Time-dependent formation of acrylamide or 15 N-acrylamide in PBS... | Download Scientific Diagram
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions | Journal of Agricultural and Food Chemistry
Acrylamide in Corn-Based Thermally Processed Foods: A Review | Journal of Agricultural and Food Chemistry
Toxics | Free Full-Text | A Review of Dietary Intake of Acrylamide in Humans
The acrylamide content of smokeless tobacco products – topic of research paper in Biological sciences. Download scholarly article PDF and read for free on CyberLeninka open science hub.
Acrylamide levels in Europe are dangerously high, says NGO
Acrylamide | EFSA
Acrylamide, Furan, and the FDA | Food Safety
Full article: Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage
Effect of temperature on the amount of acrylamide formed in French... | Download Scientific Diagram
Taking a deep dive into acrylamide
Working Group 1: Mechanisms of Formation of Acrylamide in ... - jifsan
Frontiers | Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment
IJERPH | Free Full-Text | Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation
What Acrylamide is and How to Reduce It in Foods – Kerry Health And Nutrition Institute
Acrylamide in Corn-Based Thermally Processed Foods: A Review | Journal of Agricultural and Food Chemistry
Relationships between acrylamide and glucose (a) or asparagine (b)... | Download Scientific Diagram
Foods | Free Full-Text | Formation of Acrylamide and other Heat-Induced Compounds during Panela Production
Foods | Free Full-Text | Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System
Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential - Tran - 2017 - Risk Analysis - Wiley Online Library
Foods | Free Full-Text | Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries | Journal of Agricultural and Food Chemistry
A ?Toolbox? for the Reduction of Acrylamide in ... - FoodDrinkEurope
IJMS | Free Full-Text | The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety
Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids - ScienceDirect
