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Acrylamide formation mechnism in heated foods / David V. Zyzak ...[et al.]

By: Zyzak, David V Call Number: IF 34 (26) Material type: Article

ArticleSubject(s): ACRYLAMIDE -- IF In: Journal of Agricultural and Food Chemistry 51 (16) 2003 : 4782-4787

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1 Acrylamide in foods :
by Becalski, Adam.
2 Chemistry, biochemistry, and safety of acrylamide :
by Friedman, Mendel.
3 Acrylamide formation mechnism in heated foods /
by Zyzak, David V.
4 A review of acrylamide :
by Toeymans, Dominique
5 Addition of glycine reduces the content of acrylamide in cereal and potato products /
by Brathen, Erland
6 Quantitation of acrylamide in food products by liquid chromatography / mass spectrometry /
by Eberhart, B. Loye (II)
7 Development of a quantitative method for determination of acrylamide in infant powdered milk and baby foods in jars using isotope dilution liquid chromatography / electrospray ionization tandem mass spectrometry /
by Jiao, Jingjing
8 Quantifying the formation of carcinogens during food processing :
by Claeys, Wendie L.
9 A Review of acrylamide :
by Taeymans, Dominique
10 An improved LC-MS/MS method for the quantitation of acrylamide in processed foods /
by Kim, Cheong Tae
11 Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis /
by Bermudo, Elisabet
12 Analysis of acrylamide in green tea by gas chromatography-mass spectrometry /
by Mizukami, Yuzo
13 Direct determination of acrylamide in food by gas chromatography-high-resolution time of flight mass spectrometry /
by Dunovska, Lenka
14 Acrylamide formation is prevented by divalent cations during the Maillard reaction /
by Gokmen, Vural
15 Retention studies of acrylamide for the design of a robust liquid chromatography-tandem mass spectrometry method for food analysis /
by Rosen, Johan
16 Acrylamide carcinogenicity /
by Klaunig, James E.
17 Impact of control behaviour on unacceptable variation in acrylamide in French fries /
by Sanny, M.
18 Implementation of acrylamide mitigation strategies on industrial production of French fries :
by Vinci, Raquel Medeiros
19 New trends in quantification of acrylamide in food products /
by Oracz, Joanna
20 Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010 /
by Tsukakoshi, Yoshiki
21 Acrylamide content distribution and possible alternative ingredients for snack foods /
by Cheng, Wei Chih
22 Influence of deep-frying using various commercial oils on acrylamide formation in french fries /
by Zhang, Hao
23 Acrylamide content of experimental and commercial flatbreads /
by Crawford, Lauren M.
24 The determination of acrylamide content in brewed coffee samples marketed in Turkey /
by Başaran, Burhan
25 Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat /
by Lee, Jong-Sun