(Q35947040)

11 August 2017

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title

A review of acrylamide: an industry perspective on research, analysis, formation, and control (English)

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11 August 2017

Dominique Taeymans

1

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11 August 2017

John Wood

2

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11 August 2017

Peter Ashby

3

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11 August 2017

Imre Blank

4

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11 August 2017

Alfred Studer

5

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11 August 2017

Richard H Stadler

6

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11 August 2017

Pierre Gondé

7

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11 August 2017

Paul Van Eijck

8

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11 August 2017

Sam Lalljie

9

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11 August 2017

Hans Lingnert

10

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11 August 2017

Marianne Lindblom

11

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11 August 2017

Reinhard Matissek

12

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11 August 2017

Detflef Müller

13

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11 August 2017

Dan Tallmadge

14

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11 August 2017

John O'Brien

15

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11 August 2017

Sara Thompson

16

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11 August 2017

David Silvani

17

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11 August 2017

Tricia Whitmore

18

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11 August 2017

publication date

1 January 2004

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Critical Reviews in Food Science and Nutrition

11 August 2017

published in

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11 August 2017

volume

44

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11 August 2017

issue

5

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11 August 2017

page(s)

323-347

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Verification of the findings of acrylamide in heated foods

11 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems

21 January 2018

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https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide in foods: occurrence, sources, and modeling

21 January 2018

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https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Chemistry, biochemistry, and safety of acrylamide. A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Determination of peptides and proteins in fats and oils.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

An unusual decarboxylative Maillard reaction between L-DOPA and D-glucose under biomimetic conditions: factors governing competition with Pictet-Spengler condensation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Formation of Strecker aldehydes and pyrazines in a fried potato model system

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide is formed in the Maillard reaction

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Soxhlet extraction of acrylamide from potato chips

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Trace level determination of acrylamide in cereal-based foods by gas chromatography-mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Rugged LC-MS/MS survey analysis for acrylamide in foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide from Maillard reaction products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Formation of Vinylogous Compounds in Model Maillard Reaction Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Dietary intake of acrylamide in Sweden

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Analysis of acrylamide, a carcinogen formed in heated foodstuffs

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Aspartate kinase 2. A candidate gene of a quantitative trait locus influencing free amino acid content in maize endosperm

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Analytical methods for the determination of acrylamide in food products: a review.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Gas chromatographic investigation of acrylamide formation in browning model systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Why asparagine needs carbohydrates to generate acrylamide.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide formation mechanism in heated foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

Acrylamide: A Cooking Carcinogen?

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490478082

10.1080/10408690490478082

21 January 2018

Identifiers

DOI

1 reference

11 August 2017

1 reference