Thomas M. Amrein

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems

Thomas M. Amrein, Sandra Bachmann, Anja Noti et al. · Journal of Agricultural and Food Chemistry · 2003 · 386 citations

Agriculture, Crop Sciences, Plant Sciences +6

Acrylamide in Gingerbread:  Critical Factors for Formation and Possible Ways for Reduction

Thomas M. Amrein, Barbara Schönbächler, Felix Escher et al. · Journal of Agricultural and Food Chemistry · 2004 · 280 citations

Agriculture, Biochemistry, Food Science +16

Measurement of Resistant Starch by Enzymatic Digestion in Starch and Selected Plant Materials: Collaborative Study

Barry V. McCleary, Marian McNally, Patricia Rossiter et al. · Journal of AOAC International · 2002 · 216 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts

Koni Grob, Maurus Biedermann, Sandra Biedermann‐Brem et al. · European Food Research and Technology · 2003 · 135 citations

Agriculture, Food Science, Food Analysis +4

Potential for acrylamide formation in potatoes: data from the 2003 harvest

Thomas M. Amrein, Barbara Sch�nb�chler, Fabian Rohner et al. · European Food Research and Technology · 2004 · 112 citations · Full text

Agriculture, Agronomy, Crop Sciences +3