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| Thermally generated 3-aminopropionamide as a transient intermediate in theformation of acrylamide. | J Agric Food Chem | 2006 Aug 9 | 16881697 |
| Effect of citric acid and glycine addition on acrylamide and flavor in a potatomodel system. | J Agric Food Chem | 2006 Aug 9 | 16881704 |
| Isolation and preliminary characterization of a bacteriocin produced byLactobacillus plantarum N014 isolated from nham, a traditional Thai fermentedpork. | J Food Prot | 2006 Aug | 16924920 |
| Construction and analysis of fractional multifactorial designs to studyattachment strength and transfer of Listeria monocytogenes from pure or mixedbiofilms after contact with a solid model food. | Appl Environ Microbiol | 2006 Apr | 16597925 |
| A simplified approach for the kinetic characterization of acrylamide formation infructose-asparagine model system. | Food Addit Contam | 2006 Apr | 16546881 |
| Binding of porcine ficolin-alpha to lipopolysaccharides from Gram-negative bacteria and lipoteichoic acids from Gram-positive bacteria. | Dev Comp Immunol | 2006 | 15964070 |
| Detection of verotoxin genes VT 1 and VT 2 in Escherichia coli O157:H7 in minced beef using immunocapture and real-time PCR. | Methods Mol Biol | 2006 | 16957349 |
| Genotoxicity and carcinogenicity of acrylamide: a critical review. | Ann Ist Super Sanita | 2006 | 17033134 |
| Effect of amino acids on acrylamide formation and elimination kinetics. | Biotechnol Prog | 2005 Sep-Oct | 16209557 |