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Items: 1 to 20 of 119

1.

Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots.

Hu Q, Xu X, Li Z, Zhang Y, Wang J, Fu Y, Li Y.

Biosens Bioelectron. 2014 Apr 15;54:64-71. doi: 10.1016/j.bios.2013.10.046. Epub 2013 Oct 31.

PMID:
24252761
2.

Soxhlet extraction of acrylamide from potato chips.

Pedersen JR, Olsson JO.

Analyst. 2003 Apr;128(4):332-4.

PMID:
12741637
3.

Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010.

Tsukakoshi Y, Ono H, Kibune N, Isagawa S, Yamazaki K, Watai M, Yoshida M.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012 Aug;29(8):1212-8. doi: 10.1080/19440049.2012.684890. Epub 2012 May 17.

PMID:
22594790
4.

Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide level.

Gökmen V, Senyuva HZ, Dülek B, Cetin E.

Mol Nutr Food Res. 2006 Sep;50(9):805-10.

PMID:
16917807
5.

Determination of acrylamide levels in selected foods in Brazil.

Arisseto AP, Toledo MC, Govaert Y, Loco JV, Fraselle S, Weverbergh E, Degroodt JM.

Food Addit Contam. 2007 Mar;24(3):236-41.

PMID:
17364924
6.

Antigen synthetic strategy and immunoassay development for detection of acrylamide in foods.

Zhou S, Zhang C, Wang D, Zhao M.

Analyst. 2008 Jul;133(7):903-9. doi: 10.1039/b716526a. Epub 2008 Apr 3.

PMID:
18575643
7.

[Determination of acrylamide content in potato products using GC-MS/MS and LC-MS/MS methods].

Mojska H, Gielecińska I, Małecka K.

Rocz Panstw Zakl Hig. 2010;61(3):237-42. Polish.

8.

Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips.

Ayvaz H, Rodriguez-Saona LE.

Food Chem. 2015 May 1;174:154-62. doi: 10.1016/j.foodchem.2014.11.001. Epub 2014 Nov 8.

PMID:
25529665
9.

[Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].

Mojska H, Gielecińska I, Marecka D, Kłys W.

Rocz Panstw Zakl Hig. 2008;59(2):163-72. Polish.

10.

A generic method for the determination of acrylamide in thermally processed foods.

Gökmen V, Senyuva HZ.

J Chromatogr A. 2006 Jul 7;1120(1-2):194-8. Epub 2006 Feb 7.

PMID:
16464456
11.

Acrylamide in Romanian food using HPLC-UV and a health risk assessment.

Oroian M, Amariei S, Gutt G.

Food Addit Contam Part B Surveill. 2015;8(2):136-41. doi: 10.1080/19393210.2015.1010240. Epub 2015 Mar 10.

PMID:
25753750
12.

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography.

Gökmen V, Senyuva HZ, Acar J, Sarioğlu K.

J Chromatogr A. 2005 Sep 23;1088(1-2):193-9.

PMID:
16130751
13.

[Acrylamide content in potato crisps in Poland].

Mojska H, Gielecińska I, Szponar L, Chajewska K.

Rocz Panstw Zakl Hig. 2006;57(3):243-9. Polish.

PMID:
17193744
14.

Acrylamide in deep-fried snacks of India.

Shamla L, Nisha P.

Food Addit Contam Part B Surveill. 2014;7(3):220-5. doi: 10.1080/19393210.2014.894141. Epub 2014 Mar 28.

PMID:
25029406
15.

Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea.

Yoshida M, Ono H, Chuda Y, Yada H, Ohnishi-Kameyama M, Kobayashi H, Ohara-Takada A, Matsuura-Endo C, Mori M, Hayashi N, Yamaguchi Y.

Adv Exp Med Biol. 2005;561:405-13.

PMID:
16438315
16.

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods.

Ono H, Chuda Y, Ohnishi-Kameyama M, Yada H, Ishizaka M, Kobayashi H, Yoshida M.

Food Addit Contam. 2003 Mar;20(3):215-20.

PMID:
12623644
18.

A new derivatization approach with D-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography-tandem mass spectrometry.

Lim HH, Shin HS.

J Chromatogr A. 2014 Sep 26;1361:117-24. doi: 10.1016/j.chroma.2014.07.094. Epub 2014 Aug 4.

PMID:
25130090
19.

A method for the determination of acrylamide in a broad variety of processed foods by GC-MS using xanthydrol derivatization.

Yamazaki K, Isagawa S, Kibune N, Urushiyama T.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(5):705-15. doi: 10.1080/19440049.2011.645217. Epub 2012 Jan 19.

PMID:
22257340
20.

Determination of acrylamide level in popular Iranian brands of potato and corn products.

Boroushaki MT, Nikkhah E, Kazemi A, Oskooei M, Raters M.

Food Chem Toxicol. 2010 Oct;48(10):2581-4. doi: 10.1016/j.fct.2010.06.011. Epub 2010 Jun 22.

PMID:
20600544
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