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Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1006/taap.1993.1085openalex-snapshot
Determination of Hemoglobin Adducts in Humans Occupationally Exposed to Acrylamide
inferredcites →https://doi.org/10.1016/0021-9673(87)80074-2openalex-snapshot
Chemistry of acrylamide bromination for trace analysis by gas chromatography and gas chromatography-mass spectrometry
inferredcites →https://doi.org/10.1016/s0378-4347(01)00191-8openalex-snapshot
Determination of acrylamide and glycidamide in rat plasma by reversed-phase high performance liquid chromatography
inferredcites →https://doi.org/10.1016/s1044-0305(96)00202-4openalex-snapshot
Positive ion electrospray ionization mass spectrometry of oligonucleotides
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf020889yopenalex-snapshot
Acrylamide in Foods: Occurrence, Sources, and Modeling
inferredcites →https://doi.org/10.1021/jf034180iopenalex-snapshot
Acrylamide Formation Mechanism in Heated Foods
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/10.1093/chromsci/33.2.61openalex-snapshot
SFC-FTIR Spectroscopy and SFC-MS of Nonvolatile Extractants of Microwave Susceptor Packaging
inferredcites →https://doi.org/10.1093/chromsci/37.7.240openalex-snapshot
Analysis of Residual Acrylamide In Field Crops
inferredcites →https://doi.org/10.1093/milmed/146.3.176openalex-snapshot
Experimental and Clinical Neurotoxicology
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Development of a Greener and More Sustainable Method to Determine Acrylamide in Corn Products: Evaluation of Levels in Corn-Based Products
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Acrylamide in heated potato products – analytics and formation routes
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Microemulsion electrokinetic chromatography for the analysis of acrylamide in food
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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
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A new approach based on off‐line coupling of high‐performance liquid chromatography with gas chromatography‐mass spectrometry to determine acrylamide in coffee brew
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Asparagin und 3‐Aminopropionamid in Oliven: Erfolgt die Acrylamid‐Bildung über die Maillard‐Reaktion?
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Contribution of mass spectrometry to the study of the Maillard reaction in food
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A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS
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Computer vision based analysis of potato chips – A tool for rapid detection of acrylamide level
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Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals
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Current Awareness in Phytochemical Analysis
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Designing a bacterial cellulose‐based hydrogel incorporated with manganese sulfide and graphene oxide for green extraction of acrylamide in bread samples
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Acrylamide Formation in Different Foods and Potential Strategies for Reduction
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Formation of Acrylamide from Lipids
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Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products
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Effects of Consumer Food Preparation on Acrylamide Formation
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Acetone extraction and HPLC determination of acrylamide in potato chips
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Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food
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Development of a certified reference material for the determination of acrylamide in potato chips
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Development of a certified reference material for the accurate analysis of the acrylamide content in infant formula
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In GC-MS, acrylamide from heated foods may be coeluted with 3-hydroxy propionitrile
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Acrylamide in Foods: Chemistry and Analysis. A Review
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Optimization of Pretreatment for Free and Bound Nε-(carboxymethyl)lysine Analysis in Soy Sauce
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Process standardization and storability of calcium fortified potato chips through vacuum impregnation
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Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips
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Acrylamide: US FDA Guidance to Industry
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Acrylamide in Potato Products
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Advanced Analytical Techniques for Quality Evaluation of Potato and Its Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00012-7openalex-snapshot
Acrylamide in Table Olives
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
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Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00003-5openalex-snapshot
Acrylamide in table olives
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Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies
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Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods
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.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.2004.10.094openalex-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.2005.10.061openalex-snapshot
Development of a quantitative method for determination of acrylamide in infant powdered milk and baby foods in jars using isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry
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
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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.2024.465012openalex-snapshot
Development and validation of LC-MS/MS method for trace analysis of acrylamide, acrylic acid and N, N-methylene bis acrylamide in sandy loam soil
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Human exposure and internal dose assessments of acrylamide in food
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The acrylamide intake via some common baby food for children in Sweden during their first year of life—an improved method for analysis of acrylamide
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Urinary acrylamide metabolites as biomarkers for short-term dietary exposure to acrylamide
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Probabilistic non-carcinogenic and carcinogenic risk assessments (Monte Carlo simulation method) of the measured acrylamide content in Tah-dig using QuEChERS extraction and UHPLC-MS/MS
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Acrylamide content in popcorn from Spanish market: Risk assessment
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Quantification of acrylamide in infant formula via a modified QuEChERS protocol coupled with high-performance liquid chromatography-tandem mass spectrometry
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Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography–mass spectrometry method
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Determination of acrylamide in potato chips by a reversed-phase LC–MS method based on a stable isotope dilution assay
