Similar articles for PMID: 15974113

Year	Number of Results
2002	2
2003	6
2004	5
2005	18
2006	11
2007	9
2008	6
2009	1
2010	3
2011	3
2012	10
2013	9
2014	10
2015	3
2016	5
2017	4
2018	1
2019	2
2020	1
2021	6
2022	4
2024	0

1

Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments.

Zhang Y, Zhang G, Zhang Y. Zhang Y, et al. J Chromatogr A. 2005 May 20;1075(1-2):1-21. doi: 10.1016/j.chroma.2005.03.123. J Chromatogr A. 2005. PMID: 15974113 Review.

2

Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods.

Elbashir AA, Omar MM, Ibrahim WA, Schmitz OJ, Aboul-Enein HY. Elbashir AA, et al. Crit Rev Anal Chem. 2014;44(2):107-41. doi: 10.1080/10408347.2013.829388. Crit Rev Anal Chem. 2014. PMID: 25391433 Review.

3

Acrylamide reduction in processed foods.

Hanley AB, Offen C, Clarke M, Ing B, Roberts M, Burch R. Hanley AB, et al. Adv Exp Med Biol. 2005;561:387-92. doi: 10.1007/0-387-24980-X_29. Adv Exp Med Biol. 2005. PMID: 16438313

4

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

Palazoğlu TK, Savran D, Gökmen V. Palazoğlu TK, et al. J Food Sci. 2010 Jan-Feb;75(1):E25-9. doi: 10.1111/j.1750-3841.2009.01389.x. J Food Sci. 2010. PMID: 20492162

5

Verification of the findings of acrylamide in heated foods.

Ahn JS, Castle L, Clarke DB, Lloyd AS, Philo MR, Speck DR. Ahn JS, et al. Food Addit Contam. 2002 Dec;19(12):1116-24. doi: 10.1080/0265203021000048214. Food Addit Contam. 2002. PMID: 12623671

6

Effects of consumer food preparation on acrylamide formation.

Jackson LS, Al-Taher F. Jackson LS, et al. Adv Exp Med Biol. 2005;561:447-65. doi: 10.1007/0-387-24980-X_34. Adv Exp Med Biol. 2005. PMID: 16438318

7

Influence of processing parameters on acrylamide formation during frying of potatoes.

Taubert D, Harlfinger S, Henkes L, Berkels R, Schömig E. Taubert D, et al. J Agric Food Chem. 2004 May 5;52(9):2735-9. doi: 10.1021/jf035417d. J Agric Food Chem. 2004. PMID: 15113184

8

Optimisation and validation of the analytical procedure for the determination of acrylamide in coffee by LC-MS/MS with SPE clean up.

Gielecińska I, Mojska H. Gielecińska I, et al. Rocz Panstw Zakl Hig. 2013;64(2):85-90. Rocz Panstw Zakl Hig. 2013. PMID: 23987075 Free article.

9

Analytical methods for the determination of acrylamide in food products: a review.

Wenzl T, De La Calle MB, Anklam E. Wenzl T, et al. Food Addit Contam. 2003 Oct;20(10):885-902. doi: 10.1080/02652030310001605051. Food Addit Contam. 2003. PMID: 14594673 Review.

10

Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat-Processed Foods Employing Enhanced Matrix Removal-Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography-Tandem Mass Spectrometry.

Huang Y, Li C, Hu H, Wang Y, Shen M, Nie S, Chen J, Zeng M, Xie M. Huang Y, et al. J Agric Food Chem. 2019 May 1;67(17):5017-5025. doi: 10.1021/acs.jafc.8b05703. Epub 2019 Mar 18. J Agric Food Chem. 2019. PMID: 30839206

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