Acrylamide - Still a matter of concern for fried potato food?*

Dietary acrylamide intake and the risk of colorectal cancer with specific mutations in KRAS and APC

(2014) J. G. F. Hogervorst et al.   CARCINOGENESIS

Dietary intake of acrylamide and pancreatic cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

(2013) M. Obón-Santacana et al.   ANNALS OF ONCOLOGY

Toxicokinetics of acrylamide in primary rat hepatocytes: coupling to glutathione is faster than conversion to glycidamide

(2013) Nico Watzek et al.   ARCHIVES OF TOXICOLOGY

Associations between Dietary Acrylamide Intake and Plasma Sex Hormone Levels

(2013) J. G. Hogervorst et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Maillard reaction products: some considerations on their health effects

(2013) Cristina Delgado-Andrade   CLINICAL CHEMISTRY AND LABORATORY MEDICINE

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

(2013) Kali Kotsiou et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato

(2013) Nira Muttucumaru et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality and safety driven optimal operation of deep-fat frying of potato chips

(2013) Ana Arias-Mendez et al.   JOURNAL OF FOOD ENGINEERING

Consumption of deep-fried foods and risk of prostate cancer

(2013) Marni Stott-Miller et al.   PROSTATE

N7-Glycidamide-Guanine DNA Adduct Formation by Orally Ingested Acrylamide in Rats: A Dose–Response Study Encompassing Human Diet-Related Exposure Levels

(2012) Nico Watzek et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Dietary acrylamide intake of adults in the European Prospective Investigation into Cancer and Nutrition differs greatly according to geographical region

(2012) Heinz Freisling et al.   EUROPEAN JOURNAL OF NUTRITION

Challenges in estimating the validity of dietary acrylamide measurements

(2012) Pietro Ferrari et al.   EUROPEAN JOURNAL OF NUTRITION

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

(2012) N.U. Haase et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment

(2012) Ming-Jen Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

Carcinogenicity of acrylamide in B6C3F1 mice and F344/N rats from a 2-year drinking water exposure

(2012) Frederick A. Beland et al.   FOOD AND CHEMICAL TOXICOLOGY

Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

(2012) Jane K. Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiling of mercapturic acids of acrolein and acrylamide in human urine after consumption of potato crisps*

(2012) Nico Watzek et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification

(2011) Felix A. Aladedunye et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

(2011) Raquel Medeiros Vinci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content

(2011) Joanna Michalak et al.   PLANT FOODS FOR HUMAN NUTRITION

Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation

(2010) Tanya Y. Curtis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

(2009) Gema Arribas-Lorenzo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Protecting oil during frying: A comparative study

(2009) Felix A. Aladedunye et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing

(2009) Tanya Y. Curtis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae

(2009) Hanne V. Hendriksen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reproductive toxicity of acrylamide-treated male rats

(2009) Hao Wang et al.   REPRODUCTIVE TOXICOLOGY

Biomarkers of Human Exposure to Acrylamide and Relation to Polymorphisms in Metabolizing Genes

(2009) Nur Duale et al.   TOXICOLOGICAL SCIENCES

Human CYP2E1 mediates the formation of glycidamide from acrylamide

(2008) Eva Settels et al.   ARCHIVES OF TOXICOLOGY

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar

(2008) Kristel De Vleeschouwer et al.   FOOD CHEMISTRY

Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems

(2008) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

(2008) Mendel Friedman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low-acrylamide French fries and potato chips

(2008) Caius M. Rommens et al.   PLANT BIOTECHNOLOGY JOURNAL