New trends in quantification of acrylamide in food products.

scientific article published on 19 September 2011

New trends in quantification of acrylamide in food products. is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1016/J.TALANTA.2011.08.066
P698PubMed publication ID22063508

P50authorJoanna OraczQ56447475
Dorota ŻyżelewiczQ56459926
Ewa NebesnyQ56459927
P2093author name stringDorota Zyżelewicz
P407language of work or nameEnglishQ1860
P304page(s)23-34
P577publication date2011-09-19
P1433published inTalantaQ730331
P1476titleNew trends in quantification of acrylamide in food products
P478volume86

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cites work (P2860)
Q55015558Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase.
Q38267674Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods.
Q58652038Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination
Q60603564Capillary-liquid chromatography (CLC) and nano-LC in food analysis
Q38128539Current issues in dietary acrylamide: formation, mitigation and risk assessment
Q91642895Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
Q89769971Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study
Q58692461Food Analysis: Present, Future, and Foodomics
Q91831965Key role of peptidoglycan on acrylamide binding by lactic acid bacteria
Q47157011Scientific Opinion on acrylamide in food
Q64899136Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method.

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