(Q44577771)

4 December 2017

title

Dietary intake of acrylamide in Sweden (English)

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4 December 2017

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Svensson K

1

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4 December 2017

Abramsson L

2

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4 December 2017

Becker W

3

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4 December 2017

Glynn A

4

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4 December 2017

Hellenäs KE

5

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4 December 2017

Lind Y

6

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4 December 2017

Rosén J

7

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4 December 2017

publication date

1 November 2003

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Food and Chemical Toxicology

4 December 2017

published in

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4 December 2017

volume

41

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4 December 2017

issue

11

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4 December 2017

page(s)

1581-1586

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Hemoglobin adducts of acrylamide and acrylonitrile in laboratory workers, smokers and nonsmokers

4 December 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

Acrylamide is formed in the Maillard reaction

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

European Prospective Investigation into Cancer and Nutrition (EPIC) calibration study: rationale, design and population characteristics.

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

Acrylamide from Maillard reaction products

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

Acrylamide: A Cooking Carcinogen?

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

Analysis of acrylamide, a carcinogen formed in heated foodstuffs

1 reference

https://api.crossref.org/works/10.1016%2FS0278-6915%2803%2900188-1

7 January 2021

10.1016/S0278-6915(03)00188-1

Identifiers

DOI

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4 December 2017

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