Caco-2 gut model
J Schabacker et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Investigations of factors that influence the acrylamide content of heated foodstuffs
P Rydberg et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Chemistry, biochemistry, and safety of acrylamide. A review
M Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Acrylamide from Maillard reaction products
RH Stadler et al.
NATURE (2002)
Analysis of acrylamide, a carcinogen formed in heated foodstuffs
E Tareke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)