| review article | Q7318358 |
| scholarly article | Q13442814 |
| P2093 | author name string | Ashby P | |
| Thompson GA | |||
| Hamlet CG | |||
| Konings EJ | |||
| P2860 | cites work | Acrylamide in gingerbread: critical factors for formation and possible ways for reduction | Q34328549 |
| Chemistry, biochemistry, and safety of acrylamide. A review | Q35620672 | ||
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| Acrylamide formation in different foods and potential strategies for reduction | Q36378177 | ||
| Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity | Q44214285 | ||
| Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks | Q44577768 | ||
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| Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread | Q44821502 | ||
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| Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems | Q46600955 | ||
| Kinetic models as a route to control acrylamide formation in food | Q46912555 | ||
| Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies | Q46920445 | ||
| Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies | Q47189601 | ||
| Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems. | Q51936787 | ||
| Loss and/or formation of antioxidants during food processing and storage | Q58283078 | ||
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| P304 | page(s) | 47-59 | |
| P577 | publication date | 2007-01-01 | |
| P1433 | published in | Food Additives and Contaminants | Q15760547 |
| P1476 | title | Acrylamide in cereal and cereal products: a review on progress in level reduction | |
| P478 | volume | 24 Suppl 1 |
| Q92960640 | Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production |
| Q46690827 | Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage |
| Q43003810 | Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market |
| Q89804441 | Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries |
| Q38128539 | Current issues in dietary acrylamide: formation, mitigation and risk assessment |
| Q53620754 | Effect of dietary antioxidants on the cytostatic effect of acrylamide during copper-deficiency in Saccharomyces cerevisiae. |
| Q48649175 | Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation |
| Q47148356 | Results on acrylamide levels in food from monitoring year 2008 |
| Q47149845 | Results on acrylamide levels in food from monitoring years 2007-2009 and Exposure assessment |
| Q47146772 | Results on the monitoring of acrylamide levels in food |
| Q43127056 | Validation of a database on acrylamide for use in epidemiological studies |
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