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Acrylamide in Foods: Occurrence, Sources, and Modeling
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/bf02851555openalex-snapshot
Influence of potato composition on chip color quality
inferredcites →https://doi.org/10.1021/jf00032a019openalex-snapshot
Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel
inferredcites →https://doi.org/10.1021/jf00078a015openalex-snapshot
Improved synthesis of the food mutagen 2-amino-3,7,8-trimethyl-3H-imidazo[4,5-f]quinoxaline and activity in a mammalian DNA repair system
inferredcites →https://doi.org/10.1021/jf010310gopenalex-snapshot
Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model System
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf980644eopenalex-snapshot
Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings
inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1038/419449aopenalex-snapshot
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1039/b204938dopenalex-snapshot
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb10432.xopenalex-snapshot
Maillard Browning of Common Amino Acids and Sugars
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Evaluation of the Effect of Enzymatic Pretreatment with L-Asparaginase on Acrylamide Formation During Microwave, Air and Deep Frying of Potatoes
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Maillard Reaction in Flavor Generation
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Application Of the Haccp Approach for the Management Of Processing Contaminants
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Browning in Bakery Products
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Deliberate Chemical Contamination and Processing Contamination
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Asparaginase – An Enzyme for Acrylamide Reduction in Food Products
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Minimization Strategies: Acrylamide
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A comprehensive review on microbial l ‐asparaginase: Bioprocessing, characterization, and industrial applications
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Acrylamide in heated potato products – analytics and formation routes
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Hazard analysis and critical control point of frying – safety assurance of fried foods
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Acrylamide – Still a matter of concern for fried potato food?*
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The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods
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Electrochemical Analysis of Acrylamide Using Screen‐Printed Carboxylated Single‐Walled Carbon Nanotube Electrodes
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CE: A useful analytical tool for the characterization of Maillard reaction products in foods
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Possible metabolic effect of acrylamide on biological system
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Effects of different roasting methods on formation of acrylamide in pistachio
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Global nutritional challenges of reformulated food: A review
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Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
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In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market
inferred← citeshttps://doi.org/10.1002/fsn3.70347openalex-snapshot
Effect of Zedo Gum‐Based Coatings Containing Tarragon and Zataria multiflora Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips
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Hydrogen‐bonding Structures and Energetics of Acrylamide Isomers, Tautomers, and Dimers: An ab initio Study and Spectral Analysis
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Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation
inferred← citeshttps://doi.org/10.1002/jsfa.11098openalex-snapshot
Acrylamide in n on‐centrifugal sugars and syrups
inferred← citeshttps://doi.org/10.1002/jsfa.2652openalex-snapshot
Determination of acrylamide content of food products in Korea
inferred← citeshttps://doi.org/10.1002/jsfa.3090openalex-snapshot
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps
inferred← citeshttps://doi.org/10.1002/jsfa.3524openalex-snapshot
Yield and quality of early potato cultivars in relation to the use of glufosinate‐ammonium as desiccant
inferred← citeshttps://doi.org/10.1002/jsfa.3640openalex-snapshot
Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP‐HPLC‐DAD
inferred← citeshttps://doi.org/10.1002/jsfa.6076openalex-snapshot
Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions
inferred← citeshttps://doi.org/10.1002/jsfa.7162openalex-snapshot
Effect of garlic powder on acrylamide formation in a low‐moisture model system and bread baking
inferred← citeshttps://doi.org/10.1002/jssc.201300694openalex-snapshot
Electropolymerization of single‐walled carbon nanotubes composited with polypyrrole as a solid‐phase microextraction fiber for the detection of acrylamide in food samples using GC with electron‐capture detection
