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European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 815-820

Springer Publishing Company

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Inhibition of acrylamide formation in asparagine/d-glucose model system by NaCl addition

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High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model

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European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1301-1307

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

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European Food Research and Technology A, Vol. 229, Iss. 1, 2009-05 ,pp. : 63-72

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Acrylamide-asparagine relationship in baked/toasted wheat and rye breads

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Food Additives and Contaminants, Vol. 25, Iss. 8, 2008-08 ,pp. : 921-929

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