139 related articles for article (PubMed ID: 22330202)
1. 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]
2. BRAFO tiered approach for Benefit-Risk Assessment of Foods.
Hoekstra J; Hart A; Boobis A; Claupein E; Cockburn A; Hunt A; Knudsen I; Richardson D; Schilter B; Schütte K; Torgerson PR; Verhagen H; Watzl B; Chiodini A
Food Chem Toxicol; 2012 Nov; 50 Suppl 4():S684-98. PubMed ID: 20546818
[TBL] [Abstract][Full Text] [Related]
3. Application of the BRAFO-tiered approach for benefit-risk assessment to case studies on natural foods.
Watzl B; Gelencsér E; Hoekstra J; Kulling S; Lydeking-Olsen E; Rowland I; Schilter B; van Klaveren J; Chiodini A
Food Chem Toxicol; 2012 Nov; 50 Suppl 4():S699-709. PubMed ID: 21338654
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Risk-benefit considerations of mitigation measures on acrylamide content of foods--a case study on potatoes, cereals and coffee.
Seal CJ; de Mul A; Eisenbrand G; Haverkort AJ; Franke K; Lalljie SP; Mykkänen H; Reimerdes E; Scholz G; Somoza V; Tuijtelaars S; van Boekel M; van Klaveren J; Wilcockson SJ; Wilms L
Br J Nutr; 2008 Apr; 99 Suppl 2():S1-S46. PubMed ID: 18474145
[No Abstract] [Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. The health and technological implications of a better control of neoformed contaminants by the food industry.
Birlouez-Aragon I; Morales F; Fogliano V; Pain JP
Pathol Biol (Paris); 2010 Jun; 58(3):232-8. PubMed ID: 19906499
[TBL] [Abstract][Full Text] [Related]
13. Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide level.
Gökmen V; Senyuva HZ; Dülek B; Cetin E
Mol Nutr Food Res; 2006 Sep; 50(9):805-10. PubMed ID: 16917807
[TBL] [Abstract][Full Text] [Related]
14. Critical appraisal of the assessment of benefits and risks for foods, 'BRAFO Consensus Working Group'.
Boobis A; Chiodini A; Hoekstra J; Lagiou P; Przyrembel H; Schlatter J; Schütte K; Verhagen H; Watzl B
Food Chem Toxicol; 2013 May; 55():659-75. PubMed ID: 23123424
[TBL] [Abstract][Full Text] [Related]
15. [The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].
Gielecińska I; Mojska H; Małecka K
Rocz Panstw Zakl Hig; 2009; 60(2):121-4. PubMed ID: 19803440
[TBL] [Abstract][Full Text] [Related]
16. Acrylamide in home-prepared roasted potatoes.
Skog K; Viklund G; Olsson K; Sjöholm I
Mol Nutr Food Res; 2008 Mar; 52(3):307-12. PubMed ID: 18320571
[TBL] [Abstract][Full Text] [Related]
17. Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods.
Yusà V; Quintás G; Pardo O; Martí P; Pastor A
Food Addit Contam; 2006 Mar; 23(3):237-44. PubMed ID: 16517525
[TBL] [Abstract][Full Text] [Related]
18. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
Palazoğlu TK; Gökmen V
J Food Sci; 2008 Apr; 73(3):E109-14. PubMed ID: 18387104
[TBL] [Abstract][Full Text] [Related]
19. Influence of processing parameters on acrylamide formation during frying of potatoes.
Taubert D; Harlfinger S; Henkes L; Berkels R; Schömig E
J Agric Food Chem; 2004 May; 52(9):2735-9. PubMed ID: 15113184
[TBL] [Abstract][Full Text] [Related]
20. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans.
Friedman M
Food Funct; 2015 Jun; 6(6):1752-72. PubMed ID: 25989363
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]