TitleJournalDatePubmed ID
New aspects on the formation and analysis of acrylamide.Adv Exp Med Biol200516438300
Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.Adv Exp Med Biol200516438315
Durancin L28-1A, a new bacteriocin from Enterococcus durans L28-1, isolated from soil.Lett Appl Microbiol200515892738
[Chemical food contaminants].Bundesgesundheitsblatt Gesundheitsforschung Gesundheitsschutz2004Sep15378171
Analysis of polyacrylamide gels for trace metals using diffusive gradients inthin films and laser ablation inductively coupled plasma mass spectrometry.Anal Chem2004 Oct 1515481956
Acrylamide formation from asparagine under low-moisture Maillard reactionconditions. 1. Physical and chemical aspects in crystalline model systems.J Agric Food Chem2004 Nov 315506824
Total equivalent of reactive chemicals in 142 human food items is highly variable within and between major food groups.J Nutr2004 May15113955
Quantitative interaction effects of carbon dioxide, sodium chloride, and sodium nitrite on neurotoxin gene expression in nonproteolytic Clostridium botulinum type B.Appl Environ Microbiol2004 May15128553
[Media optimization for exopolysaccharide by Pholiota squarrosa (Pers. ex Fr.)Quel. AS 5.245 on submerged fermentation].Sheng Wu Gong Cheng Xue Bao2004 May15971616
Acrylamide in gingerbread: critical factors for formation and possible ways forreduction.J Agric Food Chem2004 Jun 3015212481
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