| P50 | author | European Food Safety Authority | Q516521 |
| P2860 | cites work | European Union database of acrylamide levels in food: update and critical review of data collection. | Q31121320 |
| | Analysis of acrylamide, a carcinogen formed in heated foodstuffs | Q34143312 |
| | Analytical methods for the determination of acrylamide in food products: a review. | Q35574211 |
| | A review of acrylamide: an industry perspective on research, analysis, formation, and control | Q35947040 |
| | Human exposure and internal dose assessments of acrylamide in food | Q36024062 |
| | Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge | Q36844858 |
| | Acrylamide in fried and roasted potato products: a review on progress in mitigation | Q36905595 |
| | Acrylamide in foods: a review of the science and future considerations | Q37963935 |
| | Acrylamide monitoring in Switzerland, 2007–2009: results and conclusions | Q42929590 |
| | Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies | Q43000431 |
| | Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010. | Q49183107 |
| P433 | issue | 10 | |
| P304 | page(s) | 2938 | |
| P577 | publication date | 2012-10-01 | |
| P1433 | published in | EFSA Journal | Q56298557 |
| P1476 | title | Update on acrylamide levels in food from monitoring years 2007 to 2010 | |
| P478 | volume | 10 | |