inferred← citeshttps://doi.org/10.1002/jssc.201600385openalex-snapshot
High‐efficiency sample preparation approach to determine acrylamide levels in high‐fat foods
inferred← citeshttps://doi.org/10.1002/mas.20028openalex-snapshot
Contribution of mass spectrometry to the study of the Maillard reaction in food
inferred← citeshttps://doi.org/10.1002/mnfr.200600039openalex-snapshot
Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals
inferred← citeshttps://doi.org/10.1002/mnfr.200600121openalex-snapshot
Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network
inferred← citeshttps://doi.org/10.1002/mnfr.200600167openalex-snapshot
Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry
inferred← citeshttps://doi.org/10.1002/mnfr.200700240openalex-snapshot
Acrylamide in home‐prepared roasted potatoes
inferred← citeshttps://doi.org/10.1002/mnfr.200700343openalex-snapshot
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
inferred← citeshttps://doi.org/10.1002/mnfr.201200323openalex-snapshot
Profiling of mercapturic acids of acrolein and acrylamide in human urine after consumption of potato crisps*
inferred← citeshttps://doi.org/10.1002/rcm.8960openalex-snapshot
Metal‐ion‐assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_13openalex-snapshot
Acrylamide Formation in Different Foods and Potential Strategies for Reduction
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_14openalex-snapshot
Mechanisms of Acrylamide Formation
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_15openalex-snapshot
Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_16openalex-snapshot
New Aspects on the Formation and Analysis of Acrylamide
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_17openalex-snapshot
Formation of Acrylamide from Lipids
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_2openalex-snapshot
Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_20openalex-snapshot
Determination of Acrylamide in Various Food Matrices
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_23openalex-snapshot
On Line Monitoring of Acrylamide Formation
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_24openalex-snapshot
Factors That Influence the Acrylamide Content of Heated Foods
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_25openalex-snapshot
Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_26openalex-snapshot
Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_30openalex-snapshot
Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_33openalex-snapshot
Factors Influencing Acrylamide Formation in Gingerbread
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_34openalex-snapshot
Effects of Consumer Food Preparation on Acrylamide Formation
inferred← citeshttps://doi.org/10.1007/978-1-4614-1587-9_21openalex-snapshot
Reducing process-induced toxins in foods
inferred← citeshttps://doi.org/10.1007/978-1-4939-6496-3_19openalex-snapshot
Mitigation of Acrylamide Formation in Highly Consumed Foods
inferred← citeshttps://doi.org/10.1007/978-1-60327-571-2_17openalex-snapshot
Ill Health Effects of Food Lipids: Consequences of Inadequate Food Processing, Storage and Cooking
inferred← citeshttps://doi.org/10.1007/978-3-319-24040-4_5openalex-snapshot
Acrylamide Formation in Foods: Role of Composition and Processing
inferred← citeshttps://doi.org/10.1007/978-3-319-76923-3_4openalex-snapshot
The Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product
inferred← citeshttps://doi.org/10.1007/978-3-642-36605-5_1openalex-snapshot
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
inferred← citeshttps://doi.org/10.1007/978-3-642-41609-5_1-1openalex-snapshot
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
inferred← citeshttps://doi.org/10.1007/bf03175579openalex-snapshot
Overexpression of type I L-asparaginase ofBacillus subtilis inEscherichia coli, rapid purification and characterisation of recombinant type I L-asparaginase
inferred← citeshttps://doi.org/10.1007/s00122-018-3163-xopenalex-snapshot
Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor?
inferred← citeshttps://doi.org/10.1007/s00125-025-06358-xopenalex-snapshot
Targeting ultra-processed foods for prevention of type 2 diabetes: state of the evidence and future directions
inferred← citeshttps://doi.org/10.1007/s00216-004-2591-4openalex-snapshot
Evaluation of the results from an inter-laboratory comparison study of the determination of acrylamide in crispbread and butter cookies
inferred← citeshttps://doi.org/10.1007/s00216-010-3953-8openalex-snapshot
Development of a certified reference material for the determination of acrylamide in potato chips
inferred← citeshttps://doi.org/10.1007/s00216-011-5237-3openalex-snapshot
Challenges and trends in the determination of selected chemical contaminants and allergens in food
inferred← citeshttps://doi.org/10.1007/s00216-020-02719-0openalex-snapshot
Development of certified reference materials for the determination of cadmium and acrylamide in cocoa
inferred← citeshttps://doi.org/10.1007/s00217-003-0753-9openalex-snapshot
French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts
inferred← citeshttps://doi.org/10.1007/s00217-003-0779-zopenalex-snapshot
How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?
