| scholarly article | Q13442814 |
| P356 | DOI | 10.1080/19440049.2012.684890 |
| P698 | PubMed publication ID | 22594790 |
| P2093 | author name string | Hiroshi Ono | |
| Masatoshi Watai | |||
| Kumiko Yamazaki | |||
| Mitsuru Yoshida | |||
| Nobuyuki Kibune | |||
| Satoshi Isagawa | |||
| Yoshiki Tsukakoshi | |||
| 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 | ||
| Acrylamide is formed in the Maillard reaction | Q34153328 | ||
| Acrylamide from Maillard reaction products | Q34153333 | ||
| Human exposure and internal dose assessments of acrylamide in food | Q36024062 | ||
| Acrylamide in fried and roasted potato products: a review on progress in mitigation | Q36905595 | ||
| Review of methods for the reduction of dietary content and toxicity of acrylamide. | Q37215157 | ||
| New research developments on acrylamide: analytical chemistry, formation mechanism, and mitigation recipes | Q37575428 | ||
| Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market | Q43003810 | ||
| Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry | Q44098728 | ||
| Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks | Q44577768 | ||
| Rugged LC-MS/MS survey analysis for acrylamide in foods | Q44685813 | ||
| Sampling and analytical variability associated with the determination of aflatoxins and ochratoxin A in bulk lots of powdered ginger marketed in 1-lb bags | Q44877526 | ||
| Sampling variability and uncertainty in total diet studies | Q45339089 | ||
| Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying | Q46485839 | ||
| Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. | Q51585818 | ||
| Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry | Q58624447 | ||
| P433 | issue | 8 | |
| P304 | page(s) | 1212-1218 | |
| P577 | publication date | 2012-05-17 | |
| P1433 | published in | Food Additives and Contaminants Part A | Q3076429 |
| P1476 | title | Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010. | |
| P478 | volume | 29 |
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