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An improved LC-MS/MS method for the quantitation of acrylamide in processed foods
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Acrylamide in espresso coffee: Influence of species, roast degree and brew length
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Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies
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Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips
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Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection
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Acrylamide in commercial table olives and the effect of domestic cooking
inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111287openalex-snapshot
Factors impacting acrylamide formation in table olives with particular focus on polyphenols
inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111307openalex-snapshot
Characterization of preservation solutions of Spanish black olives and potential for acrylamide formation in processed products
inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111472openalex-snapshot
Insights into acrylamide formation in table olives
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Application of green analytical chemistry for acrylamide determination in Iranian traditional breads: a human risk assessment study
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Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2019.100163openalex-snapshot
Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures
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Multiple-stage extraction strategy for the determination of acrylamide in foods
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The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Türkiye
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Effects of different brewing conditions on acrylamide levels in Turkish black tea and health risk assessment
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The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye
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An architecture for acrylamide detection in carbohydrate-rich food products using deep learning method
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An improved extraction and LC-MS/MS method for acrylamide quantification in coffee
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Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes
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Assessment of black ripe olive processing for acrylamide mitigation
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Kinetic modeling of acrylamide formation during seaweed bread baking
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SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods
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Toxicokinetics of acrylamide and glycidamide in B6C3F mice
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Relationships between biomarkers of exposure and toxicokinetics in Fischer 344 rats and B6C3F1 mice administered single doses of acrylamide and glycidamide and multiple doses of acrylamide
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Separation and determination of acrylamide in potato chips by micellar electrokinetic capillary chromatography
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New trends in quantification of acrylamide in food products
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Urinary excretion of acrylamide and metabolites in Fischer 344 rats and B6C3F1 mice administered a single dose of acrylamide
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LC–MS/MS analysis of organic toxics in food
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Polyacrylamide in Agriculture and Environmental Land Management
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Chapter 20 Acrylamide, Chloropropanols and Chloropropanol Esters, Furan
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Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide
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Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat-Processed Foods Employing Enhanced Matrix Removal—Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography–Tandem Mass Spectrometry
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Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives
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New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes
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Improved Sample Preparation to Determine Acrylamide in Difficult Matrixes Such as Chocolate Powder, Cocoa, and Coffee by Liquid Chromatography Tandem Mass Spectroscopy
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Rapid Sample Preparation Method for LC−MS/MS or GC−MS Analysis of Acrylamide in Various Food Matrices
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Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips
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Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries
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Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
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Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
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Application of infrared microspectroscopy and chemometric analysis for screening the acrylamide content in potato chips
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Surface-enhanced Raman spectroscopy and microfluidic platforms: challenges, solutions and potential applications
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Direct determination of acrylamide in coffee seeds by soxhlet extraction and GC-MS analysis
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Catalytic Square-Wave Voltammetric Determination of Acrylamide in Potato Chips
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Hepatoprotective effect of Raspberry ketone and white tea against acrylamide-induced toxicity in rats
inferred← citeshttps://doi.org/10.1080/02652030500109834openalex-snapshot
Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting
inferred← citeshttps://doi.org/10.1080/02652030500415645openalex-snapshot
Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate
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Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods
inferred← citeshttps://doi.org/10.1080/02652030512331344178openalex-snapshot
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
inferred← citeshttps://doi.org/10.1080/02652030600889608openalex-snapshot
Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up
inferred← citeshttps://doi.org/10.1080/02652030601064839openalex-snapshot
Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings
inferred← citeshttps://doi.org/10.1080/02652030701235198openalex-snapshot
Determination of acrylamide in coffee and chocolate by pressurised fluid extraction and liquid chromatography–tandem mass spectrometry
inferred← citeshttps://doi.org/10.1080/02652030701242558openalex-snapshot
Occurrence of acrylamide in selected foods and mitigation options
inferred← citeshttps://doi.org/10.1080/02652030701243119openalex-snapshot
Acrylamide in coffee: Review of progress in analysis, formation and level reduction
inferred← citeshttps://doi.org/10.1080/02652030802477954openalex-snapshot
Dietary exposure to acrylamide from potato crisps to the Spanish population
