Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination

Acrylamide in Processed Potato Products

(2013) Paul C. Bethke et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation

(2013) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimizing UPLC isocyanate determination through a Taguchi experimental design approach

(2013) Catarina André et al.   JOURNAL OF CHEMOMETRICS

Randomized Study of Antiinflammatory and Immune-Modulatory Effects of Enteral Immunonutrition During Concurrent Chemoradiotherapy for Esophageal Cancer

(2013) Somkiat Sunpaweravong et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010

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

A method for the determination of acrylamide in a broad variety of processed foods by GC–MS using xanthydrol derivatization

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

Acrylamide in Foods: A Review of the Science and Future Considerations

(2012) David R. Lineback et al.   Annual Review of Food Science and Technology

A Review of Current Methods for the Determination of Acrylamide in Food Products

(2011) Serife Evrim Kepekci Tekkeli et al.   Food Analytical Methods

New trends in quantification of acrylamide in food products

(2011) Joanna Oracz et al.   TALANTA

Acrylamide in Foods: Chemistry and Analysis. A Review

(2010) Javad Keramat et al.   Food and Bioprocess Technology

Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)

(2010) Carina Pinho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and Validation of a Matrix Solid-Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee Substitutes

(2010) Cristina M. Dias Soares et al.   JOURNAL OF FOOD SCIENCE

The need of considering the interactions in the analysis of screening designs

(2009) Frederick K. H. Phoa et al.   JOURNAL OF CHEMOMETRICS

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

(2009) T. Koray Palazoğlu et al.   JOURNAL OF FOOD SCIENCE

MSPD Method to Determine Acrylamide in Food

(2008) Cristina Maria Dias Soares et al.   Food Analytical Methods