| Inhibition of acrylamide toxicity in mice by three dietary constituents. | J Agric Food Chem | 2008 Aug 13 | 18624451 |
| Acrylamide and pyrazine formation in model systems containing asparagine. | J Agric Food Chem | 2008 Aug 13 | 18624441 |
| Correlations between the amounts of free asparagine and saccharides present incommercial cereal flours in the United Kingdom and the generation of acrylamideduring cooking. | J Agric Food Chem | 2008 Aug 13 | 18624440 |
| Impact of harvest year on amino acids and sugars in potatoes and effect onacrylamide formation during frying. | J Agric Food Chem | 2008 Aug 13 | 18624433 |
| Contribution of lipid oxidation products to acrylamide formation in modelsystems. | J Agric Food Chem | 2008 Aug 13 | 18624449 |
| Identification and monitoring of intermediates and products in the acrylamidepathway using online analysis. | J Agric Food Chem | 2008 Aug 13 | 18624448 |
| Determination of acrylamide during roasting of coffee. | J Agric Food Chem | 2008 Aug 13 | 18624446 |
| Further insight into thermally and pH-induced generation of acrylamide fromglucose/asparagine model systems. | J Agric Food Chem | 2008 Aug 13 | 18624447 |
| Investigation of the influence of different moisture levels on acrylamideformation/elimination reactions using multiresponse analysis. | J Agric Food Chem | 2008 Aug 13 | 18597471 |
| Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromycesmarxianus strain improved product quality attributes. | FEMS Yeast Res | 2008 Aug | 18616604 |