inferred← citeshttps://doi.org/10.1080/02652030802512461openalex-snapshot
Survey of acrylamide levels in Chinese foods
inferred← citeshttps://doi.org/10.1080/02652030902939689openalex-snapshot
Validation by collaborative trial of an isotope dilution liquid chromatographic tandem mass spectrometric method to determine the content of acrylamide in roasted coffee
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Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods
inferred← citeshttps://doi.org/10.1080/10408690490478082openalex-snapshot
A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
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LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China
inferred← citeshttps://doi.org/10.1080/19393210.2019.1576774openalex-snapshot
Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam
inferred← citeshttps://doi.org/10.1080/19393210.2019.1666924openalex-snapshot
Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures
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A method for the determination of acrylamide in a broad variety of processed foods by GC–MS using xanthydrol derivatization
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Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010
inferred← citeshttps://doi.org/10.1080/19440049.2013.805439openalex-snapshot
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011
inferred← citeshttps://doi.org/10.1080/19440049.2019.1586454openalex-snapshot
Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market
inferred← citeshttps://doi.org/10.1080/19440049.2019.1637548openalex-snapshot
Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data
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The determination of acrylamide content in brewed coffee samples marketed in Turkey
inferred← citeshttps://doi.org/10.1080/19440049.2026.2613422openalex-snapshot
Effects of different brewing conditions on acrylamide levels in Turkish green tea and assessment of carcinogenic and non-carcinogenic health risks
inferred← citeshttps://doi.org/10.1080/19476337.2010.538861openalex-snapshot
Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method
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Acrylamide Analysis in Tobacco, Alternative Tobacco Products, and Cigarette Smoke
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Effect of vacuum frying on changes in the quality attributes of three varieties of maize
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Comparison of Estimated Dietary Intake of Acrylamide with Hemoglobin Adducts of Acrylamide and Glycidamide
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Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry
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KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS
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Development and Validation of a Matrix Solid‐Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee Substitutes
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Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
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The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time
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The effect of potato ( Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries
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Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation
inferred← citeshttps://doi.org/10.1146/annurev-food-022811-101114openalex-snapshot
Acrylamide in Foods: A Review of the Science and Future Considerations
inferred← citeshttps://doi.org/10.1155/2022/2152615openalex-snapshot
Advances in the Application of Liquid Chromatography in the Detection of Pollutants
inferred← citeshttps://doi.org/10.11648/j.wjfst.20180202.12openalex-snapshot
Effect of Microwave Frying on Acrylamide Formation in Potato Chips
inferred← citeshttps://doi.org/10.12944/crnfsj.3.1.03openalex-snapshot
Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective
inferred← citeshttps://doi.org/10.14267/phd.2015001openalex-snapshot
Maillard Reaction Products: Occurence, mitigation strategies and their physiological relevance
inferred← citeshttps://doi.org/10.1515/reveh-2022-0085openalex-snapshot
Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis
inferred← citeshttps://doi.org/10.1533/9781845692018.2.214openalex-snapshot
Assessing exposure levels of acrylamide
inferred← citeshttps://doi.org/10.17306/j.afs.2016.1.1openalex-snapshot
Solid-Phase Extraction (SPE): Principles and Applications in Food Samples
inferred← citeshttps://doi.org/10.21608/jfds.2010.82090openalex-snapshot
ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS
inferred← citeshttps://doi.org/10.21923/jesd.1341418openalex-snapshot
FARKLI YETİŞTİRME YÖNTEMLERİNİN NATÜREL VE KAVRULMUŞ FINDIKLARIN AĞIR METAL, HMF VE AKRİLAMİD DÜZEYLERİNE ETKİSİ
inferred← citeshttps://doi.org/10.31883/pjfns/106128openalex-snapshot
Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
inferred← citeshttps://doi.org/10.32474/aoics.2018.01.000103openalex-snapshot
Liquid Chromatography-Mass Spectrometry and Its Applications: A Brief Review
inferred← citeshttps://doi.org/10.33263/lianbs111.31553165openalex-snapshot
Determination of Acrylamide Levels in Infant Formulas and Baby Biscuits Sold in Turkey
inferred← citeshttps://doi.org/10.3390/foods10071557openalex-snapshot
Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction
inferred← citeshttps://doi.org/10.3390/foods10092110openalex-snapshot
Determination of Acrylamide in Selected Foods from the Romanian Market
inferred← citeshttps://doi.org/10.3390/foods12214037openalex-snapshot
New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives
inferred← citeshttps://doi.org/10.3390/polym14193961openalex-snapshot
Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits
inferred← citeshttps://doi.org/10.35219/foodtechnology.2021.1.05openalex-snapshot
Validation of an analytical method for the determination of acrylamide in potato chips and french fries
inferred← citeshttps://doi.org/10.38212/2224-6614.2604openalex-snapshot
Validation of an improved LC/MS/MS method for acrylamide analysis in foods
inferred← citeshttps://doi.org/10.3929/ethz-a-005068683openalex-snapshot
Systematic studies on process optimization to minimize acrylamide contents in food
inferred← citeshttps://doi.org/10.5012/bkcs.2007.28.5.737openalex-snapshot
Development of Isotope Dilution-Liquid Chromatography/Tandem Mass Spectrometry as a Candidate Reference Method for the Determination of Acrylamide in Potato Chips
inferred← citeshttps://doi.org/10.5219/61openalex-snapshot
Determination of acrylamide in food by gas and liquid chromatography-mass spectrometry
inferred← citeshttps://doi.org/10.5487/tr.2015.31.3.255openalex-snapshot
Determination of Heterocyclic Amines and Acrylamide in Agricultural Products with Liquid Chromatography-Tandem Mass Spectrometry
inferred← citeshttps://doi.org/10.5539/jfr.v6n4p60openalex-snapshot
Chromatographic Methods for Coffee Analysis: A Review
inferred← citeshttps://doi.org/10.5812/ijpr.123948openalex-snapshot
Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment
inferred← citeshttps://doi.org/10.70675/2a5f0c95z03f9z41c0zb62az8d56f7f2c370openalex-snapshot
Étude par spectroscopie de résonance magnétique nucléaire (RMN) des modifications physico-chimiques provoquées par des traitements thermiques (« torréfactions ») de graines du caféier Coffea arabica L.
inferred← citeshttps://doi.org/10.7904/2068-4738-vii(14)-101openalex-snapshot
EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS
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