Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

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Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

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Microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry for isolation and determination of polycyclic aromatic hydrocarbons in smoked fish

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Acrylamide in Baking Products: A Review Article

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Investigation of acrylamide formation on bakery products using a crust-like model

(2009) Özge Ç. Açar et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Characterization of the Maillard reaction in bread crisps

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Acrylamide in cereal products: A review

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