Formation of acrylamide in biscuits during baking under different heat transfer conditions

Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking

(2020) Giada Canali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

(2020) Slađana Žilić et al.   FOOD RESEARCH INTERNATIONAL

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

(2020) Maria Alessia Schouten et al.   FOOD CHEMISTRY

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

(2019) Cristiana L. Fernandes et al.   Foods

Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies

(2018) M. Courel et al.   CZECH JOURNAL OF FOOD SCIENCES

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

(2017) Ha T. Nguyen et al.   FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

(2016) Ha T. Nguyen et al.   FOOD CHEMISTRY

Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

(2016) Marta Mesías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

(2014) T. Koray Palazoğlu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

(2014) H.J. Van Der Fels-Klerx et al.   FOOD RESEARCH INTERNATIONAL

Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

(2014) Burçe Ataç Mogol et al.   Innovative Food Science & Emerging Technologies

Investigation of Variations in the Acrylamide andNε-(Carboxymethyl) Lysine Contents in Cookies during Baking

(2014) Lu Cheng et al.   JOURNAL OF FOOD SCIENCE

Reducing the potential for processing contaminant formation in cereal products

(2013) Tanya Y. Curtis et al.   JOURNAL OF CEREAL SCIENCE

Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

(2013) Melike Sakin-Yilmazer et al.   JOURNAL OF FOOD ENGINEERING

A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation

(2010) Özge Çetinkaya Açar et al.   JOURNAL OF FOOD ENGINEERING

Convection and radiation combined surface heat transfer coefficient in baking ovens

(2009) Melike Sakin et al.   JOURNAL OF FOOD ENGINEERING

Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking

(2008) Colin G. Hamlet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE