Taking a deep dive into acrylamide
Foods | Free Full-Text | Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System
Molecules | Free Full-Text | Spotlight on the Life Cycle of Acrylamide-Based Polymers Supporting Reductions in Environmental Footprint: Review and Recent Advances
A ?Toolbox? for the Reduction of Acrylamide in ... - FoodDrinkEurope
The acrylamide content of smokeless tobacco products – topic of research paper in Biological sciences. Download scholarly article PDF and read for free on CyberLeninka open science hub.
Relationships between acrylamide and glucose (a) or asparagine (b)... | Download Scientific Diagram
Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index - ScienceDirect
Acrylamide | EFSA
IJERPH | Free Full-Text | Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation
PDF) Factor's influence to formation of acrylamide in food
Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook | Journal of Agricultural and Food Chemistry
What Acrylamide is and How to Reduce It in Foods – Kerry Health And Nutrition Institute
Full article: Acrylamide in coffee: formation and possible mitigation strategies – a review
Foods | Free Full-Text | Formation of Acrylamide and other Heat-Induced Compounds during Panela Production
Acrylamide in Corn-Based Thermally Processed Foods: A Review | Journal of Agricultural and Food Chemistry
Effect of temperature on the amount of acrylamide formed in French... | Download Scientific Diagram
PDF) Moisture Enhances Acrylamide Reduction during Storage in Model Studies of Rye Crispbread | Per Åman - Academia.edu
Working Group 1: Mechanisms of Formation of Acrylamide in ... - jifsan
Time-dependent formation of acrylamide or 15 N-acrylamide in PBS... | Download Scientific Diagram
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods - ScienceDirect
Foods | Free Full-Text | Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation
IJMS | Free Full-Text | The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety
Toxics | Free Full-Text | A Review of Dietary Intake of Acrylamide in Humans
