相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Acrylamide in Environmental Water: A Review on Sources, Exposure, and Public Health Risks
Yalcin Tepe et al.
EXPOSURE AND HEALTH (2019)
Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee
Dattatray K. Bedade et al.
FOOD CHEMISTRY (2019)
Acrylamide content in French fries prepared in food service establishments
Marta Mesias et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
Chandra S. Pundir et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Acrylamide: A review about its toxic effects in the light of Developmental Origin of Health and Disease (DOHaD) concept
Viviane Matoso et al.
FOOD CHEMISTRY (2019)
Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process
Mahin Heydari Ashkezari et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes
Marta Mesias et al.
FOOD CHEMISTRY (2018)
Impact of vacuum frying on quality of potato crisps and frying oil
Beverly Belkova et al.
FOOD CHEMISTRY (2018)
Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system
G. Daniali et al.
FOOD CHEMISTRY (2018)
Evaluation of acrylamide reduction potential of L-asparaginase from Fusarium culmorum (ASP-87) in starchy products
Anil Kumar Meghavarnam et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
A. Antunes-Rohling et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips
Yachuan Zhang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effects of starch damage and yeast fermentation on acrylamide formation in bread
Shujun Wang et al.
FOOD CONTROL (2017)
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
H. Gozde Yildiz et al.
JOURNAL OF FOOD ENGINEERING (2017)
Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment
Mahmoud M. El Tawila et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940
Fernanda Furlan Goncalves Dias et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Consumer Demand for Low-Acrylamide-Forming Potato Products: Evidence from Lab Auctions
Jonathan McFadden et al.
AMERICAN JOURNAL OF POTATO RESEARCH (2017)
Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips
M. Abboudi et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Recent developments in L-asparaginase discovery and its potential as anticancer agent
Abhinav Shrivastava et al.
CRITICAL REVIEWS IN ONCOLOGY HEMATOLOGY (2016)
The use of asparaginase to reduce acrylamide levels in cooked food
Fei Xu et al.
FOOD CHEMISTRY (2016)
Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems
Costas Constantinou et al.
FOOD CHEMISTRY (2016)
Acrylamide formation in vegetable oils and animal fats during heat treatment
G. Daniali et al.
FOOD CHEMISTRY (2016)
Influence of the frying process and potato cultivar on acrylamide formation in French fries
Yali Yang et al.
FOOD CONTROL (2016)
A novel bacterial type II L-asparaginase and evaluation of its enzymatic acrylamide reduction in French fries
Zhibin Sun et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
Elena Bartkiene et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Reduction of acrylamide level through blanching with treatment by an extremely thermostable L-asparaginase during French fries processing
Shaohua Zuo et al.
EXTREMOPHILES (2015)
Estimation of dietary exposure to acrylamide of Polish teenagers from an urban environment
Joanna Wyka et al.
FOOD AND CHEMICAL TOXICOLOGY (2015)
Role of plant polyphenols in acrylamide formation and elimination
Yanbing Liu et al.
FOOD CHEMISTRY (2015)
Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
M. Sansano et al.
JOURNAL OF FOOD SCIENCE (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)
Acrylamide toxic effects on mouse oocyte quality and fertility in vivo
Xing Duan et al.
SCIENTIFIC REPORTS (2015)
Effect of vacuum-combined baking of cookies on acrylamide content, texture and color
T. Koray Palazoglu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans
Monica Anese et al.
FOOD CHEMISTRY (2014)
Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings
Eda Demirok et al.
FOOD RESEARCH INTERNATIONAL (2014)
Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
H. Gul Akillioglu et al.
FOOD RESEARCH INTERNATIONAL (2014)
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics
H. J. Van der Fels-Klerx et al.
FOOD RESEARCH INTERNATIONAL (2014)
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
Van-Den Truong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Current issues in dietary acrylamide: formation, mitigation and risk assessment
Franco Pedreschi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (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)
Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying
Simona Urbancic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of natural extracts on the formation of acrylamide in fried potatoes
Gema Morales et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Dietary exposure to acrylamide in adolescents from a Canadian urban center
Louise Normandin et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Reduction of acrylamide formation by vanadium salt in potato French fries and chips
Diganta Kalita et al.
FOOD CHEMISTRY (2013)
Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase
Elena Bartkiene et al.
FOOD CONTROL (2013)
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
Elena Bartkiene et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Cloning, Expression, and Characterization of L-Asparaginase from a Newly Isolated Bacillus subtilis B11-06
Mingmei Jia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
Elena Bartkiene et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Dietary acrylamide exposure of the French population: Results of the second French Total Diet Study
Veronique Sirot et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Determination of acrylamide level in commercial baby foods and an assessment of infant dietary exposure
Hanna Mojska et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants
Dong Li et al.
