TitleJournalDatePubmed ID
Mechanistic pathways of formation of acrylamide from different amino acids.Adv Exp Med Biol200516438299
Kinetic models as a route to control acrylamide formation in food.Adv Exp Med Biol200516438302
Genetic, physiological, and environmental factors affecting acrylamideconcentration in fried potato products.Adv Exp Med Biol200516438312
Factors that influence the acrylamide content of heated foods.Adv Exp Med Biol200516438308
Antimicrobial activity of a nisin-activated plastic film for food packaging.Lett Appl Microbiol200516305671
Factors influencing acrylamide formation in gingerbread.Adv Exp Med Biol200516438317
Controlling acrylamide in French fry and potato chip models and a mathematicalmodel of acrylamide formation: acrylamide: acidulants, phytate and calcium.Adv Exp Med Biol200516438310
Chemical intervention strategies for substantial suppression of acrylamideformation in fried potato products.Adv Exp Med Biol200516438314
[Recent trends in evaluating risk associated with acrylamide in foods. --Focus ona new approach (MOE) to risk assessment by JECFA--].Kokuritsu Iyakuhin Shokuhin Eisei Kenkyusho Hokoku200516541755
Model systems for evaluating factors affecting acrylamide formation in deep friedfoods.Adv Exp Med Biol200516438309
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