Results 271 to 280 of about 154,811 (301)

Acrylamide: its metabolism, developmental and reproductive effects, genotoxicity, and carcinogenicity

Mutation Research - Reviews in Genetic Toxicology, 1988
Kerry L Dearfield, Charles O Abernathy, K L Dearfield   +2 more
exaly  

Dietary acrylamide and the risk of pancreatic cancer in the International Pancreatic Cancer Case–Control Consortium (PanC4)

Annals of Oncology, 2017
Eric J Duell, Ersilia Lucenteforte, Rachel Neale   +2 more
exaly  

Acrylamide in coffee: formation and possible mitigation strategies – a review

Critical Reviews in Food Science and Nutrition, 2020
Maria Alessia Schouten, Santina Romani, Silvia Tappi   +2 more
exaly  

Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

Critical Reviews in Food Science and Nutrition, 2007
Yu Zhang
exaly  

Dietary acrylamide: What happens during digestion

Food Chemistry, 2017
Irene Peinado, Ana Heredia
exaly  

Gestational exposure to acrylamide inhibits mouse placental development in vivo

Journal of Hazardous Materials, 2019
Bei Yang, Dalei Zhang, Haibin Kuang
exaly  

The use of asparaginase to reduce acrylamide levels in cooked food

Food Chemistry, 2016
Stephen Elmore
exaly  

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

Food Chemistry, 2020
Cihadiye Candal‐Uslu, Mustafa Erbaş, Sultan Arslan   +2 more
exaly  

Acrylamide

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

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

Food Chemistry, 2012
Bruno De Meulenaer, Frédéric Mestdagh
exaly