Related references
Note: Only part of the references are listed.Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Faima Atta Khan et al.
FOOD SCIENCE AND TECHNOLOGY (2021)
Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation
Cristina Sarion et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2021)
Effect of Flour Extraction Rate on the Sensory Evaluation of Iraqi Flatbread
Abeer S. Alhendi et al.
CURRENT NUTRITION & FOOD SCIENCE (2021)
Food and feed safety: Cases and approaches to identify the responsible toxins and toxicants
Arjen Gerssen et al.
FOOD CONTROL (2019)
The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
Karolina Miskiewicz et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Reducing the acrylamide-forming potential of wheat
Tanya Y. Curtis et al.
FOOD AND ENERGY SECURITY (2016)
Scientific Opinion on peste des petits ruminants
Charlotte Berg et al.
EFSA JOURNAL (2015)
DEVELOPMENT OF BREAD WITH NaCl REDUCTION AND CALCIUM FORTIFICATION: STUDY OF ITS QUALITY CHARACTERISTICS
Maria N. Bassett et al.
JOURNAL OF FOOD QUALITY (2014)
Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips
R. Salazar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects in the solubility of CaCO3: Experimental study and model description
B. Coto et al.
FLUID PHASE EQUILIBRIA (2012)
Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies
Ozge Cetinkaya Acar et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Dietary acrylamide exposure of the French population: Results of the second French Total Diet Study
Veronique Sirot et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Zinc and phytic acid in major foods consumed by a rural and a suburban population in central Iran
Nazanin Roohani et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (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)
Acrylamide in Baking Products: A Review Article
Javad Keramat et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System
Robert A. Levine et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Minireview on the toxicity of dietary acrylamide
Wolfram Parzefall
FOOD AND CHEMICAL TOXICOLOGY (2008)
Effectiveness of methods for reducing acrylamide in bakery products
Peter A. Sadd et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Determination of acrylamide in starch-based foods by ion-exclusion liquid chromatography
Zhiming Geng et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Chemistry of gluten proteins
Herbert Wieser
FOOD MICROBIOLOGY (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)
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
HZ Senyuva et al.
FOOD ADDITIVES AND CONTAMINANTS (2005)
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread
N Surdyk 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)
The effects of bread making process and wheat quality on French baguettes
P Baardseth et al.
JOURNAL OF CEREAL SCIENCE (2000)
Share Paper
