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Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/anie.199005653openalex-snapshot
New Aspects of the Maillard Reaction in Foods and in the Human Body
inferredcites →https://doi.org/10.1002/jsfa.2740300110openalex-snapshot
Free amino acids in germinated wheat
inferredcites →https://doi.org/10.1007/s00217-003-0753-9openalex-snapshot
French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts
inferredcites →https://doi.org/10.1016/s0924-2244(01)00022-xopenalex-snapshot
A review of Maillard reaction in food and implications to kinetic modelling
inferredcites →https://doi.org/10.1021/ja01356a038openalex-snapshot
THE POLARIMETRIC REDUCING SUGAR RELATIONSHIPS OF STARCH HYDROLYTIC PRODUCTS RESULTING FROM DIASTATIC ACTION
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/jf0300947openalex-snapshot
Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems
inferredcites →https://doi.org/10.1021/jf034180iopenalex-snapshot
Acrylamide Formation Mechanism in Heated Foods
inferredcites →https://doi.org/10.1021/jf034344vopenalex-snapshot
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
inferredcites →https://doi.org/10.1021/jf034649+openalex-snapshot
Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs
inferredcites →https://doi.org/10.1021/tx034088gopenalex-snapshot
Formation of Vinylogous Compounds in Model Maillard Reaction Systems
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/28.11.572openalex-snapshot
Reversed-Phase High-Performance Liquid Chromatographic Determination of Biochemical Changes in Free Amino Acids During Wheat Flour Mixing and Bread Baking
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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Carcinogenic and Neurotoxic Risks of Acrylamide and Heavy Metals Consumed Through Rice Cakes Among the Lebanese Population
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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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Browning in Bakery Products
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Asparaginase – An Enzyme for Acrylamide Reduction in Food Products
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Enzymes in Non‐Bread Wheat‐Based Foods
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Minimization Strategies: Acrylamide
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Effect of added sugars and amino acids on acrylamide formation in white pan bread
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Acrylamide – Still a matter of concern for fried potato food?*
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Maillard conjugates and their potential in food and nutritional industries: A review
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Cloning, expression, and characterization of thermophilic L ‐asparaginase from Thermococcus kodakarensis KOD1
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Acrylamide in n on‐centrifugal sugars and syrups
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Dietary plant materials reduce acrylamide formation in cookie and starch‐based model systems
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Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates
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A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
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Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets
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Reduction of acrylamide content in bread crust by starch coating
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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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Pyrolytic acrylamide formation from purified wheat gluten and gluten‐supplemented wheat bread rolls
inferred← citeshttps://doi.org/10.1002/mnfr.200500257openalex-snapshot
Computer vision based analysis of potato chips – A tool for rapid detection of acrylamide level
inferred← citeshttps://doi.org/10.1002/mnfr.200800585openalex-snapshot
Investigation of acrylamide formation on bakery products using a crust‐like model
inferred← citeshttps://doi.org/10.1002/mnfr.200800600openalex-snapshot
Effect of L ‐asparaginase on acrylamide mitigation in a fried‐dough pastry model
inferred← citeshttps://doi.org/10.1002/mnfr.200900017openalex-snapshot
Effect of low‐temperature long‐time pre‐treatment of wheat on acrylamide concentration in short dough biscuits
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Acrylamide Formation in Different Foods and Potential Strategies for Reduction
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/10.1007/978-1-4939-6496-3_19openalex-snapshot
Mitigation of Acrylamide Formation in Highly Consumed Foods
inferred← citeshttps://doi.org/10.1007/978-3-030-30938-1_15openalex-snapshot
Effect of Rocha Pear Peel Extracts Added to Wheat and Rye Bread Formulations on Acrylamide Reduction and Sensory Quality Maintenance
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/10.1007/978-981-13-6321-4_13openalex-snapshot
Isolation and Characterization of Microbial Asparaginase to Mitigate Acrylamide Formation in Food
inferred← citeshttps://doi.org/10.1007/978-981-19-4796-4_4openalex-snapshot
Browning Reactions in Foods
inferred← citeshttps://doi.org/10.1007/s00217-004-1025-zopenalex-snapshot
Potential for acrylamide formation in potatoes: data from the 2003 harvest
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Acrylamide in almond products
inferred← citeshttps://doi.org/10.1007/s00217-006-0326-9openalex-snapshot
Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers
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/s00217-007-0693-xopenalex-snapshot
Effect of radiofrequency heating on acrylamide formation in bakery products
inferred← citeshttps://doi.org/10.1007/s00217-008-0940-9openalex-snapshot
Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach
inferred← citeshttps://doi.org/10.1007/s00217-012-1804-xopenalex-snapshot
Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process
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/s00217-013-1976-zopenalex-snapshot
Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough
inferred← citeshttps://doi.org/10.1007/s00217-014-2324-7openalex-snapshot
Effect of vacuum-combined baking of cookies on acrylamide content, texture and color
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/s11694-023-02286-9openalex-snapshot
The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies
inferred← citeshttps://doi.org/10.1007/s11694-026-04319-5openalex-snapshot
Effects of Process Parameters and Storage on the Quality Characteristics and Formation of Potential Hazardous Maillard Reaction Products in Gluten-Free Chestnut (Castanea sativa Mill.) Biscuits
inferred← citeshttps://doi.org/10.1007/s11947-009-0317-5openalex-snapshot
Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies
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/s12393-009-9008-2openalex-snapshot
Technological Strategies to Reduce Acrylamide Levels in Heated Foods
inferred← citeshttps://doi.org/10.1007/s13197-019-04196-5openalex-snapshot
Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar
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/10.1016/b978-0-08-100596-5.21817-9openalex-snapshot
Acrylamide: An Overview of the Chemistry and Occurrence in Foods
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/b978-0-12-380886-8.10030-3openalex-snapshot
Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread
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/b978-0-12-802832-2.00007-3openalex-snapshot
Acrylamide in Bakery Products
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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
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Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
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Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
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Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-815781-7.00016-0openalex-snapshot
Enzyme Technology in Food Processing: Recent Developments and Future Prospects
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Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00006-0openalex-snapshot
Effect of inorganic salts on acrylamide formation in cereal matrices
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Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide
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Acrylamide in bakery products
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Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00021-7openalex-snapshot
Impact of l-asparaginase on acrylamide content in fried potato and bakery products
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
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Fatty acid composition and acrylamide determination of industrial battered vegetables
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Dietary exposure, carcinogenic and neurotoxic risk assessment of acrylamide in breakfast cereals marketed in Lebanon and the UAE
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An investigation on the acrylamide mitigation potential of l-asparaginase from BV-C strain
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Occurrence and analytical methods of acrylamide in heat-treated foods
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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base
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Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract
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Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
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Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
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Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
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The effect of asparaginase on acrylamide formation in French fries
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Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread
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Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system
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Modelling the effect of asparaginase in reducing acrylamide formation in biscuits
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Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine
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Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide
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Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type
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Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems
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Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
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The use of asparaginase to reduce acrylamide levels in cooked food
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Acrylamide in coffee: What is known and what still needs to be explored. A review
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Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties
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Influence of chia and flaxseeds on acrylamide formation in sweet bakery products
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Acrylamide: An approach to its knowledge and importance for roasted coffee
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Establishment of a quantitative GC–MS method for acrylamide detection and in situ kinetic study of acrylamide formation in fried potato slices
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Baking process design based on modelling and simulation: Towards optimization of bread baking
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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
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Process contaminants in battered and breaded foods prepared at public food service establishments
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Determination of acrylamide in toasts using digital image colorimetry by smartphone
