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| Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions. | J Agric Food Chem | 2018 Apr 25 | 29621400 |
| Subchronic exposure to acrylamide leads to pancreatic islet remodeling determined by alpha cell expansion and beta cell mass reduction in adult rats. | Acta Histochem | 2018 Apr | 29454490 |
| Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder. | Front Nutr | 2018 | 29541638 |
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| Synthesis and characterization of a composite polymeric material includingchelating agent for adsorption of uranyl ions. | J Hazard Mater | 2017 Sep 15 | 28595158 |
| Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. | Crit Rev Food Sci Nutr | 2017 Sep 13 | 28901784 |
| Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. | Food Chem | 2017 Sep 1 | 28407894 |
| Glycidamide inhibits progesterone production through reactive oxygen species-induced apoptosis in R2C Rat Leydig Cells. | Food Chem Toxicol | 2017 Oct | 27984162 |
| Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach. | Food Chem Toxicol | 2017 Oct | 28811114 |