Results 181 to 190 of about 124,207 (206)

Dietary acrylamide: What happens during digestion

Food Chemistry, 2017
Ana Heredia
exaly  

Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread

Food Chemistry, 2020
Cihadiye Candal Uslu, Mustafa ERBAŞ, Sultân Arslan-Tontul   +2 more
exaly  

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

Food Chemistry, 2012
Bruno De Meulenaer, Frédéric Mestdagh   +1 more
exaly  

The use of asparaginase to reduce acrylamide levels in cooked food

Food Chemistry, 2016
Stephen Elmore
exaly  

Acrylamide derivatives

2015
CARLSON WILLIAM BRENDEN, PHELAN GREGORY DAVID   +1 more
openaire   +2 more sources

Estimation of the dietary acrylamide exposure of the Polish population

Food and Chemical Toxicology, 2010
Hanna Mojska, Lucjan Szponar, Iwona Gielecińska   +2 more
exaly  

Acrylamide

2014
G. Karimi, M. Rashedinia
openaire   +1 more source

Acrylamide neurotoxicity

Nutritional Neuroscience, 2014
Terken Baydar
exaly  

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Food Chemistry, 2007
Vural Gökmen, Hamît Koksel
exaly  

PROCESS FOR THE DECOMPOSITION OF ACRYLAMIDE

1990
BYROM DAVID, CARVER MARK ANDREW HALLSWOOD   +1 more
openaire   +3 more sources