An updated view of acrylamide in cereal products

Acrylamide in Corn-Based Thermally Processed Foods: A Review

(2022) Slađana Žilić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-LM/MS

(2021) Francesco Giuseppe Galluzzo et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

(2021) Cristina Sarion et al.   International Journal of Environmental Research and Public Health

Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

(2021) Marta Mesias et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives

(2021) Ruiying Jia et al.   Microorganisms

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

(2021) Sen Ma et al.   FOOD CHEMISTRY

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

(2021) Maria Alessia Schouten et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration

(2020) Tara L. Wilson et al.   JOURNAL OF CEREAL SCIENCE

The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit

(2020) Farinaz Aarabi et al.   Journal of Food Measurement and Characterization

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

(2020) Marta Mesias et al.   Foods

Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting

(2020) Ecem Berk et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

(2019) Enrico María Lodolini et al.   FOOD CHEMISTRY

Reassessment of acrylamide content in breakfast cereals. Evolution of the Spanish market from 2006 to 2018

(2019) Marta Mesías et al.   FOOD CONTROL

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

(2019) Martinez et al.   MOLECULES

Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters

(2019) Faver Gómez-Narváez et al.   FOOD CHEMISTRY

Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

(2018) Insaf Nachi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process

(2018) Mahin Heydari Ashkezari et al.   Journal of Food Measurement and Characterization

Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV

(2017) Joseph H.Y. Galani et al.   FOOD AND CHEMICAL TOXICOLOGY

Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling

(2017) Mengmeng Huang et al.   FOOD CHEMISTRY

Effects of starch damage and yeast fermentation on acrylamide formation in bread

(2017) Shujun Wang et al.   FOOD CONTROL

Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

(2017) H. Gözde Yıldız et al.   JOURNAL OF FOOD ENGINEERING

The use of asparaginase to reduce acrylamide levels in cooked food

(2016) Fei Xu et al.   FOOD CHEMISTRY

Reassessment of the acrylamide risk: Belgium as a case-study

(2016) Wendie Claeys et al.   FOOD CONTROL

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

(2016) Tomáš Komprda et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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 sodium replacement in cookies on the formation of process contaminants and lipid oxidation

(2015) M. Mesías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

(2012) Tolgahan Kocadağlı et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

(2012) Ricardo Salazar et al.   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