130 related articles for article (PubMed ID: 35181073)
1. Novel powder-XRD method for detection of acrylamide in processed foods.
Paranthaman R; Moses JA; Anandharamakrishnan C
Food Res Int; 2022 Feb; 152():110893. PubMed ID: 35181073
[TBL] [Abstract][Full Text] [Related]
2. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
Liu H; Li X; Yuan Y
J Food Sci; 2020 Aug; 85(8):2615-2621. PubMed ID: 32691421
[TBL] [Abstract][Full Text] [Related]
3. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods.
Perera DN; Hewavitharana GG; Navaratne SB
Biomed Res Int; 2021; 2021():6258508. PubMed ID: 33681355
[TBL] [Abstract][Full Text] [Related]
4. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
Hsu HT; Chen MJ; Tseng TP; Cheng LH; Huang LJ; Yeh TS
Food Chem; 2016 Nov; 211():669-78. PubMed ID: 27283682
[TBL] [Abstract][Full Text] [Related]
5. A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization.
Yamazaki K; Isagawa S; Kibune N; Urushiyama T
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(5):705-15. PubMed ID: 22257340
[TBL] [Abstract][Full Text] [Related]
6. Quantitative determination of two polymorphic forms of imatinib mesylate in a drug substance and tablet formulation by X-ray powder diffraction, differential scanning calorimetry and attenuated total reflectance Fourier transform infrared spectroscopy.
Bellur Atici E; Karlığa B
J Pharm Biomed Anal; 2015 Oct; 114():330-40. PubMed ID: 26099262
[TBL] [Abstract][Full Text] [Related]
7. Intellectual modifying a bare glassy carbon electrode to fabricate a novel and ultrasensitive electrochemical biosensor: Application to determination of acrylamide in food samples.
Varmira K; Abdi O; Gholivand MB; Goicoechea HC; Jalalvand AR
Talanta; 2018 Jan; 176():509-517. PubMed ID: 28917783
[TBL] [Abstract][Full Text] [Related]
8. Application of ion-trap LC/MS/MS for determination of acrylamide in processed foods.
Tsutsumiuchi K; Hibino M; Kambe M; Oishi K; Okada M; Miwa J; Taniguchi H
Shokuhin Eiseigaku Zasshi; 2004 Apr; 45(2):95-9. PubMed ID: 15272607
[TBL] [Abstract][Full Text] [Related]
9. Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.
Morales FJ; Mesías M; Delgado-Andrade C
Nutrients; 2020 May; 12(5):. PubMed ID: 32423099
[TBL] [Abstract][Full Text] [Related]
10. Preparation, characterization and application of haemoglobin nanoparticles for detection of acrylamide in processed foods.
Yadav N; Chhillar AK; Pundir CS
Int J Biol Macromol; 2018 Feb; 107(Pt A):1000-1013. PubMed ID: 28965965
[TBL] [Abstract][Full Text] [Related]
11. Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat-Processed Foods Employing Enhanced Matrix Removal-Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography-Tandem Mass Spectrometry.
Huang Y; Li C; Hu H; Wang Y; Shen M; Nie S; Chen J; Zeng M; Xie M
J Agric Food Chem; 2019 May; 67(17):5017-5025. PubMed ID: 30839206
[TBL] [Abstract][Full Text] [Related]
12. A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.
Komprda T; Pridal A; Mikulíková R; Svoboda Z; Cwiková O; Nedomová Š; Sýkora V
J Sci Food Agric; 2017 Feb; 97(3):889-895. PubMed ID: 27198472
[TBL] [Abstract][Full Text] [Related]
13. Quantification of Losartan Potassium Polymorphs Using Powder X-Ray Diffraction.
Lou Y; Zuo L
J AOAC Int; 2021 Jun; 104(3):579-584. PubMed ID: 33337486
[TBL] [Abstract][Full Text] [Related]
14. Acrylamide levels in selected Colombian foods.
Pacetti D; Gil E; Frega NG; Álvarez L; Dueñas P; Garzón A; Lucci P
Food Addit Contam Part B Surveill; 2015; 8(2):99-105. PubMed ID: 25494681
[TBL] [Abstract][Full Text] [Related]
15. Quantification of febuxostat polymorphs using powder X-ray diffraction technique.
Qiu JB; Li G; Sheng Y; Zhu MR
J Pharm Biomed Anal; 2015 Mar; 107():298-303. PubMed ID: 25636167
[TBL] [Abstract][Full Text] [Related]
16. Quantification of olanzapine polymorphs using powder X-ray diffraction technique.
Tiwari M; Chawla G; Bansal AK
J Pharm Biomed Anal; 2007 Feb; 43(3):865-72. PubMed ID: 17034979
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Reduction of acrylamide level in french fries by employing a temperature program during frying.
Palazoglu TK; Gökmen V
J Agric Food Chem; 2008 Aug; 56(15):6162-6. PubMed ID: 18624439
[TBL] [Abstract][Full Text] [Related]
19. Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook.
Rayappa MK; Viswanathan PA; Rattu G; Krishna PM
J Agric Food Chem; 2021 Apr; 69(16):4578-4603. PubMed ID: 33851531
[TBL] [Abstract][Full Text] [Related]
20. Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.
Li J; Zuo J; Qiao X; Zhang Y; Xu Z
J Sci Food Agric; 2016 Feb; 96(3):893-9. PubMed ID: 25754987
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
