| P50 | author | Joanna Klepacka | Q61774234 |
| | Elżbieta Gujska | Q61774870 |
| P2093 | author name string | Joanna Michalak | |
| P2860 | cites work | A simple method for evaluating data from an interlaboratory study. | Q31956319 |
| | Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography | Q33433943 |
| | Analytical methods for the determination of acrylamide in food products: a review. | Q35574211 |
| | Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments | Q36172148 |
| | Determination of acrylamide and glycidamide in rat plasma by reversed-phase high performance liquid chromatography. | Q43696500 |
| | Acrylamide in home-prepared roasted potatoes | Q46718330 |
| | A comparative study of acrylamide formation induced by microwave and conventional heating methods | Q46905551 |
| | A generic method for the determination of acrylamide in thermally processed foods | Q46932578 |
| | Study on formation of acrylamide in asparagine-sugar microwave heating systems using UPLC-MS/MS analytical method | Q47711815 |
| | Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying | Q54006326 |
| | A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread | Q57237194 |
| | Acrylamide | Q72576723 |
| P433 | issue | 4 | |
| P304 | page(s) | 307-312 | |
| P577 | publication date | 2011-11-01 | |
| P1433 | published in | Plant Foods for Human Nutrition | Q3391507 |
| P1476 | title | The effect of domestic preparation of some potato products on acrylamide content | |
| P478 | volume | 66 | |