Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices

Study of factors affecting acrylamide levels in model systems

(2018) Z. Ciesarová et al.   CZECH JOURNAL OF FOOD SCIENCES

Rapid methods for detecting acrylamide in thermally processed foods: A review

(2015) Qinqin Hu et al.   FOOD CONTROL

Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives

(2014) Francisco Javier Casado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

(2013) Burçe Ataç Mogol et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens

(2012) Chiara Bignardi et al.   FOOD CHEMISTRY

Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries

(2010) Denis N’Dri et al.   MOLECULES

Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

(2009) Xiaohui Zeng et al.   FOOD CHEMISTRY

Influence of frying conditions on acrylamide content and other quality characteristics of French fries

(2008) S. Romani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparagine–glucose model system

(2007) Yu Zhang et al.   JOURNAL OF FOOD ENGINEERING