Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332

article published in 2003

Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332 is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1039/B310441A
P698PubMed publication ID14737592

P2093author name stringToshihiro Yamada
Yukio Yoneda
Yasuko Terada
Masaharu Tanaka
Eri Endo
P2860cites workAnalysis of acrylamide, a carcinogen formed in heated foodstuffsQ34143312
Acrylamide is formed in the Maillard reactionQ34153328
Acrylamide from Maillard reaction productsQ34153333
Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foodsQ34182138
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometryQ44098728
Why asparagine needs carbohydrates to generate acrylamide.Q44344770
Verification of the findings of acrylamide in heated foodsQ44353542
Soxhlet extraction of acrylamide from potato chipsQ44437267
Improved method for the determination of acrylamide monomer in water by means of gas - liquid chromatography with an electron-capture detectorQ68245491
P433issue1
P304page(s)96-8; author reply 99
P577publication date2003-12-12
P1433published inAnalystQ969812
P1476titleComment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332
P478volume129

Reverse relations

cites work (P2860)
Q42137166Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study
Q57572879LC–MS/MS analysis of organic toxics in food
Q46932054NACE for the analysis of acrylamide in food

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