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| Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. | J Agric Food Chem | 2005 Jul 27 | 16029007 |
| Factors influencing acrylamide content and color in rye crisp bread. | J Agric Food Chem | 2005 Jul 27 | 16028985 |
| Change in content of sugars and free amino acids in potato tubers undershort-term storage at low temperature and the effect on acrylamide level afterfrying. | Biosci Biotechnol Biochem | 2005 Jul | 16041124 |
| Acrylamide: considerations for risk management. | J AOAC Int | 2005 Jan-Feb | 15759745 |
| Acrylamide analysis: assessment of results from six rounds of Food AnalysisPerformance Assessment Scheme (FAPAS) proficiency testing. | J AOAC Int | 2005 Jan-Feb | 15759753 |
| Purification and partial characterization of an acid phosphatase from Spirodelaoligorrhiza and its affinity for selected organophosphate pesticides. | J Agric Food Chem | 2005 Jan 12 | 15631514 |
| Isolation of Bacillus circulans and Paenibacillus polymyxa strains inhibitory to Campylobacter jejuni and characterization of associated bacteriocins. | J Food Prot | 2005 Jan | 15690798 |
| Effect of kappa-casein and beta-lactoglobulin loci on milk production traits and reproductive performance of Holstein cows. | J Dairy Sci | 2005 Jan | 15591397 |
| Production, purification, and characterization of micrococcin GO5, a bacteriocin produced by Micrococcus sp. GO5 isolated from kimchi. | J Food Prot | 2005 Jan | 15690819 |