233 related articles for article (PubMed ID: 17687699)
1. Acrylamide in cereal and cereal products: a review on progress in level reduction.
Konings EJ; Ashby P; Hamlet CG; Thompson GA
Food Addit Contam; 2007; 24 Suppl 1():47-59. PubMed ID: 17687699
[TBL] [Abstract][Full Text] [Related]
2. Acrylamide in fried and roasted potato products: a review on progress in mitigation.
Foot RJ; Haase NU; Grob K; Gondé P
Food Addit Contam; 2007; 24 Suppl 1():37-46. PubMed ID: 17687698
[TBL] [Abstract][Full Text] [Related]
3. Acrylamide in coffee: review of progress in analysis, formation and level reduction.
Guenther H; Anklam E; Wenzl T; Stadler RH
Food Addit Contam; 2007; 24 Suppl 1():60-70. PubMed ID: 17687700
[TBL] [Abstract][Full Text] [Related]
4. Occurrence of acrylamide in selected foods and mitigation options.
Amrein TM; Andres L; Escher F; Amadò R
Food Addit Contam; 2007; 24 Suppl 1():13-25. PubMed ID: 17687696
[TBL] [Abstract][Full Text] [Related]
5. Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.
Hendriksen HV; Kornbrust BA; Østergaard PR; Stringer MA
J Agric Food Chem; 2009 May; 57(10):4168-76. PubMed ID: 19388639
[TBL] [Abstract][Full Text] [Related]
6. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
Granby K; Nielsen NJ; Hedegaard RV; Christensen T; Kann M; Skibsted LH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
[TBL] [Abstract][Full Text] [Related]
7. Current issues in dietary acrylamide: formation, mitigation and risk assessment.
Pedreschi F; Mariotti MS; Granby K
J Sci Food Agric; 2014 Jan; 94(1):9-20. PubMed ID: 23939985
[TBL] [Abstract][Full Text] [Related]
8. Review of methods for the reduction of dietary content and toxicity of acrylamide.
Friedman M; Levin CE
J Agric Food Chem; 2008 Aug; 56(15):6113-40. PubMed ID: 18624452
[TBL] [Abstract][Full Text] [Related]
9. Options for legal measures to reduce acrylamide contents in the most relevant foods.
Grob K
Food Addit Contam; 2007; 24 Suppl 1():71-81. PubMed ID: 17687701
[TBL] [Abstract][Full Text] [Related]
10. Addition of glycine reduces the content of acrylamide in cereal and potato products.
Bråthen E; Kita A; Knutsen SH; Wicklund T
J Agric Food Chem; 2005 Apr; 53(8):3259-64. PubMed ID: 15826086
[TBL] [Abstract][Full Text] [Related]
11. European Union database of acrylamide levels in food: update and critical review of data collection.
Wenzl T; Anklam E
Food Addit Contam; 2007; 24 Suppl 1():5-12. PubMed ID: 17687695
[TBL] [Abstract][Full Text] [Related]
12. Acrylamide monitoring in Switzerland, 2007-2009: results and conclusions.
Biedermann M; Grundbock F; Fiselier K; Biedermann S; Burgi C; Grob K
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Oct; 27(10):1352-62. PubMed ID: 20730646
[TBL] [Abstract][Full Text] [Related]
13. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.
Katsaiti T; Granby K
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Sep; 33(9):1402-10. PubMed ID: 27461161
[TBL] [Abstract][Full Text] [Related]
14. Effectiveness of methods for reducing acrylamide in bakery products.
Sadd PA; Hamlet CG; Liang L
J Agric Food Chem; 2008 Aug; 56(15):6154-61. PubMed ID: 18624450
[TBL] [Abstract][Full Text] [Related]
15. Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology.
Bergamini E; Catellani D; Dall'asta C; Galaverna G; Dossena A; Marchelli R; Suman M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 May; 27(5):677-87. PubMed ID: 20455161
[TBL] [Abstract][Full Text] [Related]
16. Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants.
Schütte K; Boeing H; Hart A; Heeschen W; Reimerdes EH; Santare D; Skog K; Chiodini A
Food Chem Toxicol; 2012 Nov; 50 Suppl 4():S724-35. PubMed ID: 22330202
[TBL] [Abstract][Full Text] [Related]
17. Acrylamide formation and antioxidant level in biscuits related to recipe and baking.
Haase NU; Grothe KH; Matthäus B; Vosmann K; Lindhauer MG
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012 Aug; 29(8):1230-8. PubMed ID: 22784192
[TBL] [Abstract][Full Text] [Related]
18. Acrylamide in foods: a review of the science and future considerations.
Lineback DR; Coughlin JR; Stadler RH
Annu Rev Food Sci Technol; 2012; 3():15-35. PubMed ID: 22136129
[TBL] [Abstract][Full Text] [Related]
19. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
Kukurová K; Morales FJ; Bednáriková A; Ciesarová Z
Mol Nutr Food Res; 2009 Dec; 53(12):1532-9. PubMed ID: 19824015
[TBL] [Abstract][Full Text] [Related]
20. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.
Valle-Algarra FM; Mateo EM; Medina A; Mateo F; Gimeno-Adelantado JV; Jimenez M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun; 26(6):896-906. PubMed ID: 19680965
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