inferred← citeshttps://doi.org/10.1007/s00217-004-1025-zopenalex-snapshot
Potential for acrylamide formation in potatoes: data from the 2003 harvest
inferred← citeshttps://doi.org/10.1007/s00217-005-1156-xopenalex-snapshot
Acrylamide in almond products
inferred← citeshttps://doi.org/10.1007/s00217-006-0319-8openalex-snapshot
Inhibition of acrylamide formation in asparagine/d-glucose model system by NaCl addition
inferred← citeshttps://doi.org/10.1007/s00217-006-0486-7openalex-snapshot
Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system
inferred← citeshttps://doi.org/10.1007/s00217-006-0492-9openalex-snapshot
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
inferred← citeshttps://doi.org/10.1007/s00217-007-0658-0openalex-snapshot
High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model
inferred← citeshttps://doi.org/10.1007/s00217-007-0693-xopenalex-snapshot
Effect of radiofrequency heating on acrylamide formation in bakery products
inferred← citeshttps://doi.org/10.1007/s00217-007-0750-5openalex-snapshot
Acrylamide in bread. Effect of prooxidants and antioxidants
inferred← citeshttps://doi.org/10.1007/s00217-008-0936-5openalex-snapshot
Characterization of the Maillard reaction in bread crisps
inferred← citeshttps://doi.org/10.1007/s00217-009-1026-zopenalex-snapshot
Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation
inferred← citeshttps://doi.org/10.1007/s00217-011-1607-5openalex-snapshot
Amino acid profiles in unripe Arabica coffee fruits processed using wet and dry methods
inferred← citeshttps://doi.org/10.1007/s00217-012-1839-zopenalex-snapshot
Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating
inferred← citeshttps://doi.org/10.1007/s00217-013-1935-8openalex-snapshot
Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type
inferred← citeshttps://doi.org/10.1007/s00217-013-2086-7openalex-snapshot
Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.)
inferred← citeshttps://doi.org/10.1007/s00217-018-3067-7openalex-snapshot
Assessment of thermal processing contaminant levels in dried and smoked fruits
inferred← citeshttps://doi.org/10.1007/s00217-020-03481-4openalex-snapshot
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
inferred← citeshttps://doi.org/10.1007/s00284-010-9761-8openalex-snapshot
Characterization of Acrylamidase Isolated from a Newly Isolated Acrylamide-Utilizing Bacterium, Ralstonia eutropha AUM-01
inferred← citeshttps://doi.org/10.1007/s10068-019-00592-xopenalex-snapshot
Effect of ground ginger on dough and biscuit characteristics and acrylamide content
inferred← citeshttps://doi.org/10.1007/s10068-023-01242-zopenalex-snapshot
Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment
inferred← citeshttps://doi.org/10.1007/s10337-012-2195-7openalex-snapshot
Determination of Trace Acrylamide in Potato Chip and Bread Crust Based on SPE and HPLC
inferred← citeshttps://doi.org/10.1007/s11033-022-07642-4openalex-snapshot
A systematic review on the effects of acrylamide and bisphenol A on the development of Drosophila melanogaster
inferred← citeshttps://doi.org/10.1007/s11356-016-6815-xopenalex-snapshot
RETRACTED ARTICLE: Neurotransmissional, structural, and conduction velocity changes in cerebral ganglions of Lumbricus terrestris on exposure to acrylamide
inferred← citeshttps://doi.org/10.1007/s11356-020-12287-6openalex-snapshot
Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities
inferred← citeshttps://doi.org/10.1007/s11356-023-30437-4openalex-snapshot
Acrylamide toxicity in aquatic animals and its mitigation approaches: an updated overview
inferred← citeshttps://doi.org/10.1007/s11540-008-9111-4openalex-snapshot
Healthy Aspects of Potatoes as Part of the Human Diet
inferred← citeshttps://doi.org/10.1007/s11540-022-09556-xopenalex-snapshot
Effect of Deep-Fat Frying on French Fries Quality of New Somatic Hybrid Potatoes
inferred← citeshttps://doi.org/10.1007/s11540-022-09568-7openalex-snapshot
On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes
inferred← citeshttps://doi.org/10.1007/s11540-023-09634-8openalex-snapshot
Acrylamide in Thermally Processed Potato Products
inferred← citeshttps://doi.org/10.1007/s11694-019-00163-yopenalex-snapshot
Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits
inferred← citeshttps://doi.org/10.1007/s11694-019-00252-yopenalex-snapshot
Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract
inferred← citeshttps://doi.org/10.1007/s11694-020-00470-9openalex-snapshot
The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit
inferred← citeshttps://doi.org/10.1007/s11694-022-01568-yopenalex-snapshot
Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation
inferred← citeshttps://doi.org/10.1007/s11738-016-2290-8openalex-snapshot
Acrylamide in processed potato products: progress made and present status
inferred← citeshttps://doi.org/10.1007/s11746-004-0893-8openalex-snapshot
Effects of flour sources on acrylamide formation and oil uptake in fried batters
inferred← citeshttps://doi.org/10.1007/s11912-023-01437-xopenalex-snapshot
Kidney Cancer Integrative Oncology: Possible Options for Care
inferred← citeshttps://doi.org/10.1007/s11947-007-0005-2openalex-snapshot
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
inferred← citeshttps://doi.org/10.1007/s11947-007-0043-9openalex-snapshot
Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties
inferred← citeshttps://doi.org/10.1007/s11947-010-0470-xopenalex-snapshot
Acrylamide in Foods: Chemistry and Analysis. A Review
inferred← citeshttps://doi.org/10.1007/s11947-010-0495-1openalex-snapshot
Acrylamide in Baking Products: A Review Article
inferred← citeshttps://doi.org/10.1007/s11947-013-1108-6openalex-snapshot
Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment
inferred← citeshttps://doi.org/10.1007/s12011-020-02111-0openalex-snapshot
The Effects of Selenium in Acrylamide-Induced Nephrotoxicity in Rats: Roles of Oxidative Stress, Inflammation, Apoptosis, and DNA Damage
inferred← citeshttps://doi.org/10.1007/s12161-007-9001-4openalex-snapshot
A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products
inferred← citeshttps://doi.org/10.1007/s12161-013-9749-7openalex-snapshot
Development of a Highly Sensitive Competitive Indirect Enzyme-Linked Immunosorbent Assay for Detection of Acrylamide in Foods and Water
inferred← citeshttps://doi.org/10.1007/s12161-020-01835-yopenalex-snapshot
Fluorescence Determination of Acrylamide in Snack, Seasoning, and Refreshment Food Samples with an iOS Gadget–Based Digital Imaging Colorimeter
inferred← citeshttps://doi.org/10.1007/s12161-021-02168-0openalex-snapshot
Advances in Analysis of Contaminants in Foodstuffs on the Basis of Orbitrap Mass Spectrometry: a Review
inferred← citeshttps://doi.org/10.1007/s12161-022-02239-wopenalex-snapshot
Formation, Mitigation, and Detection of Acrylamide in Foods
inferred← citeshttps://doi.org/10.1007/s12161-026-03111-xopenalex-snapshot
Quantitative Determination of Acrylamide and 5-Hydroxymethylfurfural in Fried Fish Sausage Using An Improved Dispersive Liquid–liquid Microextraction and HPLC–UV Method
inferred← citeshttps://doi.org/10.1007/s12230-014-9393-9openalex-snapshot
Effect of Genotype and Storage on Glycoalkaloid and Acrylamide Content and Sensory Attributes of Potato Chips
inferred← citeshttps://doi.org/10.1007/s12230-015-9485-1openalex-snapshot
Biotech Potatoes in the 21st Century: 20 Years Since the First Biotech Potato
inferred← citeshttps://doi.org/10.1007/s12230-018-09704-5openalex-snapshot
Effects of Cooking Methods on Nutritional Content in Potato Tubers
inferred← citeshttps://doi.org/10.1007/s12230-018-9659-8openalex-snapshot
Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes
inferred← citeshttps://doi.org/10.1007/s12393-009-9008-2openalex-snapshot
Technological Strategies to Reduce Acrylamide Levels in Heated Foods
inferred← citeshttps://doi.org/10.1007/s13197-018-3349-xopenalex-snapshot
The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
inferred← citeshttps://doi.org/10.1007/s13197-021-05328-6openalex-snapshot
Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions
inferred← citeshttps://doi.org/10.1007/s13205-015-0278-5openalex-snapshot
Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
inferred← citeshttps://doi.org/10.1007/s13205-022-03197-0openalex-snapshot
Temperature dependent autocleavage and applications of recombinant L-asparaginase from Thermococcus kodakarensis for acrylamide mitigation
inferred← citeshttps://doi.org/10.1016/b978-0-08-100522-4.00016-xopenalex-snapshot
Baking and roasting
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22827-8openalex-snapshot
Mitigation of Acrylamide in Thermally Processed Foods
