Maurus Biedermann

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

Aromatic Hydrocarbons of Mineral Oil Origin in Foods: Method for Determining the Total Concentration and First Results

Maurus Biedermann, Katell Fiselier, Koni Grob · Journal of Agricultural and Food Chemistry · 2009 · 175 citations

Food Chemistry, Mineral Oil Origin, Aromatic Hydrocarbons +12

Is recycled newspaper suitable for food contact materials? Technical grade mineral oils from printing inks

Maurus Biedermann, Koni Grob · European Food Research and Technology · 2010 · 143 citations

Materials Science, Chemical Engineering, Food Packaging +9

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

French Fries, G/kg Acrylamide, Food Quality

Migration of mineral oil from printed paperboard into dry foods: survey of the German market

Antje Vollmer, Maurus Biedermann, Florian Grundböck et al. · European Food Research and Technology · 2010 · 107 citations

Edible Packaging, German Market, Dry Foods +7