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Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies
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Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products
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Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review
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Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids
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Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-roll
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Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits
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Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models
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Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
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CO2 gas hydrate as an innovative leavening agent for baked goods
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Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale
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Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls
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Acrylamide in cereal products: A review
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Mitigation of acrylamide formation during malt processing
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Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread
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Multiple-stage extraction strategy for the determination of acrylamide in foods
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HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods
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Survey of acrylamide in marketed biscuits and industrial mitigation via dough composition and asparaginase
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Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips
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Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
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Investigating the correlation between acrylamide content and browning ratio of model cookies
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Browning development in bakery products – A review
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Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
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A Kinetic Model of Acrylamide Formation inside of the Heat Boundary Layer
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Reducing the acrylamide content of a semi-finished biscuit on industrial scale
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Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.03.008openalex-snapshot
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.02.038openalex-snapshot
Evolution of mechanical and optical properties of French fries obtained by hot air-frying
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Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940
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Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems
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Formation of acrylamide in biscuits during baking under different heat transfer conditions
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Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies
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Calculations of dietary exposure to acrylamide
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Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder
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Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches
inferred← citeshttps://doi.org/10.1016/j.tifs.2026.106016openalex-snapshot
Acrylamide formation in baked foods: Dietary fiber-driven mitigation strategies and mechanistic insights
inferred← citeshttps://doi.org/10.1016/j.yrtph.2022.105192openalex-snapshot
Carcinogenic and neurotoxic risks of acrylamide consumed through bread, kaak, toast, and crackers among the Lebanese Population
inferred← citeshttps://doi.org/10.1017/s0007114508965314openalex-snapshot
Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c03316openalex-snapshot
Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c06175openalex-snapshot
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies
inferred← citeshttps://doi.org/10.1021/bk-2019-1306.ch004openalex-snapshot
Formation of Acrylamide in Thermally Processed Foods and Its Reactionsduringin VitroDigestion
inferred← citeshttps://doi.org/10.1021/bp050194sopenalex-snapshot
Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics
inferred← citeshttps://doi.org/10.1021/cr800318sopenalex-snapshot
New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes
inferred← citeshttps://doi.org/10.1021/jf047887topenalex-snapshot
Sources of Variability of Acrylamide Levels in a Cracker Model
inferred← citeshttps://doi.org/10.1021/jf048082oopenalex-snapshot
Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
inferred← citeshttps://doi.org/10.1021/jf048557bopenalex-snapshot
Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems
inferred← citeshttps://doi.org/10.1021/jf050020qopenalex-snapshot
Factors Influencing Acrylamide Content and Color in Rye Crisp Bread
inferred← citeshttps://doi.org/10.1021/jf0506683openalex-snapshot
Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries
inferred← citeshttps://doi.org/10.1021/jf051132kopenalex-snapshot
Acrylamide in Roasted Almonds and Hazelnuts
inferred← citeshttps://doi.org/10.1021/jf051585popenalex-snapshot
On-Line MS/MS Monitoring of Acrylamide Generation in Potato- and Cereal-Based Systems
inferred← citeshttps://doi.org/10.1021/jf0521810openalex-snapshot
Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003
inferred← citeshttps://doi.org/10.1021/jf060328xopenalex-snapshot
Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System
inferred← citeshttps://doi.org/10.1021/jf060815copenalex-snapshot
Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
inferred← citeshttps://doi.org/10.1021/jf061029aopenalex-snapshot
Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/jf061150hopenalex-snapshot
Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide
inferred← citeshttps://doi.org/10.1021/jf061936fopenalex-snapshot
Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads
inferred← citeshttps://doi.org/10.1021/jf062568iopenalex-snapshot
Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries
inferred← citeshttps://doi.org/10.1021/jf0625860openalex-snapshot
Investigations on the Promoting Effect of Ammonium Hydrogencarbonate on the Formation of Acrylamide in Model Systems
inferred← citeshttps://doi.org/10.1021/jf070262lopenalex-snapshot
Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking
inferred← citeshttps://doi.org/10.1021/jf073046lopenalex-snapshot
Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying
inferred← citeshttps://doi.org/10.1021/jf0730486openalex-snapshot
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
inferred← citeshttps://doi.org/10.1021/jf305085ropenalex-snapshot
Industrially Applicable Strategies for Mitigating Acrylamide, Furan, and 5-Hydroxymethylfurfural in Food
inferred← citeshttps://doi.org/10.1021/jf703744kopenalex-snapshot
Acrylamide and Pyrazine Formation in Model Systems Containing Asparagine
inferred← citeshttps://doi.org/10.1021/jf7037482openalex-snapshot
Effectiveness of Methods for Reducing Acrylamide in Bakery Products
inferred← citeshttps://doi.org/10.1021/jf800280bopenalex-snapshot
Development of a Stable Isotope Dilution Assay for the Quantitation of Glycidamide and Its Application to Foods and Model Systems
inferred← citeshttps://doi.org/10.1021/jf900174qopenalex-snapshot
Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae
inferred← citeshttps://doi.org/10.1021/tx900438zopenalex-snapshot
Direct Trapping of Acrylamide as a Key Mechanism for Niacin’s Inhibitory Activity in Carcinogenic Acrylamide Formation
inferred← citeshttps://doi.org/10.1039/9781782622130-00274openalex-snapshot
Adding Calcium to Foods and Effect on Acrylamide
inferred← citeshttps://doi.org/10.1039/9781788016438-00045openalex-snapshot
Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
inferred← citeshttps://doi.org/10.1039/c0ay00191kopenalex-snapshot
Acrylamide risk in food products: The shortbread case study
inferred← citeshttps://doi.org/10.1039/c2fo30038aopenalex-snapshot
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation
inferred← citeshttps://doi.org/10.1039/c6fo00031bopenalex-snapshot
An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model
inferred← citeshttps://doi.org/10.1039/c6fo00755dopenalex-snapshot
Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems
inferred← citeshttps://doi.org/10.1039/c9fo01554jopenalex-snapshot
Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019
inferred← citeshttps://doi.org/10.1063/5.0195657openalex-snapshot
Acrylaway® L activity on model asparagine to inhibit acrylamide and 5-hydroxymethylfurfural (HMF) formation in Malaysian curry puff skin
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/10.1080/02652030601101169openalex-snapshot
Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives
inferred← citeshttps://doi.org/10.1080/02652030701242558openalex-snapshot
Occurrence of acrylamide in selected foods and mitigation options
inferred← citeshttps://doi.org/10.1080/02652030701242566openalex-snapshot
Acrylamide in cereal and cereal products: A review on progress in level reduction
inferred← citeshttps://doi.org/10.1080/02652030701398509openalex-snapshot
Options for legal measures to reduce acrylamide contents in the most relevant foods
inferred← citeshttps://doi.org/10.1080/02652030801958905openalex-snapshot
Acrylamide–asparagine relationship in baked/toasted wheat and rye breads
inferred← citeshttps://doi.org/10.1080/02652030902780257openalex-snapshot
Effects of various cooking conditions on acrylamide formation in rolled patty
inferred← citeshttps://doi.org/10.1080/10408347.2013.829388openalex-snapshot
Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods
inferred← citeshttps://doi.org/10.1080/10408390600920070openalex-snapshot
Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge
inferred← citeshttps://doi.org/10.1080/10408398.2011.606378openalex-snapshot
Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation
inferred← citeshttps://doi.org/10.1080/10408398.2012.687418openalex-snapshot
Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review
inferred← citeshttps://doi.org/10.1080/10942912.2013.877028openalex-snapshot
Acrylamide Contents of Commonly Consumed Bread Types in Turkey
inferred← citeshttps://doi.org/10.1080/15569543.2021.2018611openalex-snapshot
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
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/10.1080/19440049.2010.501037openalex-snapshot
Acrylamide monitoring in Switzerland, 2007–2009: results and conclusions
inferred← citeshttps://doi.org/10.1080/19440049.2016.1217068openalex-snapshot
Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough
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
inferred← citeshttps://doi.org/10.1080/19440049.2020.1853823openalex-snapshot
Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-MS/MS
inferred← citeshttps://doi.org/10.1080/87559129.2021.2023171openalex-snapshot
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation
inferred← citeshttps://doi.org/10.1080/87559129.2023.2164896openalex-snapshot
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review
inferred← citeshttps://doi.org/10.1094/cc-83-0218openalex-snapshot
Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast‐Leavened Bread
inferred← citeshttps://doi.org/10.1108/00346651011015926openalex-snapshot
Enzymatic elimination of acrylamide in potato‐based thermally treated foods
inferred← citeshttps://doi.org/10.1108/nfs-09-2020-0341openalex-snapshot
Is Acrylamide really a food safety issue?
inferred← citeshttps://doi.org/10.1111/ijfs.12643openalex-snapshot
Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits
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