Acrylamide Formation in Food: A Mechanistic Perspective

By Yaylayan Varoujan A.   Stadler Richard H.  

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Acrylamide in Food: ASurvey of Two Years of Research Activities

By Anklam Elke   Wenzl Thomas  

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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.  

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

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Homogeneity and Stability Studies During the Preparation of a Laboratory Reference Material of Soy Leaves for the Determination of Metals

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Journal of AOAC International, Vol. 94, Iss. 6, 2011-11 ,pp. : 1906-1910

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