(Q94338776)

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14 May 2020

title

Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332 (English)

1 reference

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14 May 2020

author name string

Masaharu Tanaka

1

1 reference

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14 May 2020

Yukio Yoneda

2

1 reference

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14 May 2020

Yasuko Terada

3

1 reference

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14 May 2020

Eri Endo

4

1 reference

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14 May 2020

Toshihiro Yamada

5

1 reference

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14 May 2020

publication date

12 December 2003

1 reference

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14 May 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14737592%20AND%20SRC:MED&resulttype=core&format=json

14 May 2020

volume

129

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14 May 2020

issue

1

1 reference

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14 May 2020

page(s)

96-8; author reply 99

1 reference

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Analysis of acrylamide, a carcinogen formed in heated foodstuffs

14 May 2020

cites work

1 reference

Acrylamide is formed in the Maillard reaction

21 January 2018

1 reference

Acrylamide from Maillard reaction products

21 January 2018

1 reference

Why asparagine needs carbohydrates to generate acrylamide.

21 January 2018

1 reference

Verification of the findings of acrylamide in heated foods

21 January 2018

1 reference

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

21 January 2018

1 reference

Improved method for the determination of acrylamide monomer in water by means of gas - liquid chromatography with an electron-capture detector

21 January 2018

1 reference

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

21 January 2018

1 reference

Soxhlet extraction of acrylamide from potato chips

21 January 2018

1 reference

21 January 2018

Identifiers

DOI

10.1039/B310441A

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14737592%20AND%20SRC:MED&resulttype=core&format=json

14 May 2020

1 reference