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Results: 1 to 20 of 120

1.

Acrylamide in foods: a review of the science and future considerations.

Lineback DR, Coughlin JR, Stadler RH.

Annu Rev Food Sci Technol. 2012;3:15-35. doi: 10.1146/annurev-food-022811-101114. Epub 2011 Nov 28. Review.

PMID:
22136129
[PubMed - indexed for MEDLINE]
2.

Patented techniques for acrylamide mitigation in high-temperature processed foods.

Mariotti S, Pedreschi F, Carrasco JA, Granby K.

Recent Pat Food Nutr Agric. 2011 Sep;3(3):158-71.

PMID:
21846322
[PubMed - indexed for MEDLINE]
3.

Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge.

Zhang Y, Zhang Y.

Crit Rev Food Sci Nutr. 2007;47(5):521-42. Review.

PMID:
17558658
[PubMed - indexed for MEDLINE]
4.

Current issues in dietary acrylamide: formation, mitigation and risk assessment.

Pedreschi F, Mariotti MS, Granby K.

J Sci Food Agric. 2014 Jan 15;94(1):9-20. doi: 10.1002/jsfa.6349. Epub 2013 Sep 15. Review.

PMID:
23939985
[PubMed - indexed for MEDLINE]
5.

Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation.

Zhu F, Cai YZ, Ke J, Corke H.

J Sci Food Agric. 2010 Oct;90(13):2254-62. doi: 10.1002/jsfa.4079.

PMID:
20629114
[PubMed - indexed for MEDLINE]
6.

Development and experimental validation of a frying model to estimate acrylamide levels in French fries.

Palazoğlu TK, Gökmen V.

J Food Sci. 2008 Apr;73(3):E109-14. doi: 10.1111/j.1750-3841.2008.00676.x.

PMID:
18387104
[PubMed - indexed for MEDLINE]
7.

Acrylamide is formed in the Maillard reaction.

Mottram DS, Wedzicha BL, Dodson AT.

Nature. 2002 Oct 3;419(6906):448-9.

PMID:
12368844
[PubMed - indexed for MEDLINE]
8.

Review of methods for the reduction of dietary content and toxicity of acrylamide.

Friedman M, Levin CE.

J Agric Food Chem. 2008 Aug 13;56(15):6113-40. doi: 10.1021/jf0730486. Epub 2008 Jul 15. Review.

PMID:
18624452
[PubMed - indexed for MEDLINE]
9.

A review of acrylamide: an industry perspective on research, analysis, formation, and control.

Taeymans D, Wood J, Ashby P, Blank I, Studer A, Stadler RH, Gondé P, Van Eijck P, Lalljie S, Lingnert H, Lindblom M, Matissek R, Müller D, Tallmadge D, O'Brien J, Thompson S, Silvani D, Whitmore T.

Crit Rev Food Sci Nutr. 2004;44(5):323-47. Review.

PMID:
15540646
[PubMed - indexed for MEDLINE]
10.

Factors that influence the acrylamide content of heated foods.

Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M.

Adv Exp Med Biol. 2005;561:317-28.

PMID:
16438308
[PubMed - indexed for MEDLINE]
11.

Acrylamide from Maillard reaction products.

Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S.

Nature. 2002 Oct 3;419(6906):449-50.

PMID:
12368845
[PubMed - indexed for MEDLINE]
12.

The effect of cooking on acrylamide and its precursors in potato, wheat and rye.

Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.

Adv Exp Med Biol. 2005;561:255-69.

PMID:
16438303
[PubMed - indexed for MEDLINE]
13.

Acrylamide in cereal and cereal products: a review on progress in level reduction.

Konings EJ, Ashby P, Hamlet CG, Thompson GA.

Food Addit Contam. 2007;24 Suppl 1:47-59. Review.

PMID:
17687699
[PubMed - indexed for MEDLINE]
14.

Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying.

Viklund GA, Olsson KM, Sjöholm IM, Skog KI.

J Agric Food Chem. 2008 Aug 13;56(15):6180-4. doi: 10.1021/jf073053+. Epub 2008 Jul 15.

PMID:
18624433
[PubMed - indexed for MEDLINE]
15.

The health and technological implications of a better control of neoformed contaminants by the food industry.

Birlouez-Aragon I, Morales F, Fogliano V, Pain JP.

Pathol Biol (Paris). 2010 Jun;58(3):232-8. doi: 10.1016/j.patbio.2009.09.015. Epub 2009 Nov 10. Review.

PMID:
19906499
[PubMed - indexed for MEDLINE]
16.

Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips.

Higley J, Kim JY, Huber KC, Smith G.

J Agric Food Chem. 2012 Sep 5;60(35):8763-71. doi: 10.1021/jf302114s. Epub 2012 Aug 23.

PMID:
22881236
[PubMed - indexed for MEDLINE]
17.

The acrylamide problem: a plant and agronomic science issue.

Halford NG, Curtis TY, Muttucumaru N, Postles J, Elmore JS, Mottram DS.

J Exp Bot. 2012 May;63(8):2841-51. doi: 10.1093/jxb/ers011. Epub 2012 Feb 16. Review.

PMID:
22345642
[PubMed - indexed for MEDLINE]
Free Article
18.

Chemistry, biochemistry, and safety of acrylamide. A review.

Friedman M.

J Agric Food Chem. 2003 Jul 30;51(16):4504-26. Review.

PMID:
14705871
[PubMed - indexed for MEDLINE]
19.

Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.

Silva EM, Simon PW.

Adv Exp Med Biol. 2005;561:371-86.

PMID:
16438312
[PubMed - indexed for MEDLINE]
20.

Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study.

Becalski A, Brady B, Feng S, Gauthier BR, Zhao T.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jun;28(6):726-30. doi: 10.1080/19440049.2010.535217.

PMID:
21623495
[PubMed - indexed for MEDLINE]
Free PMC Article

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