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

Acrylamide in commercial table olives and the effect of domestic cooking

(2021) L. Duedahl-Olesen 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

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

(2019) Enrico María Lodolini et al.   FOOD CHEMISTRY

Acrylamide reduction after phenols addition to Californian-style black olives

(2019) D. Martín-Vertedor et al.   FOOD CONTROL

Effect of oral exposure to acrylamide on biochemical and hematologic parameters in Wistar rats

(2018) Abdelhammid Belhadj Benziane et al.   DRUG AND CHEMICAL TOXICOLOGY

Acrylamide acute neurotoxicity in adult zebrafish

(2018) Melissa Faria et al.   Scientific Reports

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

Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods

(2014) Abdalla A. Elbashir et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

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

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

Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation

(2013) Francisco Javier Casado et al.   FOOD CHEMISTRY

Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

(2013) Antonio López-López et al.   JOURNAL OF FOOD ENGINEERING

Reduction of acrylamide content of ripe olives by selected additives

(2009) Francisco Javier Casado et al.   FOOD CHEMISTRY

Influence of Processing Conditions on Acrylamide Content in Black Ripe Olives

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