New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives

Evaluation of the genotoxic potential of acrylamide: Arguments for the derivation of a tolerable daily intake (TDI value)

(2023) Sabine Guth et al.   FOOD AND CHEMICAL TOXICOLOGY

Method development and validation for acrylamide in potato cutlet by UHPLC-MS/MS

(2023) Alka Kumari et al.   FOOD CONTROL

Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide

(2023) Eva Hölzle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry

(2022) Claudia Oellig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Two decades of research in dietary acrylamide: What do we know today

(2022) Thierry Delatour et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Addition of ‘Chetoui’ olive leaf extract to reduce acrylamide in Californian-style black olive

(2022) Dalel Mechi et al.   Food Bioscience

Identification of mitigation strategies to reduce acrylamide levels during the production of black olives

(2021) Daniel Martín-Vertedor et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Acrylamide in commercial table olives and the effect of domestic cooking

(2021) L. Duedahl-Olesen et al.   FOOD CONTROL

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

(2020) Daniel Martín-Vertedor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

AGREE—Analytical GREEnness Metric Approach and Software

(2020) Francisco Pena-Pereira et al.   ANALYTICAL CHEMISTRY

Acrylamide levels in food products on the Slovenian market

(2020) Marjeta Mencin et al.   FOOD CONTROL

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

(2020) Daniel Martín-Vertedor et al.   Foods

Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives

(2019) Lauren M. Crawford et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

(2018) Francisco Pérez-Nevado et al.   FOOD CONTROL

The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California-Style Black Ripe Olives

(2017) Suthawan Charoenprasert et al.   JOURNAL OF FOOD SCIENCE

Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

(2016) Shuaikun Tang et al.   JOURNAL OF FOOD ENGINEERING

Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide

(2014) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Influence of Processing Conditions on Acrylamide Content in Black Ripe Olives

(2008) Francisco J. Casado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products☆

(2008) E BERMUDO et al.   TALANTA