Acrylamide in Food: ASurvey of Two Years of Research Activities

By Anklam Elke   Wenzl Thomas  

Journal of AOAC International, Vol. 88, Iss. 1, 2005-01 ,pp. : 226-226

AOAC International

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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

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Quantitation of Acrylamide in Food Products by Liquid Chromatography/Mass Spectrometry

By Eberhart B. Loye   Ewald Deborah K.   Sanders Robert A.   Tallmadge Daniel H.   Zyzak David V.   Strothers Melissa A.  

Journal of AOAC International, Vol. 88, Iss. 4, 2005-07 ,pp. : 1205-1211

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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

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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

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