inferred← citeshttps://doi.org/10.1016/b978-0-08-102519-2.00010-4openalex-snapshot
Acrylamide in bread and baked products
inferred← citeshttps://doi.org/10.1016/b978-0-12-373660-4.00024-7openalex-snapshot
Frying, Baking, Roasting
inferred← citeshttps://doi.org/10.1016/b978-0-12-415923-5.00024-1openalex-snapshot
Frying, Baking, Roasting
inferred← citeshttps://doi.org/10.1016/b978-0-12-800002-1.00015-7openalex-snapshot
Fried and Dehydrated Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-800002-1.00018-2openalex-snapshot
Acrylamide in Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-801916-0.00020-0openalex-snapshot
Acrylamide in ready-to-eat foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00008-5openalex-snapshot
Acrylamide in Fried Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00009-7openalex-snapshot
Acrylamide in Coffee and Coffee Substitutes
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00010-3openalex-snapshot
Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00013-9openalex-snapshot
Acrylamide in Battered Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00016-4openalex-snapshot
Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00017-6openalex-snapshot
Relationship between Antioxidants and Acrylamide Formation
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00022-xopenalex-snapshot
Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00023-1openalex-snapshot
Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00024-3openalex-snapshot
Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00026-7openalex-snapshot
Detection of Acrylamide by Biosensors
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.02001-5openalex-snapshot
Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-812018-7.00024-5openalex-snapshot
Frying, baking, and roasting
inferred← citeshttps://doi.org/10.1016/b978-0-12-813637-9.00010-7openalex-snapshot
Sweet potato staple foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-815270-6.00014-1openalex-snapshot
Toxicological Aspects of Ingredients Used in Nonalcoholic Beverages
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00010-5openalex-snapshot
Generation of process-induced toxicants
inferred← citeshttps://doi.org/10.1016/b978-0-12-822945-3.00022-1openalex-snapshot
l-Asparaginases from hyperthermophilic archaea and their applications
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00005-9openalex-snapshot
Acrylamide in fried potato products
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00007-2openalex-snapshot
Alternative technologies for the mitigation of acrylamide in processed foods
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00009-6openalex-snapshot
Lipid oxidation promotes acrylamide formation in lipid-rich systems
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00013-8openalex-snapshot
Relationship between antioxidants and acrylamide formation
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00023-0openalex-snapshot
Detection of acrylamide by biosensors
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00026-6openalex-snapshot
Acrylamide in soybean products, roasted nuts, and dried fruits
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00029-1openalex-snapshot
Acrylamide in battered products
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00030-8openalex-snapshot
Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.02001-4openalex-snapshot
Introduction: potential safety risks associated with thermal processing of foods
inferred← citeshttps://doi.org/10.1016/b978-0-443-18622-6.00002-5openalex-snapshot
Safety aspects of natural starter used in sourdough products
inferred← citeshttps://doi.org/10.1016/b978-0-444-59389-4.00005-7openalex-snapshot
Recent Insights in Acrylamide as Carcinogen in Foodstuffs
inferred← citeshttps://doi.org/10.1016/b978-044452843-8/50015-8openalex-snapshot
Liquid chromatography-mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.aca.2004.03.086openalex-snapshot
Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.aca.2004.05.064openalex-snapshot
Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee
inferred← citeshttps://doi.org/10.1016/j.aca.2005.07.005openalex-snapshot
Determination of acrylamide in infant cereal-based foods by isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.aca.2005.09.077openalex-snapshot
