Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry

By Taeymans Dominique   Andersson Anders   Ashby Peter   Blank Imre   Gondé Pierre   Eijck Paul van   Faivre Virginie   Lalljie Sam P.D.   Lingnert Hans   Lindblom Marianne   Matissek Reinhard   Müller Detflef   Stadler Richard H.   Studer Alfred   Silvani David   Tallmadge Dan   Thompson Geoff   Whitmore Tricia   Wood John   Zyzak David  

Journal of AOAC International, Vol. 88, Iss. 1, 2005-01 ,pp. : 234-241

AOAC International

Access to resources Recommend Favorite

Results from Two Interlaboratory Comparison Tests Organized in Germany and at the EU Level for Analysis of Acrylamide in Food

By Klaffke Horst   Fauhl Carsten   Mathar Wolfgang   Palavinskas Richard   Wittkowski Reiner   Wenzl Thomas   Anklam Elke  

Journal of AOAC International, Vol. 88, Iss. 1, 2005-01 ,pp. : 292-298

AOAC International

Access to resources Recommend Favorite

Acrylamide Formation in Food: A Mechanistic Perspective

By Yaylayan Varoujan A.   Stadler Richard H.  

Journal of AOAC International, Vol. 88, Iss. 1, 2005-01 ,pp. : 262-267

AOAC International

Access to resources Recommend Favorite

Studies on the Stability of Acrylamide in Food During Storage

By Hoenicke Katrin   Gatermann Robert  

Journal of AOAC International, Vol. 88, Iss. 1, 2005-01 ,pp. : 268-273

AOAC International

Access to resources Recommend Favorite

Regulatory and Compliance Activities to Protect Food-Allergic Consumers in Canada: Research in Support of Standard Setting and Consumer Protection

By Ben Rejeb Samuel   Lauer Bruce   Salminen John   Roberts Irene   Wadhera Ashwani   Abbott Michael   Davies David   Cléroux Chantal   Weber Dorcas   Lau Benjamin   Bacler Stan   Langlois Daniel   Kurz Karl  

Journal of AOAC International, Vol. 87, Iss. 6, 2004-11 ,pp. : 1408-1416

AOAC International

Access to resources Recommend Favorite