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Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source
Epidemiologija raka debelega črevesa in danke
Onkologija, 2013 Debelo črevo in danka sta v zadnjih letih najpogostejše mesto (razen kože), na katerem pri prebivalstvu razvitega sveta, tudi v Sloveniji, nastane ena od rakavih bolezni. Za leto 2008 je ocenjeno, da je za rakom debelega črevesa in danke po svetu zbolelo
Maja Primic-Žakelj +2 more
doaj
Some of the next articles are maybe not open access.
Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS
Foods, 2021Merve Darici +2 more
exaly
The efficacy of the traditional Thai remedy “Ya-Ha-Rak” against dengue virus type 2
Journal of Herbal Medicine, 2022Wiyada Kwanhian Klangbud +1 more
exaly
The Rak/Frk tyrosine kinase associates with and internalizes the epidermal growth factor receptor
Oncogene, 2013Lei Jin, Rolf J Craven, Jin L
exaly
Breast cancer cell line proliferation blocked by the Src-related Rak tyrosine kinase
International Journal of Cancer, 2003Tanya K Meyer +2 more
exaly
New protein and PCR markers RAK for diagnosis, prognosis and surgery guidance for breast cancer
Cancer Letters, 1997Andrzej Mackiewicz, M L Smith
exaly
Rak Functions as a Tumor Suppressor by Regulating PTEN Protein Stability and Function
Cancer Cell, 2009Kaiyi Li +2 more
exaly
A New Piece of the Early Rāṣṭrakūṭa Puzzle from Jamkhed
South Asian Studies, 2014Daniel Balogh
exaly
Rak ślinianki przyusznej: analiza kliniczno-patologiczna oraz ocena wyników leczenia
Otolaryngologia Polska, 2010Dominik Stodulski
exaly