A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread
inferred← citeshttps://doi.org/10.1016/j.aca.2005.12.003openalex-snapshot
Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedure
inferred← citeshttps://doi.org/10.1016/j.aca.2006.07.001openalex-snapshot
Direct determination of acrylamide in food by gas chromatography–high-resolution time-of-flight mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.aca.2006.10.061openalex-snapshot
Determination of acrylamide in Chinese traditional carbohydrate-rich foods using gas chromatography with micro-electron capture detector and isotope dilution liquid chromatography combined with electrospray ionization tandem mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.aca.2009.03.036openalex-snapshot
Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101303openalex-snapshot
Quality and nutritional evaluation of bakery products enriched with cricket meal
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102575openalex-snapshot
Multi-analyte food safety assessment of commercial noodles from Dhaka, Bangladesh: Potentially toxic trace elements, acrylamide, sodium benzoate and dietary health risk
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102681openalex-snapshot
Investigate the effect of carboxymethyl chitosan addition on the mitigating acrylamide formation in non-centrifugal cane sugar
inferred← citeshttps://doi.org/10.1016/j.bcab.2014.07.004openalex-snapshot
Purification and partial characterization of a low molecular weight l-asparaginase produced from corn cob waste
inferred← citeshttps://doi.org/10.1016/j.canlet.2004.12.019openalex-snapshot
Enhancement by acrylamide of N-methyl-N-nitrosourea-induced rat mammary tumor development—possible application for a model to detect co-modifiers of carcinogenesis
inferred← citeshttps://doi.org/10.1016/j.chroma.2004.02.037openalex-snapshot
Trace level determination of acrylamide in cereal-based foods by gas chromatography–mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.chroma.2004.10.094openalex-snapshot
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
inferred← citeshttps://doi.org/10.1016/j.chroma.2005.03.123openalex-snapshot
Occurrence and analytical methods of acrylamide in heat-treated foods
inferred← citeshttps://doi.org/10.1016/j.chroma.2005.04.037openalex-snapshot
Determination of acrylamide and methacrylamide by normal phase high performance liquid chromatography and UV detection
inferred← citeshttps://doi.org/10.1016/j.chroma.2005.10.074openalex-snapshot
Analysis of acrylamide in food samples by capillary zone electrophoresis
inferred← citeshttps://doi.org/10.1016/j.chroma.2005.12.076openalex-snapshot
Determination of acrylamide and acrylic acid by isocratic liquid chromatography with pulsed electrochemical detection
inferred← citeshttps://doi.org/10.1016/j.chroma.2006.01.084openalex-snapshot
A generic method for the determination of acrylamide in thermally processed foods
inferred← citeshttps://doi.org/10.1016/j.chroma.2006.03.042openalex-snapshot
Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector
inferred← citeshttps://doi.org/10.1016/j.chroma.2006.06.076openalex-snapshot
Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis
inferred← citeshttps://doi.org/10.1016/j.chroma.2006.11.077openalex-snapshot
New materials in sorptive extraction techniques for polar compounds
inferred← citeshttps://doi.org/10.1016/j.chroma.2007.03.008openalex-snapshot
Field amplified sample injection–capillary electrophoresis–tandem mass spectrometry for the analysis of acrylamide in foodstuffs
inferred← citeshttps://doi.org/10.1016/j.ecoenv.2023.115059openalex-snapshot
Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review
inferred← citeshttps://doi.org/10.1016/j.ecoenv.2025.119200openalex-snapshot
The hidden hazard in kitchen environment: A preliminary study of health risks associated with inhaling acrylamide during French fries frying
inferred← citeshttps://doi.org/10.1016/j.fbp.2007.10.014openalex-snapshot
Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals
inferred← citeshttps://doi.org/10.1016/j.fct.2004.11.004openalex-snapshot
Human exposure and internal dose assessments of acrylamide in food
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