Mechanistic pathways of formation of acrylamide from different amino acids. | Adv Exp Med Biol | 2005 | 16438299 |
Kinetic models as a route to control acrylamide formation in food. | Adv Exp Med Biol | 2005 | 16438302 |
Genetic, physiological, and environmental factors affecting acrylamideconcentration in fried potato products. | Adv Exp Med Biol | 2005 | 16438312 |
Factors that influence the acrylamide content of heated foods. | Adv Exp Med Biol | 2005 | 16438308 |
Antimicrobial activity of a nisin-activated plastic film for food packaging. | Lett Appl Microbiol | 2005 | 16305671 |
Factors influencing acrylamide formation in gingerbread. | Adv Exp Med Biol | 2005 | 16438317 |
Controlling acrylamide in French fry and potato chip models and a mathematicalmodel of acrylamide formation: acrylamide: acidulants, phytate and calcium. | Adv Exp Med Biol | 2005 | 16438310 |
Chemical intervention strategies for substantial suppression of acrylamideformation in fried potato products. | Adv Exp Med Biol | 2005 | 16438314 |
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Model systems for evaluating factors affecting acrylamide formation in deep friedfoods. | Adv Exp Med Biol | 2005 | 16438309 |