scholarly article | Q13442814 |
P356 | DOI | 10.1039/B310441A |
P698 | PubMed publication ID | 14737592 |
P2093 | author name string | Toshihiro Yamada | |
Yukio Yoneda | |||
Yasuko Terada | |||
Masaharu Tanaka | |||
Eri Endo | |||
P2860 | cites work | Analysis of acrylamide, a carcinogen formed in heated foodstuffs | Q34143312 |
Acrylamide is formed in the Maillard reaction | Q34153328 | ||
Acrylamide from Maillard reaction products | Q34153333 | ||
Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods | Q34182138 | ||
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry | Q44098728 | ||
Why asparagine needs carbohydrates to generate acrylamide. | Q44344770 | ||
Verification of the findings of acrylamide in heated foods | Q44353542 | ||
Soxhlet extraction of acrylamide from potato chips | Q44437267 | ||
Improved method for the determination of acrylamide monomer in water by means of gas - liquid chromatography with an electron-capture detector | Q68245491 | ||
P433 | issue | 1 | |
P304 | page(s) | 96-8; author reply 99 | |
P577 | publication date | 2003-12-12 | |
P1433 | published in | Analyst | Q969812 |
P1476 | title | Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332 | |
P478 | volume | 129 |
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