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Carcinogenic and Neurotoxic Risks of Acrylamide and Heavy Metals Consumed Through Rice Cakes Among the Lebanese Population

https://doi.org/10.2139/ssrn.4776370
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Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea
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Carcinogenic and neurotoxic risks of acrylamide consumed through caffeinated beverages among the lebanese population
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Toxic and essential trace elemental contents in fish species from the Black Sea, Turkey
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Application of the Margin of Exposure (MoE) approach to substances in food that are genotoxic and carcinogenic
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Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis
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Determination of lead, cadmium and arsenic in infant formula in the Lebanese market
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Health Implications of Acrylamide in Food
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Factors influencing acrylamide formation in rye, wheat and spelt breads
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Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population
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A comparative study of thermal and textural properties of milk, white and dark chocolates
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In vitro evaluation of the toxicity induced by nickel soluble and particulate forms in human airway epithelial cells
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Induction of micronuclei in mouse and rat by glycidamide, genotoxic metabolite of acrylamide
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Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
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Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads
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Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1080/0265203021000048214openalex-extracted
Verification of the findings of acrylamide in heated foods
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Australian survey of acrylamide in carbohydrate-based foods
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Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives
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A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
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Extraction and reliable determination of acrylamide from thermally processed foods using ionic liquid-based ultrasound-assisted selective microextraction combined with spectrophotometry
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Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
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Release of nickel from cooking utensils*
inferredcites →https://doi.org/10.1186/s13065-020-00705-2openalex-extracted
Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population
inferredcites →https://doi.org/10.1186/s40201-015-0215-xopenalex-extracted
Determination of toxic (Pb, Cd) and essential (Zn, Mn) metals in canned tuna fish produced in Iran
inferredcites →https://doi.org/10.1289/ehp.1104769openalex-extracted
Modeling Cadmium Exposures in Low- and High-Exposure Areas in Thailand
inferredcites →https://doi.org/10.1289/ehp108openalex-extracted
Health Risk Assessment of Dietary Cadmium Intake: Do Current Guidelines Indicate How Much is Safe?
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Cadmium in the Environment: Sources, Mechanisms of Biotoxicity, and Biomarkers
inferredcites →https://doi.org/10.1533/9780857098924.114openalex-extracted
Rice
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Biologic Markers in Reproductive Toxicology
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Scientific Opinion on the risks to animal and public health and the environment related to the presence of nickel in feed
inferredcites →https://doi.org/10.3390/foods8110574openalex-extracted
Lebanese Population Exposure to Trace Elements via White Bread Consumption
inferredcites →https://doi.org/10.3390/ijerph9114150openalex-extracted
Evaluation of Acrylamide in Food from China by a LC/MS/MS Method
inferredcites →https://doi.org/10.3390/molecules24020248openalex-extracted
A Human Health Risk Assessment of Trace Elements Present in Chinese Wine
inferredcites →https://doi.org/10.4315/jfp-20-003openalex-extracted
Determination of Aluminum, Chromium, and Barium Concentrations in Infant Formula Marketed in Lebanon
inferredcites →https://doi.org/10.5169/seals-981744openalex-extracted
Two GC-MS methods for the analysis of acrylamide in foods
inferredcites →https://doi.org/10.5169/seals-981745openalex-extracted
Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes
inferredcites →https://doi.org/10.5169/seals-981997openalex-extracted
Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide contents in bakery ware
inferredcites →https://doi.org/10.5860/choice.42-3777openalex-extracted
Encyclopedia of grain science
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