(Q36905598)

17 August 2017

1 reference

title

Acrylamide in cereal and cereal products: a review on progress in level reduction (English)

1 reference

17 August 2017

Konings EJ

1

1 reference

17 August 2017

Ashby P

series ordinal

2

1 reference

17 August 2017

Hamlet CG

series ordinal

3

1 reference

17 August 2017

Thompson GA

series ordinal

4

1 reference

17 August 2017

publication date

1 January 2007

1 reference

Food Additives and Contaminants

17 August 2017

published in

1 reference

17 August 2017

volume

24 Suppl 1

1 reference

17 August 2017

page(s)

47-59

1 reference

Acrylamide in gingerbread: critical factors for formation and possible ways for reduction

17 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Addition of glycine reduces the content of acrylamide in cereal and potato products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Chemistry, biochemistry, and safety of acrylamide. A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

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%2F02652030701242566

Sources of variability of acrylamide levels in a cracker model

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Factors influencing acrylamide content and color in rye crisp bread.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

The formation of acrylamide in UK cereal products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Whole grains and human health

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Acrylamide formation in different foods and potential strategies for reduction

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Kinetic models as a route to control acrylamide formation in food

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Antioxidant properties of roasted coffee residues

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Acrylamide formation mechanism in heated foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Loss and/or formation of antioxidants during food processing and storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

Review of non-enzymatic browning and antioxidant capacity in processed foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F02652030701242566

10.1080/02652030701242566

21 January 2018

Identifiers

DOI

1 reference

17 August 2017

1 reference