JOURNAL OF FOOD SCIENCE (2012)
Thermal decomposition of acrylamide from polyacrylamide Time-resolved pyrolysis with ion-attachment mass spectrometry
Yuki Kitahara et al.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2012)
Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins
D. M. H. Farah et al.
2ND INTERNATIONAL CONFERENCE ON ASIA AGRICULTURE AND ANIMAL (ICAAA 2012) (2012)
Exposure to acrylamide and human cancer-a review and meta-analysis of epidemiologic studies
C. Pelucchi et al.
ANNALS OF ONCOLOGY (2011)
Acrylamide in Baking Products: A Review Article
Javad Keramat et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products
Jie Liu et al.
FOOD CHEMISTRY (2011)
Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems
Yuan Yuan et al.
FOOD RESEARCH INTERNATIONAL (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)
Vanadium in the detection, prevention and treatment of cancer: The in vivo evidence
Anupam Bishayee et al.
CANCER LETTERS (2010)
The effects of acrylamide on sperm parameters and membrane integrity of epididymal spermatozoa in mice
Mohammad Kermani-Alghoraishi et al.
EUROPEAN JOURNAL OF OBSTETRICS & GYNECOLOGY AND REPRODUCTIVE BIOLOGY (2010)
Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling
Jeroen J. Knol et al.
FOOD CHEMISTRY (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)
Emissions of volatile aldehydes from heated cooking oils
Harinageswara Rao Katragadda et al.
FOOD CHEMISTRY (2010)
The Effect of High Pressure-High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds
Kristel De Vleeschouwer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
Gunilla A. I. Viklund et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
A review on the beneficial aspects of food processing
Martinus van Boekel et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2010)
Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips
Xiaohui Zeng et al.
FOOD CHEMISTRY (2009)
Acrylamide formation in different batter formulations during microwave frying
Isil Barutcu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea
Yuzo Mizukami et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls
Achim Claus et al.
JOURNAL OF CEREAL SCIENCE (2008)
Optimization of the blanching process to reduce acrylamide in fried potatoes
Frederic Mestdagh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Acrylamide in bread. Effect of prooxidants and antioxidants
Rikke Vingborg Hedegaard et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Acrylamide reduction under different pre-treatments in French fries
Franco Pedreschi et al.
JOURNAL OF FOOD ENGINEERING (2007)
Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips
S. Belgin Erdogdu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Influence of roasting conditions on the acrylamide content and the color of roasted almonds
Helen Lukac et al.
JOURNAL OF FOOD SCIENCE (2007)
Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide
Carmelina A. Summa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Reduction of oxidative stress induced vanadium toxicity by complexing with a flavonoid, quercetin: A pragmatic therapeutic approach for diabetes
Ruchi Shukla et al.
BIOMETALS (2006)
Risk assessment of substances that are both genotoxic and carcinogenic -: Report of an International Conference organized by EFSA and WHO with support of ILSI Europe
S. Barlow et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries
P Baardseth et al.
JOURNAL OF FOOD SCIENCE (2006)
Acrylamide in roasted almonds and hazelnuts
TM Amrein et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Opinion of the Scientific Committee on a request from EFSA related to A Harmonised Approach for Risk Assessment of Substances Which are both Genotoxic and Carcinogenic (Request No EFSA-Q-2004-020) (ADOPTED ON 18 OCTOBER 2005)
Sue Barlow et al.
EFSA JOURNAL (2005)
Factors influencing acrylamide content and color in rye crisp bread
A Mustafa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Bread crust melanoldins as potential prebiotic ingredients
RC Borrelli et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Influence of variety and processing conditions on acrylamide levels in fried potato crisps
JSE Williams
FOOD CHEMISTRY (2005)
Calculations of dietary exposure to acrylamide
PE Boon et al.
MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2005)
Quantifying the formation of carcinogens during food processing: acrylamide
WL Claeys et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
Reduction of acrylamide formation in potato chips by low-temperature vacuum frying
C Granda et al.
JOURNAL OF FOOD SCIENCE (2004)
Fermentation reduces free asparagine in dough and acrylamide content in bread
H Fredriksson et al.
CEREAL CHEMISTRY (2004)
Effective ways of decreasing acrylamide content in potato crisps during processing
A Kita 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)
Reduction of acrylamide formation in potato slices during frying
F Pedreschi et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Acrylamide formation mechanism in heated foods
DV Zyzak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Gas chromatographic investigation of acrylamide formation in browning model systems
A Yasuhara et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Why asparagine needs carbohydrates to generate acrylamide
VA Yaylayan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Acrylamide in foods: Occurrence, sources, and modeling
A Becalski et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)